Slow Cooker Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound 99% lean ground turkey
- 1 medium yellow onion diced
- 1 red bell pepper seeded, stemmed, and chopped
- 1 yellow bell pepper seeded, stemmed, and chopped
- 30 ounces tomato sauce about 3.5 cups
- 30 ounces petite diced tomatoes undrained (about 3.5 cups)
- 30 ounces canned black beans rinsed and drained (about 2 cans)
- 30 ounces canned red kidney beans rinsed and drained (about 2 cans)
- 16 ounce jar deli sliced tamed jalapeno peppers drained
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and black pepper to taste
- Optional toppings: sliced green onions shredded cheddar cheese, diced avocado, sour cream or Greek yogurt
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, for 5-7 minutes until fully browned. Transfer the turkey to a 6 quart slow cooker.
- To the slow cooker, add the diced onion, chopped red and yellow bell peppers, tomato sauce, diced tomatoes (with juices), rinsed black beans, rinsed kidney beans, drained jalapeños, frozen corn, chili powder, and cumin. Stir thoroughly to combine.
- Season generously with salt and black pepper. Cover with the lid.
- Cook on HIGH for 4 hours or on LOW for 6-8 hours.
- Once cooked, give the chili a final stir. Serve hot in bowls with your choice of optional toppings.