Slow Cooker Loaded Turkey Chili

I don’t want to jinx myself, but I am three-for-three with Slow Cooker Sunday this new year.  (I probably did just jinx myself, though, as next weekend is my birthday and I will be out and about for most of it.  Not sure if I’ll be breaking out the slow cooker when I’m celebrating!)

I’ve made several different chilies with turkey in my slow cooker in the past, including a Slow Cooker Turkey Chili that was the fist Slow Cooker Sunday recipe ever, but this one is definitely different.  For starters, it is LOADED with beans and vegetables!  I was just able to fit all of the ingredients in my slow cooker.  Matt and I will be eating this chili for lunch and dinner for the next few days!  (You may want to halve the recipe, especially if your sloe cooker is smaller than 6 quarts.)

It took be about 30 minutes to get everything prepped and ready to go into the slow cooker (there were a lot of cans to open!).  I then cooked the chili on high for 4 hours.  (You could also do low for 6.)  I think 4 hours was the perfect amount.  All of the beans and vegetables held their shape and still had a slight bite to them (nothing was mushy).  I used a mild version of canned diced jalapeños, but feel free to use a spicier brand. There was not much heat in this chili.  It was also a tad bit soupy.  You may want to serve it over some rice or couscous.

You’ll definitely want to have some yummy toppings on hand when serving, especially something fresh like avocado, raw jalapeños, or scallions to brighten the dish up.  I went with a sharp cheddar cheese and avocado.  A little green helps waken the slow cooked dish up!

Start with the prep work…

• Heat a tablespoon of EVOO in a skillet over medium-high heat.

• Once the oil is hot, add 1 package of ground turkey.

• Break the meat up with a wooden spoon.

• Cook, stirring every now and then, until the turkey is browned.

• Once browned, season with a little s&p.

• Stir, turn off the heat, and add the turkey to the bottom of your slow cooker.

• While the turkey cooks, chop up a red pepper, a yellow pepper, and an onion.

• Add the fresh veggies to the slow cooker.

• Then, break out your can opener and get to work!
• Add 1 large can of diced tomatoes to the slow cooker.

• Drain 1 small can of corn and add it to the mix.

• Drain and add 2 tiny cans of diced jalapeños.

• Open, rinse, and drain 2 small cans of black beans.  Pour them into the slow cooker.

• Do the same thing to 2 small cans of dark red kidney beans.

• Pour in 2 small cans of tomato sauce.

• Season with 1 tablespoon of cumin.

• Sprinkle in 2 tablespoons of chili powder.

• Season with s&p, to taste.

• Stir to combine all of the ingredients.  (Stir carefully because your slow cooker will more than likely be filled to the brim!)

• Cover and cook on high for 4 hours.

• Just before the slow cooker is finished, chop up an avocado (or two, depending on how many people you’re serving).

Serve the chili in bowls.

Top with some shredded sharp cheddar cheese.

Top with half of a chopped avocado.  (I will definitely add some scallions too next time to add a bit more freshness!)

Enjoy!

Slow Cooker Loaded Turkey Chili (serves 8-10)

 

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 1 package ground turkey
• salt
• ground black pepper
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 yellow onion, chopped
• 1 large can diced tomatoes
• 1 small can corn, drained
• 2 tiny cans mild diced jalapeños, drained
• 2 small cans black beans, rinsed and drained
• 2 small cans dark red kidney beans, rinsed and drained
• 2 small cans tomato sauce
• 1 tablespoon cumin
• 2 tablespoon chili powder
• shredded sharp cheddar cheese
• 1 avocado, chopped

 

DIRECTIONS:

• Heat the olive oil in a skillet over medium-high heat.
• Add the turkey, and break the meat up with a wooden spoon.
• Cook until the turkey is browned.
• Season with a little salt and pepper.
• Add the meat to your slow cooker.
• Add all of the remaining ingredients to your slow cooker.
• Season with salt and pepper, to taste.
• Stir to combine.
• Cover and cook on high for 4 hours (or low for 6).
• Top each bowl with cheddar cheese and some avocado when serving.

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