It’s cold outside- so let’s make something warm! A hearty, but healthy turkey chili with a kick simmers in the crock pot for a delicious meal to warm you right up.
Turkey chili is one of my favorite meals to make during the fall and winter. I love serving it for football Sundays, especially when we host friends for a game. I’ve been working on my recipe for a few years, but I think I’ve finally perfected it! The recipe makes 6 servings- so invite some friends over for the game and dig in while cheering on your team. If you don’t like spice, you may want to tone down some of the spice on this one as it does have a bit of a kick (but in a good way in my opinion :))
Makes approximately six servings
- 1 and a 1/2 pounds ground turkey
- 1 cup diced onion
- 1 yellow pepper
- 15 ounce can of black beans
- 15 ounce can of kidney beans
- 15 ounce can of tomato sauce
- 15 ounce can of diced tomatoes (unflavored)
- 2 tablespoons chipotle powder
- 2 tablespoons ground cumin
- 1/4 teaspoon red cayenne pepper
- Dash of salt to taste
- Your favorite chili toppings (I like shredded cheese and sour cream, MJD likes eating his with chips :))
In a skillet prepared with cooking spray, brown turkey. Drain from grease in pan once browned and add to crock pot.
While turkey is browning, dice onion and yellow pepper. Once diced add to crock pot.
Drain and rinse the cans of kidney beans and black beans. Add rinsed beans to crock pot.
Add tomato sauce and diced tomatoes to crock pot.
Stir well to combine.
Add in all spices and stir again to combine flavors evenly.
Cook on high for four hours.
Serve with your favorite chili accompaniments!