The most flavorful and healthy turkey chili, packed to the brim with veggies, and slowly cooked to perfection in the crockpot! The perfect meal to finish off busy and chilly days!
I love love love making soups and chilis in the crockpot! The hours and hours of slow simmering infuses flavors together and enhances them in a way that just can’t compare to a quickly-made soup. (Except for maybe this fast and easy White Chicken Chili recipe!) And this chili is no exception…it’s one of Nate’s and my favorite winter chili recipes, and after trying it for yourself, you’ll be able to see (er, taste) why! It uses lean turkey and 2 types of beans for protein, and is packed with tons of colorful and delicious vegetables! I mean, just look at all these colors!!:
Especially around the holidays, when there are yummy foods and irresistible desserts within arms reach everywhere at work, at home, at parties, it’s extra important to make dinners when we are at home nutritious and wholesome, so that our bodies still get the fuel they need to stay healthy, alert, and strong through the craziness that accompanies this time of year! This chili is all about using veggies to their full potential, and definitely fits the bill for a healthy family dinner! Plus, it tastes so so delicious, and makes the house smell amazing!! I love being able to come home after a crazy day, and having dinner completely ready to eat.
You’ll see in the recipe below that I listed the prep time taking about 30 minutes. That’s just how long it took me to wash and chop up the onion, bell peppers and carrots (I’m kinda a slow dicer). You can drastically cut this time down by buying prechopped vegetables, recruiting some help with the chopping, or by using a large food processor with a chop/dice blade option.
Once all the veggies are chopped, you’ll just crumble the raw turkey into the crockpot bowl, open a few cans, and then dump them + the veggies and spices over the turkey, stir everything up, and press start! The recipe takes about 4-5 hours on High, or 7-9 hours on Low to cook, but it is forgiving, and can stand to cook an extra hour or two without any problems or burning (at least none that I’ve ever experienced!), if you do need that extra time before you’ll get home for dinner. It makes 6 large servings, so if there’s only 2 of you at home (like here at my house), it’s so so easy to let the leftover chili cool down, then spoon it into large ziplock freezer bags to freeze for an easy meal another day!
Top with your favorite chili toppings, like cheese, sour cream, or fresh herbs, grab some garlic toast or dinner rolls, and you’ve got a delicious and healthy family dinner!
- 1 pound Lean or Extra-Lean Ground Turkey
- 2 15-ounce cans Tomato Sauce
- 1 15-ounce can Black Beans (drained)
- 1 15-ounce can Chili Beans in Sauce (NOT drained)
- 1 15-ounce can Diced Tomatoes with Green Chiles (slightly drained)
- 2 Large Bell Peppers (different colors), diced
- 1 Large Onion, diced
- 1 cup diced Carrots
- 1 cup Corn kernels (I used frozen, but fresh or canned (drained) would also work well)
- 4 Large Garlic Cloves, minced
- 1 teaspoon Chili Powder
- 1 teaspoon Ground Cumin
- ¼ teaspoon Ground Chipotle Chili Pepper (or more if you want to make it spicier!)
- Optional Toppings: Sour Cream, Shredded Cheese, Fresh Herbs, etc.
- First of all, make sure all vegetables are chopped and ready to go into the crockpot.
- Crumble raw turkey into the base of a large crockpot. Add Tomato Sauce, drained Black Beans, Chili Beans, drained Diced Tomatoes, diced Bell Peppers, diced Onion, diced Carrots, Corn, minced Garlic, Chili Powder, Cumin, and Chipotle Chili Pepper.
- Cook on Low for 7-9 hours, or on High for 4-5 hours, until turkey is cooked and veggies are soft.
- Enjoy with optional toppings.
- Makes 6 Servings
- Leftovers may be frozen in freezer ziplock bags.
If you love using the crockpot as much as I do, you’ve gotta try out these other yummy recipes: