Hey friends!
Are you in the mood for something warm and comforting? If so, I’ve got a treat for you!
Today, I’m sharing my easy crockpot ground turkey chili recipe.
It’s hearty, flavorful, and perfect for those busy days when you want a delicious meal waiting for you.
Just toss everything in the slow cooker and let it do its magic!
You’re going to want to make this one again and again! Let’s dive in!
Possible Ingredient Alternatives
Ground turkey can be replaced with ground chicken or lean ground beef for similar protein content and texture. For a vegetarian option, use crumbled tempeh or a plant-based ground meat substitute. Adjust cooking time as needed for different proteins.
Bell peppers can be substituted with poblano peppers for a mild heat, or use a mix of carrots and celery for a different flavor profile. These alternatives maintain the vegetable content and add variety to the dish’s texture and taste.
Kidney beans can be swapped with black beans or pinto beans without significantly altering the chili’s overall flavor. For a lower-carb option, use diced eggplant or additional zucchini instead. Adjust cooking time slightly if using vegetables in place of beans to ensure proper texture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 240-480 minutes |
| Total Time | 255-500 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 80-90 g
- Fat: 40-50 g
- Carbohydrates: 150-160 g
Ingredients
- 1 tablespoon avocado or olive oil
- 1 pound ground turkey (a 20.8-ounce package is also suitable)
- 3 tablespoons chili powder
- 2 tablespoons cumin powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 2 bell peppers, chopped (any color you prefer)
- 1 medium zucchini, grated
- 1 large onion, chopped
- 1 can (28 ounces) of crushed tomatoes, ideally fire-roasted
- 1 can (15 ounces) of diced tomatoes, ideally fire-roasted
- 1 can (15 ounces) of kidney beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 tablespoon minced garlic (around 2 cloves)
- 2 teaspoons sugar or maple syrup (optional)
- Optional garnishes: greek yogurt, green onions, cheddar cheese, fresh cilantro, avocado, pumpkin seeds
Step 1: Cook the Turkey
Heat oil in a large non-stick skillet over medium-high heat.
Add the turkey to the skillet and use a wooden spoon to crumble it into small pieces.
Cook the turkey until it’s broken into small pieces and no longer pink, which should take about 6 to 8 minutes.
Step 2: Season the Turkey
Once the turkey is cooked, sprinkle it with chili powder, cumin, salt, and cinnamon.
Stir the mixture well over the heat for 30 to 90 seconds until the spices become fragrant.
Pour in ½ cup of water and stir to loosen and scrape up any browned bits from the bottom of the skillet.
Remove the skillet from the heat.
Step 3: Transfer to Slow Cooker
Carefully scrape the seasoned turkey mixture into the insert of a large (6-quart) slow cooker.
Make sure to transfer all the flavorful bits and liquid from the skillet to the slow cooker.
Step 4: Add Vegetables and Beans
To the turkey mixture in the slow cooker, add chopped peppers, zucchini, onion, crushed tomatoes, diced tomatoes, beans, tomato paste, and minced garlic.
Stir everything together until evenly combined.
Step 5: Slow Cook the Mixture
Cover the slow cooker with its lid.
Set it to cook on low for 8 hours or on high for 4 hours, depending on your schedule and preference.
Step 6: Final Adjustments and Serve
Taste the cooked mixture and add sugar or syrup if desired to balance the flavors.
Serve the dish hot, topped with any optional garnishes such as cheese, sour cream, or fresh herbs.
