This Slow Cooker Turkey Chili is the perfect twist on the classic chili. It’s rich, tender and bursting with flavour!! Chris x
FULL RECIPE POST:
INGREDIENTS
2lb / 1kg Ground Turkey
1 1/2 cups / 375ml Chicken Stock
2x 14oz/400g cans of Kidney Beans, drained
1x 14oz/400g can of Chopped Tomatoes
1/3 cup / 80g Tomato Paste (Tomato Puree in UK)
1/4 cup / 35g slices of Jarred/Canned Jalapeños, finely diced
1 large White Onion, finely diced
1 large Red Pepper
4 cloves of Garlic, finely diced
2 tbsp EACH: Cumin, Smoked Paprika, Mild Chili Powder (or to spice level preference)
1.5 tsp EACH: Oregano, Ground Coriander, Salt
1 tsp Sugar
3/4 tsp Black Pepper
2 tbsp Olive Oil, or as needed
To Serve:
Tortilla Chips
Cheese
Sour Cream
Fresh Coriander/Cilantro
🍴METHOD🍴
Heat 2 tbsp olive oil in a large pan over medium-high heat. Add turkey and begin breaking up with your wooden spoon. Once it begins to brown, add 1/2 tsp salt and 1/4 tsp black pepper. Continue frying until cooked right through, draining moisture/adding oil if needed, then place in the slow cooker. Try and get a good browning on the turkey, the more it caramelizes in the pan the more flavour you’ll get.
Drizzle more oil into the pan if needed, then add onion, pepper and garlic. Fry until soft right through and lightly browned, then add into the slow cooker.
Into the slow cooker add jalapeños, chopped tomatoes, tomato paste, kidney beans, cumin, smoked paprika, chili powder, oregano, ground coriander, 1 tsp salt, 1 tsp sugar and 1/2 tsp black pepper. Pour in chicken stock then give it a good stir.
Pop the lid on and slow cooker for 3.5-4 hours on high or 6-7 hours on low. It should have a fairly thick consistency, but if you want to thicken it just flick the cooker to ‘warm’ and leave with the lid off for 20mins or so to allow the consistency to reduce down, stirring occasionally. If you want to thin out the consistency just stir through a dash of stock. Serve with your favourite toppings!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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See you next time 🙂