Crockpot Turkey Chili
This slow cooker turkey chili is so hearty and filling! We love serving it up all winter long.
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 jalapeno, minced, to taste
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 28 ounces tomato puree
- 15 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 15 ounces canned corn
Add the turkey to a large deep pot over medium heat and cook for 2-3 minutes, breaking the meat up.
Add in the onion, jalapeno, and garlic and continue cooking, stirring often, until the meat is cooked through.
Transfer the meat mixture to a 5-6 quart slow cooker.
Add the remaining ingredients to the slow cooker and stir well to combine. Cook on low for 8 hours or on high for 4 hours.
Serve with cheddar, sour cream, and green onions as desired.
Use hot or mild chili beans in place of the kidney beans if desired.
Tomato puree produces a thicker chili, but sub with tomato sauce if you prefer.
Serving: 1bowl | Calories: 257kcal | Carbohydrates: 33g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1051mg | Potassium: 1145mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1490IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 4mg