Crockpot Turkey Vegetable Chili (Printer-Friendly Version)

A comforting blend of turkey, bell peppers, beans, and spices slow-cooked to a hearty finish.

# What You'll Need:

→ Oils

01 - 1 tablespoon olive oil

→ Meats

02 - 1.5 pounds ground turkey

→ Vegetables

03 - 1 medium onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 medium carrots, diced
08 - 1 cup canned corn kernels, drained

→ Legumes

09 - 2 cans (15 ounces each) kidney beans, drained and rinsed

→ Canned Goods

10 - 2 cans (14.5 ounces each) diced tomatoes
11 - 2 tablespoons tomato paste

→ Liquids

12 - 1.5 cups chicken broth

→ Spices and Seasonings

13 - 2 tablespoons chili powder
14 - 2 teaspoons ground cumin
15 - 2 teaspoons chicken bouillon powder
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper
19 - 1.5 teaspoons salt
20 - 1/2 teaspoon freshly ground black pepper

→ Garnish

21 - Fresh cilantro leaves, chopped, for garnish

# Steps to Follow:

01 - Heat olive oil in a large skillet over medium heat. Add ground turkey and cook for about 5 minutes, breaking it up with a spoon until it starts to brown. Add diced onion and minced garlic; sauté for 3 to 4 minutes until the onion is translucent and turkey is no longer pink.
02 - Transfer the turkey, onions, and garlic mixture into the crockpot. Add diced red and green bell peppers, carrots, corn, kidney beans, diced tomatoes, tomato paste, and chicken broth.
03 - Add chili powder, ground cumin, chicken bouillon powder, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper to the crockpot. Stir thoroughly until tomato paste dissolves and spices are evenly distributed.
04 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until vegetables are tender and flavors meld into a hearty consistency.
05 - Check seasoning and adjust if necessary. Serve by ladling into bowls and sprinkle freshly chopped cilantro on top.

# Additional Tips:

01 - For a richer flavor, toast the chili powder, cumin, and smoked paprika briefly in the skillet after browning the turkey.
02 - To thicken the chili, remove the lid during the last 45 minutes of cooking to allow excess liquid to evaporate.
03 - Dice vegetables uniformly to ensure even cooking and cohesive texture.
04 - A splash of lime juice or vinegar added before serving brightens the chili’s flavor.
05 - This chili develops deeper flavors overnight and freezes well for up to three months.

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