Crockpot Turkey Chili with Black Beans
Lean ground turkey, black beans, corn, and peppers cooked low and slow in the slow cooker.
Equipment
- Slow cooker
- Large skillet
Ingredients
Main Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil for browning
- 1 can black beans 15 ounce can, drained and rinsed
- 1 can diced tomatoes 14 1/2 ounce can, with juices
- 1 cup diced bell pepper
- 1 cup corn kernels fresh or frozen
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cup low sodium chicken broth
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Brown the turkey. Cook in oil over medium heat until no pink remains and drain extra fat.
- Load the pot. Add the turkey, onion, pepper, garlic, beans, tomatoes, corn, and broth to the slow cooker.
- Season. Stir in Worcestershire sauce, chili powder, cumin, paprika, salt, and pepper.
- Cook slowly. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
- Taste and serve. Adjust the seasoning and ladle into bowls.
Notes
Substitutions: Use kidney beans for black beans or ground chicken for turkey.
Tips: Thaw the turkey and brown it to 165 degrees F before adding it to the pot.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months.