Published by A Thomas Dunne Book for St. Martin's Griffin
Editor's Note: Making chili with turkey instead of ground beef is a quick and easy way to make it much healthier. Chock full of beans and tomatoes, this turkey chili recipe is the perfect way to get that Southern flavor without the red meat! This is the perfect healthy chili to give the kids — they'll never know the difference. You'll love serving this hearty and filling slow cooker dinner recipe when the temperature starts to dip. Consider serving this turkey chili with generous slabs of homemade cornbread, then topping the chili with shredded cheese, salsa, and a dollop of sour cream or plain Greek yogurt.
Makes6 to 8 servings
Total TimeHalf Day
Recipe CourseMain Course
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon garlic salt
- 2 tablespoons chili powder
- 1⁄4 teaspoon black pepper
- 3 (14-ounce) cans diced tomatoes
- 1 (14-ounce) can red kidney beans, drained and rinsed
- 1 (14-ounce) can black beans, drained and rinsed
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 2 cups corn kernels, fresh or frozen
- 1 (4-ounce) can diced green chiles (optional)
Heat a large skillet over medium-high heat and drizzle in the oil. Once hot, add the ground turkey and cook, breaking the meat up with a wooden spoon until browned and crispy, 5 to 7 minutes.
Add the onion, garlic, garlic salt, chili powder, and black pepper to the meat. Mix to evenly combine. Cook for about 3 minutes or until the onion has softened.
In the bowl of a slow cooker, combine the cooked turkey mixture, diced tomatoes, beans, tomato sauce, corn, and green chiles, if using. Stir to fully incorporate.
Cover and cook on low for 6 to 8 hours or on high for 2 to 4 hours.
I like to serve the chili with little bowls of sour cream, cheese, chips, scallions, guacamole, and salsa so guests can top their chili however they’d like.
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Copyright 2016 Rachel Hollis