Crock-Pot Turkey Chili
Slow-cooked turkey chili with kidney, great northern and black beans, tomato-vegetable juice, and a mild seasoning blend.
Ingredients
Main Ingredients
- 1 pound ground turkey Lean protein option
- 1 tablespoon olive oil For browning the turkey
- to taste salt
- to taste pepper
- 1 15-ounce can kidney beans drained; beans are cooked canned beans
- 1 15-ounce can great northern beans drained; beans are cooked canned beans
- 1 15-ounce can black beans drained; beans are cooked canned beans
- 1 15-ounce can petite diced tomatoes drained; beans are cooked canned beans
- 1 piece red bell pepper (chopped)
- 1 piece yellow onion (chopped)
- 3 cups tomato vegetable juice plain tomato-based vegetable juice
- 1 1.25-ounce envelope mild chili seasoning blend not pure cayenne
- 6 ounces tomato paste
- 1-3 tablespoons hot sauce (optional) Adjust according to spice preference
Instructions
- Heat oil in a skillet and crumble in turkey. Cook about 10 minutes, verifying 165°F; season lightly.
- Move meat to a 5–6-quart slow cooker. Add drained canned beans and tomatoes, chopped vegetables, all juice, paste, and mild chili blend.
- Stir until paste disperses. Add optional hot sauce gradually, cover, and cook on LOW about 5 hours.
- Check vegetables are tender and mixture is fully hot. Continue cooking if necessary, stir, then divide into 8 servings.
Notes
Use cooked canned beans, not raw kidney beans. Seasoning means one standard approximately 1.25-ounce mild chili blend. Turkey 165°F; reheat leftovers 165°F. Five-hour low cook is an estimate and longer cooking extends total.