Slow Cooker Turkey Chili
This slow cooker turkey chili is so easy to make and is packed with plenty of protein and tons of flavor. We love making this in the slow cooker, but we include stove-top instructions, too.
Servings: 6
Ingredients
- 1 lb. lean ground turkey
- 2 tablespoons olive oil*
- 1 tablespoon minced garlic
- 15 oz. black beans drained and rinsed
- 15 oz. kidney beans drained and rinsed
- 15 oz. white northern beans drained and rinsed
- 28 oz. diced tomatoes
- 12 oz. salsa mild, medium, or spicy, about 1.25 cups
- 3 tablespoons chili seasoning
- 1/2 cup chicken broth or water
Instructions
Slow Cooker
- Place all ingredients (except the olive oil) into a slow cooker and mix together.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours stirring periodically.
Stove-Top
- Place olive oil and minced garlic into a large stockpot and heat over medium/high heat.
- Add in the ground turkey and and sauté until fully cooked.
- Add the remaining ingredients to the pot and bring to a boil.
- Reduce heat to low and let simmer for around 10 minutes.
Notes
- Storage: Store leftover chili in an airtight container in the fridge for up to 4 days.
- Freezer Instructions: Let the turkey chili cool completely, transfer individual portions to freezer-safe containers or freezer cubes, and freeze for up to 3 months.
- Oil: If you are making this chili in the slow cooker, omit the olive oil from the recipe.
Nutrition
Calories: 361kcal | Carbohydrates: 49g | Protein: 27g | Fat: 6g | Fiber: 12g | Sugar: 8g