Crockpot Turkey Chili
I always keep chili ingredients on hand for the weeks where I don’t have time to cook. This is a go-to recipe for us during ski season when we get back to the city too late to meal prep, but want something homemade for our lunches during the week. The best part about chili is you can’t really go wrong with the veggies – just throw whatever you have in! This recipe includes all the veggies I use when I have them all on hand, but poblanos, jalapeños, fresh tomatoes, etc definitely aren’t requirements.
Crockpot Turkey Chili
- Crockpot
- 2 lbs ground turkey (dark meat preferred)
- 1 poblano pepper (chopped)
- 2 jalapeno peppers (chopped)
- 1 medium yellow onion (chopped)
- 6 large cloves garlic (minced)
- 2 medium carrots (peeled and chopped)
- 6-8 large tomatoes (chopped, OR 2 14.5-oz cans crushed tomatoes. If using fresh tomatoes, also include 1½ cups of water.)
- 2 14.5 oz cans beans (drained and rinsed. You can use any type you like, but I prefer one can of pinto and one can of black or kidney)
- 1½ cups frozen corn
- 1 cup frozen peas
- 6 tbsp chili powder (store-bought or homemade)
- salt to taste
Optional Toppings
- avocado
- cilantro
- scallions
- cheese
- sour cream
In a large saucepan over medium heat, brown the ground turkey. Continue to break apart until cooked through.
Place all ingredients (except salt) in a large crockpot and stir to combine. If using fresh tomatoes, be sure to include 1½ cups of water as well. If using canned, water is not needed.
Set the crockpot to cook on low for 8 hours.
Once the chili is finished cooking, salt to your taste preferences. Serve with cheese, sour cream, scallions, cilantro, and avocado.
