This Slow Cooker turkey chili is a hit with kids and picky eaters alike! Pair it with some crispy chips for a fantastic back-to-school meal.
Crock Pot Turkey Chili
When it comes to cozy, comforting dinners, this Crock Pot Turkey Chili is a total winner! It’s packed with ground turkey, corn, bell peppers, tomatoes, and just the right amount of spices. I made this milder version specifically for my daughter, who isn’t a fan of beans or spicy foods. Plus, it’s gluten-free! Perfect for those busy weeknights when you want something healthy, tasty, and simple. Serve it up for a family-friendly meal that everyone will love!
My little one is off to Pre-K next week, and she’ll be taking lunch to class for the first time. She’s not a fan of sandwiches (just like her older sibling), so I’m getting creative to ensure she enjoys healthy, balanced meals. I just bought a Foogo Stainless Steel leak-proof thermos from Amazon, just like I did for her older sister, and I’ll be filling it with some of her favorite warm dishes.
This slow cooker turkey chili is incredibly simple to make. I used the crock pot, but you can easily simmer it on the stove too. It yields 5 adult-sized servings, and you can double the recipe to freeze for future meals.
Recipe: Crock Pot Turkey Chili
Ingredients (for 4 people)
Cooking Directions
Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess fat and transfer the turkey to the slow cooker.
In the same skillet, add the oil and sauté the chopped onion, minced garlic, and diced bell pepper over medium heat for about 4 to 5 minutes until softened.
Add the sautéed vegetables to the slow cooker along with the frozen corn, Rotel Mild tomatoes, plain tomato sauce, cumin, chili powder, smoked paprika, and kosher salt. Stir well to combine all the ingredients.
Pour the chicken broth into the slow cooker, add the bay leaf, and mix everything until well blended. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until flavors are combined and vegetables are tender.
Serve hot with your favorite toppings, and enjoy!
Tips and Tricks
Sauté Vegetables First: If you have extra time, sautéing the onions and bell peppers before adding them to the crock pot can boost their flavor.
Stir Occasionally: If your slow cooker has a “stir” option, use it occasionally to mix the flavors.
Benefits of This Recipe
- Healthy and Nutritious: Packed with lean turkey and a variety of veggies, this chili is rich in protein and fiber.
- Low Prep Time: With minimal prep, it’s perfect for busy days when you want a home-cooked meal with little effort.
- Versatile: Customize the chili by adding your favorite vegetables or adjusting the spices to suit your preferences.
Important Things About This Recipe
- Perfect for Meal Prep: Ideal for making ahead and reheating, making it great for busy schedules.
- Family-Friendly: A dish that’s sure to please even picky eaters, making it perfect for family dinners.
This Crock Pot Turkey Chili is a must-try for anyone seeking a quick, flavorful, and nutritious meal. Enjoy the ease of slow cooking and the comforting taste that will warm you from the inside out!
More Tasty Kid Friendly Recipes to Try!
Crock Pot Turkey Chili
Ingredients
Ingredients (for 4 people)
- 1 pound of extra-lean ground turkey 99% fat-free
- 1 teaspoon vegetable oil
- 1 medium onion chopped small
- 1 red bell pepper cut into small pieces
- 1 clove garlic finely chopped
- 1 cup frozen sweet corn
- 1 can 10 oz mild Rotel tomatoes
- 1 can 8 oz plain tomato paste
- 1/4 cup reduced sodium chicken stock
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 bay leaf
Instructions
Cooking Instructions
- Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess fat and transfer the turkey to the slow cooker.
- In the same skillet, add the oil and sauté the chopped onion, minced garlic, and diced bell pepper over medium heat for about 4 to 5 minutes until softened.
- Add the sautéed vegetables to the slow cooker along with the frozen corn, Rotel Mild tomatoes, plain tomato sauce, cumin, chili powder, smoked paprika, and kosher salt. Stir well to combine all the ingredients.
- Pour the chicken broth into the slow cooker and add the bay leaf. Mix everything together until well blended.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours, until the flavors are well combined and the vegetables are tender.
- Serve hot with your favorite toppings, and enjoy!
