Name: slow cooker turkey, bean & veggie chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Ingredients: 1 lb. ground turkey; 1/2 red onion, finely chopped; 1 cup diced bell peppers (I used a mixture if red, yellow and orange); 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 (28-oz.) can diced tomatoes; 1 15-oz. can black beans, rinsed and drained; 1 15-oz. can kidney beans, rinsed and drained; 1 1/2 cups chicken broth; 3 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 sweet potato, peeled & cut into 2 inch cubes; Salt & pepper, to taste; Olive oil; Recommended toppings: shredded cheese, greek or skyr yogurt, chopped fresh cilantro, avocado, hot sauce

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these easy chili comes together without a lot of effort and is a great thing to throw together over the weekend and eat all week! pair with cornbread, tortilla chips and all the toppings for a simple, comforting meal.

I’ve never loved a good crockpot meal more than right now when we’re totally sleep deprived and cooking is just one more task to add to the daily list!

This chili literally took me 20 minutes to pull all the ingredients together and then it just simmered away in the crockpot. Now I have 4-6 servings ready to be topped and gobbled up.

This is the first of many crockpot meals I hope to master to get us through this difficult newborn phase.

And you literally can not go wrong with a chili recipe in the Fall and Winter so it was an obvious first choice.

I loaded it up with all the good stuff – ground turkey, two kinds of beans, loads of veggies and just the right amount of spice!

The best part is that you can customize it to your liking. Use whatever protein you want (crumbled tofu, ground chicken or even doubling down on the beans would work!) and whatever veggies you happen to have on hand.

I actually had made my favorite easy spicy black bean burgers and happened to have some diced peppers leftover from that so I just threw them in here. Mushrooms, corn, zucchini, any kind of potatoes would also work so feel free to get creative.

And make it as spicy as you want! I tried to go with just the right amount (a little less spicy than this easy weeknight veggie chili so Owen could have it) knowing that if I really wanted to, I could throw some hot sauce or stir in a little chipotle in adobo sauce to my serving.

I like to top mine with cheese, yogurt, a little hot sauce, plenty of cilantro and avocado – but go with your favorite toppings!

Overall it’s loaded with flavor, fiber and protein making it a great dish to have on hand (especially for this nursing mama who doesn’t have a lot of time on her hands!).

So break out that crockpot and get ready to be comforted from your head to your toes!

slow cooker turkey, bean & veggie chili

Author: Cait
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Yield: 4–6 servings 1x
Category: chili

Description

Scale

Ingredients

1 lb. ground turkey
1/2 red onion, finely chopped
1 cup diced bell peppers (I used a mixture if red, yellow and orange)
3 cloves garlic, minced
2 tablespoons tomato paste
1 (28-oz.) can diced tomatoes
1 15-oz. can black beans, rinsed and drained
1 15-oz. can kidney beans, rinsed and drained
1 1/2 cups chicken broth
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 sweet potato, peeled & cut into 2 inch cubes
Salt & pepper, to taste
Olive oil
Recommended toppings: shredded cheese, greek or skyr yogurt, chopped fresh cilantro, avocado, hot sauce

Instructions

In a large skillet, heat ~1 tablespoon of oil over medium-high heat. To the skillet add onion, pepper and minced garlic, stirring frequently, cooking for about 3 minutes or so until just softened. Add turkey and cook, using a wooden spoon to break it up and stir occasionally.
Once turkey is nearly all browned, add tomato paste, salt & pepper cooking for another 2 minutes.
Add turkey to the crockpot along with diced tomatoes, drained & rinsed beans, chicken broth, chili powder, cumin and oregano. Give it all a good stir then place the crockpot on HIGH for 4 hours.
While the chili cooks, preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Place the diced sweet potatoes on the parchment paper and drizzle with olive oil and salt. Toss to ensure the potatoes are fully coated then bake for 20-25 minutes (or until sweet potatoes are tender to the touch and lightly browned). Remove from the oven and set aside (you’ll add these to the chili in the last 30 minutes of cooking).
With 30 minutes left of cooking, add sweet potatoes, stirring to combine.
When crockpot is done, scoop out chili and add desired toppings.