Get ready to tantalize your taste buds with a dish that’s bursting with flavor and comfort! Our Slow Cooker Turkey Taco Chili is not just a meal; it’s a fiesta in a bowl that will have your family begging for seconds. With just 10 minutes of prep time, you can set it and forget it, allowing the slow cooker to work its magic while you go about your day. This hearty, healthy chili is loaded with lean turkey, beans, and vibrant spices, making it the perfect weeknight dinner or game day delight. Ready to dive into this mouthwatering recipe that’s as easy as it is delicious? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb ground turkey
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion and mince the garlic. Drain the black beans, kidney beans, and corn. Set aside.
- In a large skillet over medium heat, add the ground turkey. Cook the turkey, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.
- Once the turkey is cooked, add the chopped onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent and fragrant.
- Transfer the cooked turkey mixture to your slow cooker. Add the drained black beans, kidney beans, corn, and the can of diced tomatoes (including the juice).
- Sprinkle in the taco seasoning, and add salt and pepper to taste. Stir all the ingredients together until well combined.
- Cover the slow cooker with its lid and set it to cook on low for 8 hours. If you're short on time, you can set it to high for 4 hours instead.
- Once the cooking time is complete, carefully remove the lid and stir the chili. Taste and adjust seasoning if necessary, adding more salt, pepper, or taco seasoning as desired.
- Serve the Slow Cooker Turkey Taco Chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, or avocado.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
Tips
- Prep Ahead: To save time, chop your onions and mince the garlic the night before. Store them in the fridge so they’re ready to go when you start cooking.
- Customize Your Spice Level: If you like a little heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mix. You can also top your chili with sliced fresh jalapeños for an extra kick!
- Mix and Match Beans: Feel free to swap out the black beans and kidney beans for your favorites, such as pinto beans or chickpeas, to create a unique flavor profile.
- Don’t Skip the Toppings: Garnishing your chili with shredded cheese, sour cream, avocado, or fresh cilantro can elevate the dish and add delightful textures and flavors.
- Leftover Magic: This chili tastes even better the next day! Store leftovers in an airtight container and enjoy a quick lunch or dinner throughout the week.
- Freezing for Later: If you want to make a double batch, this chili freezes beautifully. Just let it cool completely before transferring it to a freezer-safe container for up to 3 months.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 55mg
