Why You’ll Love This Recipe
- Convenient Preparation: With minimal prep time, the slow cooker does all the work, making it ideal for busy schedules.
- Nutritious Ingredients: Packed with lean protein and vegetables, this chili offers a balanced and wholesome meal.
- Versatile and Customizable: Easily adaptable to various dietary preferences and tastes by swapping or adding ingredients.
Ingredients
- 1 tablespoon olive oil
- 16 ounces ground turkey
- 1 large onion, diced
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes with juices
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn kernels, drained
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Turkey: In a skillet over medium heat, heat the olive oil. Add the ground turkey and cook until browned.
- Combine Ingredients: Transfer the cooked turkey to a 3-quart slow cooker. Add the diced onion, bell pepper, zucchini, canned tomatoes (with juices), kidney beans, corn, tomato paste, minced garlic, chili powder, cumin, paprika, salt, red pepper flakes, and cayenne pepper. Stir to combine all ingredients evenly.
- Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir occasionally to ensure even cooking.
- Serve: Once cooked, ladle the chili into bowls and add desired toppings such as sour cream, shredded cheddar cheese, chopped red onions, chives. Serve warm.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 8 to 9 hours on low, or 5 hours on high
Variations
- Vegetarian Option: Omit the ground turkey and add extra beans, such as black beans or pinto beans, for added protein and texture.
- Spice Level Adjustment: For a milder chili, reduce or omit the red pepper flakes and cayenne pepper. For extra heat, consider adding diced jalapeños or increasing the amounts of spicy ingredients.
- Different Proteins: Substitute ground turkey with ground chicken, lean ground beef, or plant-based meat alternatives to suit your preference.
Storage/Reheating
- Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze the chili in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual portions in the microwave or warm larger quantities on the stovetop over medium heat until heated through.
FAQs
How can I thicken my chili if it’s too thin?
If your chili is too thin, you can let it simmer uncovered for an additional 20-30 minutes to allow excess liquid to evaporate. Alternatively, mash some of the beans or add a slurry of cornstarch and water to thicken it.
Can I prepare this chili on the stovetop instead of a slow cooker?
Yes, you can prepare this chili on the stovetop. After sautéing the turkey and vegetables, combine all ingredients in a large pot. Bring to a simmer, then reduce heat to low and cook for about 1 to 2 hours, stirring occasionally.
Is it necessary to brown the turkey before adding it to the slow cooker?
Browning the turkey before adding it to the slow cooker enhances the flavor and texture of the chili. It also helps in breaking up the meat into smaller pieces.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Substitute the 28 ounces of canned diced tomatoes with approximately 5 to 6 cups of chopped fresh tomatoes. Keep in mind that the flavor and consistency may vary slightly.
How can I make this chili gluten-free?
This chili is naturally gluten-free. Just ensure that all canned ingredients, like beans and tomatoes, are labeled gluten-free, as cross-contamination can occur during processing.
What toppings go well with turkey vegetable chili?
Popular toppings include sour cream, shredded cheese, chopped green onions, cilantro, diced avocado, and crushed tortilla chips. Customize based on your preferences.
Can I add grains like quinoa or rice to this chili?
Yes, adding grains like quinoa or rice can make the chili heartier. Cook them separately and stir them into the chili before serving to maintain the desired texture.
How do I adjust the recipe for a larger slow cooker?
If using a larger slow cooker, you can double the ingredients to make a bigger batch. Ensure not to overfill the slow cooker; it should not be more than two-thirds full to allow for proper cooking.
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used. Add them directly to the slow cooker without thawing. Keep in mind that they may release extra moisture, slightly affecting the consistency of the chili.
What should I serve with turkey vegetable chili?
This chili pairs well with cornbread, rice, a side salad, or tortilla chips for a complete and satisfying meal.
Conclusion
Slow Cooker Turkey Vegetable Chili is a flavorful, healthy, and easy-to-make dish that’s perfect for weeknight dinners, meal prep, or cozy gatherings. With its rich blend of vegetables, lean turkey, and warming spices, this chili is both satisfying and nutritious. Whether you follow the classic recipe or customize it to your taste, it’s sure to become a favorite in your meal rotation.
Print
Slow Cooker Turkey Vegetable Chili
- Total Time: 8-9 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Slow Cooker Turkey Vegetable Chili is a hearty, healthy dish made with lean ground turkey, a medley of vegetables, and flavorful spices, all cooked together in a slow cooker. This easy-to-make, nutritious chili is perfect for those seeking a healthier alternative to traditional beef chili without sacrificing taste. Ideal for busy schedules, this one-pot meal is customizable to fit various dietary preferences.
Ingredients
- 1 tablespoon olive oil
- 16 ounces ground turkey
- 1 large onion, diced
- 1 bell pepper, diced
- 1 medium zucchini, diced
- 28 ounces canned diced tomatoes with juices
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned corn kernels, drained
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon cayenne pepper
Instructions
- Sauté the Turkey: Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned.
- Combine Ingredients: Transfer the cooked turkey to a 3-quart slow cooker. Add diced onion, bell pepper, zucchini, canned tomatoes (with juices), kidney beans, corn, tomato paste, garlic, chili powder, cumin, paprika, salt, red pepper flakes, and cayenne pepper. Stir well to combine.
- Cook: Cover and cook on low for 8 to 9 hours, or on high for 5 hours, stirring occasionally to ensure even cooking.
Notes
- Spice Level Adjustment: For a milder version, reduce or omit the red pepper flakes and cayenne pepper. For extra heat, add diced jalapeños or more cayenne.
- Vegetarian Option: Replace turkey with extra beans, like black beans or pinto beans, for a vegetarian version.
- Protein Substitutes: Try ground chicken, lean ground beef, or plant-based meats instead of turkey.
- Storage: Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours on low, or 5 hours on high
- Category: Main Dish, Comfort Food, Chili
- Method: Slow Cooker, Sautéing
- Cuisine: American, Comfort Food
