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This is an easy crockpot chili recipe! The low and slow cooking process creates the juiciest and richest flavor.

Crockpot Chili Recipe

This is an easy crockpot chili recipe! The low and slow cooking process creates the juiciest and richest flavor.
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Prep Time 10 minutes

Equipment

  • Large crockpot
  • Large skillet
  • Mixing tools
  • Measuring tools
  • can opener

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 pound 99% lean ground turkey (or meat of choice)
  • 1 large red onion, chopped (about 3 cups)
  • 4 garlic cloves, minced (about 4 teaspoons)
  • 3 tablespoons chili powder
  • 1 (28 ounce) can crushed tomato, undrained
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can dark red kidney beans, drained
  • 1 (15 ounce) can pinto beans, drained
  • 1 (6 ounce) can tomato paste
  • 1½ cups reduced sodium beef broth
  • Toppings and sides of choice

Instructions
 

  • Heat the extra-virgin olive oil in a large skillet over medium heat until it sizzles when you drop water on it, about 30 seconds. 
  • Still on medium heat, add the onions and cook, stirring often, for 3 minutes or until nearly fully cooked. 
  • Toss in the ground turkey and minced garlic and stir. 
  • Cook everything together for another 5-7 minutes or until the onions are soft and the turkey is no longer pink.
  • Season the turkey mixture with chili powder before transferring to a slow cooker. 
  • Add the crushed tomato, corn, dark red kidney beans, pinto beans, tomato paste, and beef broth to the slow cooker with meat and stir everything together. 
  • Cover and cook on low for 4-6 hours or on high for 2 hours or until all the ingredients have melded together. 
  • Let chili cool for 10-15 minutes, or until it won’t burn your tongue. 
  • Ladle into bowls and serve warm with your favorite toppings and sides.

Notes

How do I store this Healthy Turkey Chili?
Make sure you store leftovers in the refrigerator or freezer. They should be in an airtight container so that they can last 3-4 days in the refrigerator. If in the freezer, you can store the chili for 4-6 months. When reheating, use the stovetop or microwave. 
Can I make this Turkey Chili on the stove?
You can absolutely make this chili on the stove if you don’t have a slow cooker or don’t have the time to wait for a slow cooker. Use a large pot with a lid. Cook the turkey, onions, and garlic in the pot itself, rather than using a skillet like it says in these instructions. Then, add all the ingredients to the pot. You will bring them to a hot simmer and cook for 30 minutes to 1 hour with the pot uncovered so that it reduces faster. Or cook for about 2 hours on a low simmer with a covered pot. For either of these options, stir the chili occasionally to keep it from burning on the bottom.