SLOW COOKER TURKEY CHILI
This is one of my weekly meals for my family! It's easy and delicious. Top with sour cream, Cheddar cheese, chopped onion, green onion, or crushed tortilla chips. Maybe even in a sourdough bread bowl!
Provided by lala
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 6h10m
Yield 6
Number Of Ingredients 15
Steps:
- Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
- Cook on Low 6 to 8 hours (or High for 4 hours).
Nutrition Facts : Calories 323.2 calories, Carbohydrate 35.2 g, Cholesterol 70 mg, Fat 8.8 g, Fiber 11.5 g, Protein 29.1 g, SaturatedFat 2.1 g, Sodium 1574.8 mg, Sugar 0.9 g
HEALTHY SLOW COOKER CHILI
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 5 to 6 servings (about 4 quarts)
Number Of Ingredients 20
Steps:
- Place the chicken and turkey in a large saucepan over medium heat and cook until slightly browned. Add to a 4-quart slow cooker along with the beans, broth, tomato sauce, stewed tomatoes, lime juice, celery, corn, bell peppers, jalapeno, onions, cilantro, garlic, chili powder and cumin. You can cook on high for a faster chili that will be ready in 3 hours. Or you cook on low for 6 hours. Set the dial, enjoy your day and come home to a healthy meal.
Nutrition Facts : Calories 218 calorie, Fat 3.5 grams, SaturatedFat 0.5 grams, Cholesterol 39 milligrams, Sodium 302 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 26 grams, Sugar 6 grams
LAURA'S QUICK SLOW COOKER TURKEY CHILI
This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream.
Provided by LauraKKH
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- Cover, and cook 8 hours on Low or 4 hours on High.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 32.8 g, Cholesterol 41.8 mg, Fat 7.6 g, Fiber 11.3 g, Protein 21.2 g, SaturatedFat 1.6 g, Sodium 547.2 mg, Sugar 0.6 g
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HEALTHY SLOW COOKER TURKEY AND WHITE BEAN CHILI.
From halfbakedharvest.com
4.3/5 Total Time 6 hrs 15 minsEstimated Reading Time 6 minsCalories 849 per serving
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.2. Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired. 3. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
- 1. Set the instant pot to sauté. Add the olive oil and onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Turn the instant pot off.2. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on soup/chili for 25 minutes.3. Once done cooking, use the quick release and release the steam. Stir in the beans. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
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