Description
This hearty slow cooker turkey chili combines lean ground turkey with a variety of beans, spices, and chilies for a flavorful meal.
Ingredients
Scale
- 1 1/2 lbs. lean ground turkey
- 3 tsp. olive oil
- 1 medium onion, chopped small
- 2 tsp. ground Ancho chile
- 1 T ground cumin
- 1 tsp. dried Mexican oregano
- 1 can (15 oz.) pinto beans, rinsed with cold water and drained
- 1 large red bell pepper, seeds removed and chopped small
- 1 can (15 oz.) Hatch Green Chile Enchilada Sauce
- 1 can (4 oz.) diced green chiles
- 2 cups chicken broth
- grated mozzarella or 4 Cheese Mexican Blend, for serving
- Green Tabasco Sauce or other hot sauce of your choice, for serving
Instructions
- Heat 2 tsp. oil in a large non-stick frying pan and cook the ground turkey until it is well-browned, breaking apart with the turner as it cooks. (Browning adds a lot of flavor, so don’t rush this step.)
- Add browned turkey to the slow cooker.
- Then add another teaspoon of oil to pan and cook the chopped onions until they are well softened, about 5 minutes.
- Add the ground Ancho chiles, ground cumin, and Mexican oregano and cook about 1 minute more.
- Add the onion-spices mixture to the slow cooker.
- While the turkey is browning, drain the pinto beans into a colander and rinse well with cold water until no more foam appears; then let beans drain.
- Dice the red bell pepper into smallish pieces.
- When browned turkey and onion mixture is in the slow cooker, add the pinto beans, chopped red bell pepper, green chile enchilada sauce, and diced green chiles with juice.
- Add the chicken stock to the pan you cooked the turkey and onions in, and scrape off any browned bits, then add that to the slow cooker.
- Cook on high about 3-4 hours, or until the soup is fragrant and bell peppers are softened. (You can also cook for 6-8 hours on low if you prefer.)
- Serve hot, with grated cheese and Green Tabasco Sauce if desired.
Notes
- Ground Ancho chile may be found in the spice aisle, or you can use other chili powders as a substitute.
- Dried Mexican oregano adds an authentic flavor but can be substituted with regular oregano if necessary.
- Use low-sodium chicken broth for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg