Chili is just such a cozy, comforting, fall food. For some reason, I feel like hibernation season has officially kicked off once I’ve made a weekend Chili in the Fall! It brings back childhood memories of my Dad watching football on Sunday and my mom making Chili in the slow-cooker. Last weekend Anthony and I had a super quiet weekend and I whipped up a new version of my turkey chilli and it did NOT disappoint.
Typically I make this recipe in a slow cooker, but because I didn’t start dinner until 6pm – I made it in a pot and honestly it tasted just as delicious! So, this is great recipe for preparing ahead in the slow cooker or making about an hour before you want to serve it. Both taste great!The flavours really came together in the pot recipe more than I anticipated. There’s a slight difference in the recipes based on how you decide to prepare this meal. This recipe is for the pot version, but in the notes below I let you know how to adapt it to make it in the slow cooker.
- 1 pound extra lean ground turkey (You can use beef or chicken if you prefer!)
- 1-2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 1 (19 oz) can of dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
For Toppings: (Optional)
- Tortilla chips
- Greek Yogurt or Sour Cream
- Place oil in a large pot and place over medium high heat.
- Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink.
- Add in chili powder, cumin, oregano, cayenne pepper and salt; stir until combined.
- Add in tomatoes, chicken broth, kidney beans and corn.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.
- Taste and adjust seasonings and salt as necessary.
- Garnish with anything you’d like!
To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. Cook for 7 hours on low or 3 on high.
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