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Cozy Slow Cooker Turkey Three-Bean Chili: Easy Weeknight Dinner

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This hearty and rich chili is made with lean ground turkey, three kinds of beans, and a perfectly balanced spice blend. It’s an easy, set-it-and-forget-it slow cooker meal that fills your house with a deep, savory aroma and is perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450 g) ground turkey (93% lean)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz / 411 g) diced tomatoes (fire-roasted preferred), undrained
  • 1 can (14.5 oz / 411 g) crushed tomatoes
  • 1 can (15 oz / 425 g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 can (15 oz / 425 g) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup (240 ml) low-sodium chicken broth
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, chopped cilantro, sliced jalapeños, diced avocado, crushed tortilla chips

Instructions

  1. Brown the turkey: Place a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and no longer pink (6-8 minutes). Do not drain the fat.
  2. Sauté the aromatics: Push the turkey to one side of the skillet. Add the diced onion to the empty space and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  3. Bloom the spices: Sprinkle the chili powder, smoked paprika, cumin, and dried oregano over the turkey and onion mixture. Stir well and cook for 1 minute.
  4. Transfer to slow cooker: Scrape the turkey and onion mixture into a 5-6 quart slow cooker. Deglaze the pan with a splash of chicken broth and pour that in too.
  5. Add remaining ingredients: Add the diced tomatoes (undrained), crushed tomatoes, drained and rinsed kidney beans, black beans, pinto beans, and remaining chicken broth. Stir until well combined.
  6. Season and stir: Add about 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir again.
  7. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  8. Taste and adjust: About 30 minutes before serving, taste the chili and adjust seasoning as needed. Add more salt, pepper, or chili powder if desired.
  9. Serve: Ladle into bowls and top with your favorite toppings. Serve hot.

Notes

For a thicker chili, remove the lid and cook on HIGH for an additional 20-30 minutes. For a thinner chili, stir in extra broth or water. Chili tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: slow cooker chili, turkey chili, three-bean chili, easy weeknight dinner, healthy chili, gluten-free chili

Find it online: https://ovenmila.com/cozy-slow-cooker-turkey-three-bean-chili-easy-weeknight-dinner/