Winter is slipping away and I haven’t made chili yet? How is that possible? Chili is one of my favorite hearty winter staples. However, after a winter indulging in decadent treats I’m looking for meals that are a little easier on the waistline, yet still packing tons of flavor. Did someone say turkey?
Substituting turkey in your chili recipe is not only a great way to shave calories off this meal, ground turkey will drink up the flavor of the sauce and spices it is swimming in! Healthy, flavorful, and versatile, what’s not to love?
I surprised my wife with this bubbling pot of Rich & Smoky Slow Cooker Turkey Chili simmering on the counter when she arrived home from work yesterday! Next to lasagna, chili is her favorite family meal. I think we both could eat chili for every meal of the day if you let us. Mmm… chili for breakfast! OK, maybe not EVERY meal.
This slow cooker turkey chili is fantastic because you simply need to add the ingredients to the slow cooker, no additional cooking required! Your family will love the deep flavor of smoked paprika infused throughout each bite, as well as just a hint of sweetness from brown sugar. The flavor continues to intensify as the seasonings to meld, so expect the next day leftovers to be even better!
This recipe fits perfectly in a 6-quart slow cooker or fills a 5-quart slow cooker to the brim. If you only have a smaller slow cooker you can cut this recipe in half.
This Rich & Smoky Slow Cooker Turkey Chili is as flavorful as it is easy to prepare! Simply add the ingredients to your slow cooker and enjoy the aroma wafting around your house until dinner time!
- 2 lbs ground turkey
- 2, 15 oz cans chili beans
- 2, 28 oz can Diced Tomatoes
- 1, 15 oz can Tomato Sauce
- 2 Medium Red Onions
- 2 Poblano Peppers, chopped
- 4 cloves Garlic, minced
- 1 tbsp Worcestershire
- 2 cups Chicken Stock, unsalted
- 1 tbsp Brown Sugar
- 1 tsp Liquid smoke
- 1/4 cup flour
- Cheddar cheese and sour cream for serving
- 1 1/2 tbsp kosher salt
- 4 1/2 tsp Cumin
- 1 ½ tsp smoked Paprika
- 2 tsp Oregano
- 2 tsp Ancho powder
- 1 1/2 tsp onion powder
- 1 tsp Cayenne Pepper
- 1 tsp Garlic
Add all ingredients to the slow cooker, minus the flour. Cook on high for 4 hours or longer (minimum of 2 hours). This can sit all day and simmer if you would like.
In final hour add flour to a small dish and ladle liquid from the slow cooker into the flour and stir to incorporate. Once it is free of lumps add it to the slow cooker. This will thicken the chili.
Serve in bowls topped with cheddar cheese and sour cream.
If you want thicker chili, mash some of the beans and stir. If it gets too thick, add water a few splashes at a time to thin out.
If pressed for time, you can add the flour in the beginning, but I find you have the most control over the consistency by adding at the end.
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