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Crockpot Chili with Turkey
This Crockpot Chili with Turkey is loaded with lean protein and high fiber beans. It's healthy and still completely delicious and easy to make.
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 15 minutes minutes
Servings 12
Calories 270kcal
Author Foodtastic Mom
- 2 tbsp unsalted butter
- 1/2 large onion finely chopped
- 2 lbs 99% fat free ground turkey
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/2 tsp ancho chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1 28 oz can crushed tomatoes
- 1 15 oz can petite cut diced tomatoes not drained
- 2 15 oz cans light red kidney beans drained
Over medium heat in a large, non-stick skillet, add the butter to melt.
Add the chopped onion and cook for a few minutes to soften.
Add the ground turkey and cook, breaking the meat up with a meat chopper or spatula.
Stir in all the seasonings and spices (sugar through oregano). Continue to cook until the turkey is cooked through.
Transfer the mixture of cooked turkey, onion and seasoning to an 8-quart Crockpot. Stir in the crushed tomatoes and diced tomatoes.
Cover and cook on LOW heat for 6 to 8 hours.
During the final hour of cooking time, stir in the drained kidney beans.
Turn the Crockpot to WARM. Serve the chili with a variety of toppings.
Calories: 270kcal