Description
This crockpot turkey chili is the perfect balance of smoky warm spices, pinto beans, kidney beans, Rotel tomatoes, and chipotle peppers.
Ingredients
Scale
- 20 ounces ground turkey
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried marjoram
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 (15-ounce) can fire-roasted tomatoes
- 1 (10-ounce) can Rotel fire-roasted tomatoes with green chiles
- 1 (16-ounce) can Pinto beans, drained and rinsed
- 1 (16-ounce) can dark red kidney beans, drained and rinsed
- 2 tablespoons brown sugar
- 1–2 chopped chipotle peppers
- 1–2 tablespoons adobo sauce
Instructions
- Brown the ground turkey in a large skillet over medium heat.
- About halfway through the browning process, add the onion and cook until the turkey is browned and the onion is soft.
- Reduce the heat to low and add the garlic, chili powder, ground cumin, dried marjoram, smoked paprika, salt, onion powder, and black pepper. Cook while stirring for 1 minute.
- Transfer the mixture to a crockpot. Add the beef broth, tomato paste, fire-roasted diced tomatoes, Rotel tomatoes, pinto beans, kidney beans, brown sugar, chipotle pepper, and adobo sauce.
- Cook on high for 4 hours or low for 6 hours.
Notes
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 163
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg