Spicy Slow Cooker Southwestern Turkey Chili

This recipe is on our regular meal rotation. Whether we want to warm up on a crisp fall day, after building snowmen in winter, or after a chilly evening walk on a cool Spring day, this really hits the spot. Even in Summer, the recipe is great because you can let your crockpot do the cooking without once turning the oven on (and heating the house).

I used to experiment often with my chili, but after finding an amazing recipe and tweaking it a bit, this is the only way I make it anymore. The seasonings are what make it special, and it’s worth every minute of prep-work you put into it.

Southwestern Turkey Chili

 

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The most delicious turkey chili ever. A crockpot recipe.

Author: Heather @ GirlGoneMom.com

Serves: 8

Ingredients

• 2 tablespoons olive oil
• 1 lb. ground turkey
• 2 onions, chopped
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon each of salt and pepper
• 3 teaspoons chopped jalepeno peppers (optional)
• 1 28-ounce can chopped tomatoes
• 2 cups chicken broth
• 1 can chickpeas or kidney beans, rinsed and drained
• 1½ cups cheddar cheese (optional)
• 1 can (4½ ounce) diced mild green chilies

Instructions

1. Heat a tablespoon of olive oil over medium heat, and brown ground turkey. After draining, add meat to crockpot.
2. Heat the other tablespoon of olive oil and sauté chopped onions until softened.
3. Add garlic, cumin, oregano, salt and pepper, and jalapeno peppers, stirring for one minute.
4. Stir in tomatoes and broth an boil until the mixture is reduced by one third.
5. Add the chickpeas to the meat in the slow cooker before adding the tomato mixture on top.
6. Stir well, and cook on low for 5½ hours. Stir in cheese and green chillies and set cooker on high for the last 30 minutes.
7. Serve with cold sour cream and a flour tortilla.

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