Ground turkey and canned kidney beans combine in this easy slow-cooker turkey chili. A tomato base, plus cumin and garlic powder, supplies plenty of flavor, while jalapeño and chili powder bring on the heat.
Ingredients:
1 pound ground turkey
1 small yellow onion, chopped
3 cloves garlic, minced
1 small jalapeño pepper, seeded and finely chopped
1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, drained
1 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground pepper
diced avocado, shredded cheddar cheese and sliced red onion for serving
Directions:
Add turkey, onion, garlic and jalapeño to a large nonstick skillet. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. Transfer to a 6-quart slow cooker.
Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Cover and cook on Low until the flavors meld, about 4 hours. Serve topped with avocado, cheese and red onion, if desired.
