Slow cooker turkey vegetable chili is a hearty, comforting meal made with ground turkey and plenty of nutritious vegetables. The perfect dinner for a cold fall day and easy to reheat all week for meal prep! Serves four hearty portions, or six average portions (ideal served with a side dish or toppings).
Prep Time15 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs15 minutesmins
Servings: 6servings
Calories: 291kcal
Ingredients
1tablespoonolive oil
16ouncesground turkey
1largeonion, diced
1bell pepper, diced
1mediumzucchini, diced
28ouncescanned diced tomatoes with juices
15ouncescanned kidney beans, drained and rinsed
15ouncescanned corn kernels, drain
2tablespoonstomato paste
2clovesgarlic, minced
1tablespoonchili powder
2teaspoonscumin
1teaspoonpaprika
½teaspoonsalt
½teaspoonred pepper flakes
¼teaspooncayenne pepper
Instructions
In a sauté pan over medium heat, add olive oil and crumble ground turkey into pan, cooking until browned.
Add cooked ground turkey to a 3 quart slow cooker along with the rest of your ingredients. Stir to combine.
Cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir sparingly (once or twice is enough).
Optionally, top with sour cream, cheddar cheese, chopped red onions, chives, or crumbled bacon. Serve warm.
Chili makes four hearty servings on its own, or six average servings with toppings and/or a side dish. Serve chili with cornbread, breadsticks, garlic bread, a side salad, or a baked potato.
Leftover chili keeps for 3-4 days in a tightly sealed container in the refrigerator.
Chili can be frozen in a tightly sealed, freezer-safe container for up to 4 months.
Zucchini will cook down entirely in the chili. To keep zucchini intact, add in the last 2 hours of cooking on low, or in the last 1 hour on high.