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- 1 pound ground turkey (or beef) - 1 large onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 (14.5 oz) cans diced tomatoes - 1 (15 oz) can kidney beans, drained and rinsed - 1 (15 oz) can black beans, drained and rinsed - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 cup corn (frozen or canned) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro (for garnish) - Sour cream or Greek yogurt (optional, for serving) - Shredded cheese (optional, for serving) You can swap ground turkey for ground beef, if you prefer. For a lighter option, try using ground chicken. If you want a vegetarian dish, use lentils or mushrooms instead of meat. You can also replace diced tomatoes with crushed tomatoes for a smoother chili. No corn? You can use peas or simply leave it out. This recipe can easily fit many diets. It’s gluten-free if you use gluten-free beans. For a vegetarian version, skip the meat and use more beans or lentils. You can also make it vegan by leaving out sour cream and cheese. Always check labels on canned goods to ensure they're gluten-free or vegan. {{ingredient_image_1}} Start by gathering all your ingredients. This makes cooking smooth and easy. You need: - 1 pound ground turkey (or beef) - 1 large onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 2 (14.5 oz) cans diced tomatoes - 1 (15 oz) can kidney beans, drained and rinsed - 1 (15 oz) can black beans, drained and rinsed - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 cup corn (frozen or canned) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro (for garnish) - Sour cream or Greek yogurt (optional, for serving) - Shredded cheese (optional, for serving) Next, heat olive oil in a skillet over medium heat. Once it's hot, add the ground turkey. Cook it until it turns brown, breaking it apart with a spatula. If there is extra fat, drain it out. Now, add the diced onions, minced garlic, and both bell peppers to the skillet. Cook this mixture for about 5 minutes. You want the vegetables to soften and blend well. After prepping, it's time to use the slow cooker. Transfer the meat and vegetable mix to the slow cooker. Then, add these ingredients to the pot: - Diced tomatoes (with juice) - Kidney beans - Black beans - Corn - Chili powder - Cumin - Smoked paprika - Cayenne pepper - Salt and pepper Stir everything well to combine. Cover the slow cooker. You can cook on low for 6-8 hours or on high for 3-4 hours. The chili is ready when it thickens and the flavors blend well. Once the cooking time is up, taste your chili. Adjust the seasoning as needed. You can add more salt, pepper, or cayenne for heat. Serve the chili hot. Add fresh cilantro on top for flavor and color. You can also serve with sour cream and shredded cheese. This makes each bowl creamy and rich. Enjoy your bold and flavorful slow cooker chili! To get bold flavor in your chili, focus on the spices. Use fresh chili powder and cumin for great taste. I love adding a pinch of smoked paprika. It gives a nice depth. Adjust cayenne pepper based on how spicy you want it. Always taste your chili before serving. This helps you tweak the seasoning as needed. Fresh cilantro on top adds a pop of freshness. Cooking time is key for the best chili. If you cook on low, aim for 6 to 8 hours. This allows flavors to blend well. If you're short on time, cook on high for 3 to 4 hours. Just know that the longer you cook, the better the taste! If you notice it’s too thick, add a splash of water or broth. One common mistake is not browning the meat first. This adds flavor that you don't want to miss. Another mistake is skipping the spices. They are vital for a great chili. Also, don't rush the cooking process. Good chili takes time to develop its flavor. Lastly, always drain your beans. This helps prevent a watery chili. Pro Tips Brown the Meat: Ensure you brown the turkey or beef well before adding to the slow cooker for enhanced flavor. Adjust Spice Levels: Taste the chili before serving and adjust cayenne pepper or chili powder to suit your heat preference. Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs whenever possible. Make It Ahead: This chili tastes even better the next day, making it a great meal prep option! {{image_2}} You can change the heat in your chili easily. Start with cayenne pepper. If you want more heat, add more cayenne. If you like milder chili, use less. You might also try jalapeños. Chop them and add them to the pot. For an even bolder kick, use chili flakes or a dash of hot sauce. Beans add texture and flavor. While kidney and black beans work well, you can mix it up. Try pinto beans for a creamier taste. White beans are another great choice. They add a subtle flavor. You can also skip the beans for a meatier chili. This will change the texture, but it can still be delicious. If you want a lighter chili, ground turkey is perfect. But there are other options too. Try ground chicken or even plant-based meat. Lentils are a tasty choice for a vegetarian option. They cook down nicely and absorb flavors well. You can also use chopped mushrooms for a hearty texture. These swaps will still give you that bold flavor you want. To keep your chili fresh, let it cool first. Store leftovers in an airtight container. Place the container in the fridge. Your chili will last for up to 4 days. Label the container with the date. This helps track how long it’s been stored. When it’s time to eat, you want to warm your chili without losing its great taste. The best way is to use a pot on the stove. Pour the chili in and heat over medium-low. Stir it often to avoid burning. If it’s too thick, add a little water or broth. You can also use a microwave. Heat in a microwave-safe bowl. Cover it to keep moisture in, and heat in short bursts, stirring in between. Freezing chili is a smart choice for later meals. First, let the chili cool completely. Then, use freezer-safe bags or containers. If using bags, remove as much air as possible before sealing. Label the bags with the date. For thawing, simply move the chili to the fridge overnight. If you’re in a hurry, place the bag in cold water for a faster thaw. Reheat as mentioned above once thawed. Enjoy your bold flavors anytime! Chili lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Yes, you can cook chili overnight. Set your slow cooker on low for 8 to 10 hours. This way, your chili will be ready for breakfast, or whenever you wake up. Just check the consistency in the morning. You can add a bit of broth if it gets too thick. Chili pairs well with many sides. Here are a few great options: - Cornbread: It adds a sweet touch. - Rice: White or brown rice works well. - Tortilla chips: For a crunchy texture. - Avocado: Fresh slices add creaminess. - Sour cream or Greek yogurt: For a cool contrast. - Shredded cheese: Sprinkle on top for extra flavor. Feel free to mix and match these sides to create your perfect meal! This post covered all you need for a great chili. We explored key ingredients, tasty substitutions, and dietary choices. You learned the step-by-step cooking process and how to adjust flavors for the best taste. I shared tips to avoid mistakes and variations for added spice or meat alternatives. Storing leftovers and reheating methods will keep your chili fresh. Remember, with the right ingredients and care, you can make a chili everyone will love. Enjoy your cooking and savor every bite!

Chili Bliss in a Slow Cooker

A hearty and flavorful chili made with ground turkey and a variety of beans, perfect for slow cooking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey (or beef)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 cans diced tomatoes (14.5 oz each)
  • 1 can kidney beans (15 oz), drained and rinsed
  • 1 can black beans (15 oz), drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper (adjust to taste)
  • 1 cup corn (frozen or canned)
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh cilantro
  • optional sour cream or Greek yogurt
  • optional shredded cheese

Instructions
 

  • In a skillet over medium heat, add olive oil. Once hot, add the ground turkey (or beef) and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  • Add diced onions, minced garlic, red, and green bell peppers to the skillet. Cook for about 5 minutes, or until the vegetables soften.
  • Transfer the meat and vegetable mixture to the slow cooker.
  • Add the diced tomatoes (with their juice), kidney beans, black beans, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the slow cooker. Stir well to combine all ingredients.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili thickens and flavors meld together.
  • Taste the chili and adjust seasoning as desired before serving.
  • Serve hot, garnished with fresh cilantro, and accompanied by sour cream and shredded cheese if desired.

Notes

Adjust cayenne pepper to taste for desired spiciness.
Keyword beans, chili, slow cooker, turkey