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best turkey chili recipe slow cooker
- Total Time: 380 minutes
- Yield: 8 servings 1x
- Diet: High Protein
Description
This slow cooker turkey chili recipe provides a hearty, high-protein meal for busy weeknights, featuring a rich flavor profile enhanced by smoky Gouda ribbons. It fills the house with a comforting aroma of spices and requires minimal active cooking time.
Ingredients
- 900 g lean ground turkey, 93/7 blend recommended
- 1 large yellow onion, finely chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (794 g) crushed tomatoes, undrained
- 1 can (425 g) diced tomatoes, undrained
- 1 can (425 g) kidney beans, drained and rinsed
- 1 can (425 g) pinto beans, drained and rinsed
- 1 cup vegetable broth, low-sodium
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1.5 tsp smoked paprika, divided
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper, optional
- 1 tsp sea salt, or to taste
- 0.5 tsp black pepper, or to taste
- 115 g smoked Gouda cheese, shredded
- 60 g cream cheese, softened
- 0.25 cup vegetable broth, for cheese ribbon
- 0.25 cup fresh cilantro, chopped, for garnish
Instructions
- Brown Ground Turkey: In a large skillet over medium-high heat, cook the ground turkey for 8-10 minutes, breaking it up until no pink remains. Drain excess fat and transfer to a 6-quart slow cooker.
- Sauté Vegetables: Using the same skillet, cook the chopped onion and diced red bell pepper over medium heat for 5-7 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Transfer to the slow cooker.
- Add Ingredients to Slow Cooker: Add crushed tomatoes, diced tomatoes, drained beans, 1 cup vegetable broth, chili powder, cumin, 1 tsp smoked paprika, oregano, cayenne pepper (if using), sea salt, and black pepper to the slow cooker. Stir thoroughly to combine.
- Slow Cook Chili: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until flavors have melded and consistency is thick. Stir occasionally if possible.
- Prepare Gouda Ribbons: About 15 minutes before serving, combine shredded smoked Gouda cheese, softened cream cheese, and 0.25 cup vegetable broth in a small saucepan over low heat. Stir continuously until cheeses are fully melted and mixture is smooth and creamy.
- Serve and Garnish: Ladle the hot chili into bowls. Spoon generous dollops of the warm Gouda mixture over the surface, gently swirling to create ribbons. Garnish with remaining smoked paprika and fresh cilantro.
Notes
Rinsing canned beans removes excess sodium and starch. Ensure cream cheese is at room temperature before preparing the ribbons to prevent clumping. If the cheese mixture separates during melting, remove from heat and whisk vigorously while adding a splash of milk or broth to re-emulsify.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 410 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 70 mg