I am a chili snob.
There, I said it. I lovelovelove the simplicity of throwing ingredients into a slow cooker and not having to worry about it until dinnertime, but over time I’ve learned the tricks of the trade when it comes to the chili game. Vegetarian chili is good, but nothing quite hits the spot like adding in some ground meat (our house prefers turkey). But don’t forget the beans! I’m a big believer that the variety of beans adds to the heartiness of the final product.
Unfortunately, finding a recipe that fits both my bean and meat criteria has been a challenge—so with a bit of trial and error I’ve created a new staple in this household! Meet our new go-to chili recipe 🙂
Turkey & Three Bean Chili
- 1.25 lbs. ground turkey
- 1 yellow onion, diced
- 1 bell pepper (any color)
- 2-15 oz. cans tomato sauce
- 1- 15 oz. can black beans, rinsed and drained
- 2- 15 oz. can kidney beans, rinsed and drained
- 1- 15 oz. can pinto beans, rinsed and drained
- 1- 15 oz. can diced tomatoes
- 2 Tbsp. chili powder
- 2 tsp. garlic powder
- 1 tsp. cumin
- 1/2 tsp. salt
1. Prepare crockpot by spraying with cooking spray.
2. Heat a large skillet over medium heat and add the diced onion. Cook for 1-2 minutes, or until onions are translucent. Add the ground turkey to the skillet and cook until browned. Break up the ground turkey as it cooks.
3. Add the turkey and onion mixture to the crockpot, along with the remaining ingredients. Stir to combine.
4. Cover and cook on high for 3-4 hours or low for 6-7 hours.
5. Top with your favorite additions and enjoy!