Ingredients
Scale
- 4 tbsp olive oil
- 2 lbs ground turkey
- 3 cups finely chopped onion
- 1 jalapeño finely chopped
- 2 tbsp garlic minced
- 1 6 oz can tomato paste
- ¾ cup chili powder
- 3 tsp kosher salt divided
- ½ tsp black pepper
- 3 cups water
- 2 15 oz cans black beans rinsed and drained
- 2 15 oz cans kidney beans rinsed and drained
- 1 28 oz can diced tomatoes undrained
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up until no longer pink and lightly browned, about 5 to 7 minutes.
- Stir in onion, jalapeño, garlic, chili powder, 1 tsp of the salt, and black pepper. Cook until onions are softened, about 5 minutes.
- Add tomato paste and cook, stirring frequently, until it darkens slightly and begins sticking to the pan, about 2 to 3 minutes.
- Transfer the mixture to a 5 to 6 quart slow cooker. Stir in water, black beans, kidney beans, diced tomatoes with their juices, and the remaining 2 tsp salt.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
- Stir well before serving. For thicker chili, remove the lid during the last 30 minutes of cooking or cook uncovered on High until reduced to your liking.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra spice, add more jalapeño or some diced green chilies.
This chili can be made ahead and stored in the refrigerator for up to 3 days.
Feel free to customize beans or add vegetables like bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 405 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg