My slow cooker game has been strong this winter.
Normally this time of year, I pull out the slow cooker a few times a month, but I was on a streak recently where I cooked in it at least once a week. There were even a few weeks where it was just constantly on my counter, not because I was too lazy to put it away, but because I was cooking from it every other day.
This year, I branched out from the handful of slow cooker recipes that were in rotation at our house and found some new favorites. I’ve cooked soups galore, enchiladas, tons of chicken recipes, posole, apple butter for canning and even dessert.
Because really, what is there NOT to like about using the slower cooker???? There is little cleanup, your house smells AMAZING while your dish is cooking away, you’re not standing at the stove forever and slow cooker leftovers taste even better the next day (and the day after).
Normally I’m a fan of the “chop and dump” slow cooker recipe. I’ve even more a fan of the “open the can and dump” recipe. I surprised even myself with this recipe because it’s not either of those. This one does take some work up front (about 20 minutes) but it’s so worth it in the end. I love ground turkey in my chili, but you can definitely go with beef or chicken if you like those better since I know some folks are super particular about their chili. Any way you choose to make it, you won’t regret the time it takes on the stove to make this chili super tasty!
Slow Cooker Turkey Chili
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
5 garlic cloves, chopped
2 tablespoons tomato paste
1 1/4 pounds ground turkey (if your store only sells them in 1 pound containers, that works just fine – I just like mine extra meaty!)
1 12 ounce bottle of beer (I use a pale ale)
1 28 ounce can diced tomatoes
1 15 ounce can kidney beans, drained
1 15 ounce can black beans, drained
1/2 teaspoon cayenne
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon cumin
2 1/2 teaspoons chili powder
- In a large pan, heat oil over medium heat. Add the onion and garlic and cook until soft, approximately 3-5 minutes.
- Once onions are soft, add the tomato paste and cook, stirring occasionally for another 2 minutes (the tomato paste will get a little darker).
- Add turkey, breaking up with a wooden spoon, and cook until the turkey is no longer pink – approximately 8-10 minutes.
- Pour this mix into your slow cooker and add the beer, tomatoes, beans, cayenne, oregano, salt, pepper, cumin and chili powder and mix until fully combined.
- Cook on low for six hours.
- Taste and adjust with salt and pepper, as needed.
- Top with your choice of garnishes! I love sour cream and cheese, but cilantro, green onions and tortilla chips are other yummy options.
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