Slow-Cooker Turkey Chili

  Chicken & Turkey

I love this recipe. Surprise ingredients like coffee and wine give it a rich, deep flavor that we balance by topping if off with avocado and green onion. Make a big batch and freeze any leftovers!

Slow-Cooker Turkey Chili

Average Rating: 4

TOTAL TIME: Prep: 30 min. Cook: 7-1/4 hours
YIELD: 8 servings (2-3/4 quarts).

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 pounds ground turkey
  • 1 medium onion, chopped
  • 2 tablespoons ground ancho chili pepper
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons paprika
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 garlic clove, minced
  • 1 cup brewed coffee
  • 3/4 cup dry red wine or chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • Sliced avocado and chopped green onions

Instructions

  • 1. In a large skillet, heat oil over medium heat. Add turkey and onion; cook until meat is no longer pink, breaking up turkey into crumbles, 8-10 minutes.
  • 2. Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chiles and garlic; stir in coffee and wine.
  • 3. Cook, covered, on low 7-9 hours. Stir in beans; cook until heated through, 15-20 minutes longer. Top servings with avocado and green onions.
    Freeze option:
    Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

Nutrition Facts

1-1/3 cups (calculated without avocado): 360 calories, 17g fat (4g saturated fat), 58mg cholesterol, 1033mg sodium, 29g carbohydrate (6g sugars, 7g fiber), 21g protein.

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