Slow Cooker Turkey Veggie Chili
Slow Cooker Turkey Veggie Chili
Soups and Breads
Ingredients
- 3 tablespoons Fustini's Chipotle olive oil
- 1 lb. ground turkey
- 3 garlic cloves, peeled and minced
- 1 medium yellow onion, peeled and minced
- 1 red bell pepper, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 tablespoon ground cumin
- 2 teaspoons chili powder 1 teaspoon salt
- 3 tablespoons Fustini's Espresso Bean balsamic
- 1 15oz can corn kernels
- 1 15oz can black beans, drained and rinsed
- 1 15oz can tomato sauce
- 1 14.5oz can diced tomatoes
- 1/4 cup tomato paste
- 2 cups chicken or vegetable broth
- Toppings: avocado, red onions, cheddar cheese, sour cream and scallions
Directions
- Preheat the slow cooker setting to sauté, and add olive oil. Once hot, add ground turkey and sear until brown. Add garlic, onion, bell peppers, cumin, chili powder, and salt, and sauté, until tender and fragrant, about 2-3 minutes. Add balsamic, corn, black beans, tomato sauce, diced tomatoes, tomato paste, and broth, and stir to combine. NOTE: If your slow cooker does not have a sauté, setting, prepare the above in a large skillet and transfer to your slow cooker.
- Change settings to slow cook, cover, and continue to cook for 2 hours. To serve, divide chili between bowls and top with your favorite toppings.
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