Slow Cooker Turkey Taco Chili
Ingredients
The chili
-
1
Tablespoon
olive oil
-
2
pounds
lean ground turkey
-
1
medium
red or yellow onion, peeled and diced
-
4
cloves
garlic, minced
-
2
15 ounce cans
tomato sauce
-
2
14 ounce cans
diced tomatoes
-
1
15 ounce can
black beans, rinsed and drained
-
1
15 ounce can
dark red kidney beans, rinsed and drained
-
1
15 ounce can
light red kidney beans, rinsed and drained
-
1
15 ounce can
whole kernel corn, drained
-
1
4 ounce can
Old El Paso™ Chopped Green Chiles
-
1
cup
beer or chicken broth
-
1
packet (¼ cup)
Old El Paso™ Taco Seasoning
-
1
Tablespoon
chili powder
-
1
teaspoon
ground cumin
-
1
teaspoon
salt
-
1
teaspoon
sugar
-
½
teaspoon
black pepper
Optional toppings
-
to taste
shredded cheddar cheese
-
to taste
crushed tortilla chips or strips
-
to taste
thinly-sliced green onions
-
to taste
sour cream
-
to taste
salsa
Instructions
- Heat olive oil in a large sauté pan over medium-high heat and brown the ground turkey for 6-8 minutes.
- Drain excess liquid from the cooked turkey and transfer it to a slow cooker.
- Add all remaining ingredients (except toppings) to the slow cooker and stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours until cooked through.
- Serve warm, garnished with optional toppings if desired.
Nutrition Facts (estimated)
Servings
8-10
Calories
300
Total fat
10g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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