Slow Cooker Turkey Chickpea Chili
from kristineskitchenblog.comThis slow cooker turkey chickpea chili is one of our favorite make-ahead dinner recipes! It's hearty and wholesome, made with ground turkey, chickpeas and chili spices. With just enough spice to keep both kids and adults happy, this turkey chili is delicious served with cornbread.
Servings: 6 servings
Calories: 316kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 pound ground turkey
- 3 cloves garlic minced
- 3 tablespoon tomato paste
- 1 ½ cups low sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 28 ounce can petite diced tomatoes undrained
- 2 (15 ounces each) cans chickpeas, rinsed and drained
- Optional toppings: sliced green onions, chopped red onion, crumbled tortilla chips, avocado, plain Greek yogurt or sour cream
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and ground turkey and cook, breaking up the turkey, until meat is browned. Add garlic and tomato paste and cook, stirring, for 1 minute. Pour in the chicken broth, stir and scrape up any bits stuck to the bottom of the pan. Transfer the contents of the skillet to the slow cooker.1 tablespoon olive oil, 1 medium yellow onion, 1 pound ground turkey, 3 cloves garlic, 3 tablespoon tomato paste, 1 ½ cups low sodium chicken broth
- To the slow cooker, add the chili powder, cumin, dried oregano, onion powder, salt, pepper, bell peppers, diced tomatoes and chickpeas. Stir to combine.1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 red bell pepper, 1 yellow bell pepper, 28 ounce can petite diced tomatoes, 2 (15 ounces each) cans chickpeas, rinsed and drained
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Serve with toppings as desired and enjoy!
Notes
- Storing Leftovers: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
- More meat, less beans: Use 2 pounds of ground turkey and 1 can of chickpeas.
- Other beans: To make this recipe more of a classic Turkey Chili, swap the chickpeas for pinto beans, black beans and/or kidney beans.
- You can swap the ground turkey in this recipe for ground beef, or try my Slow Cooker Chili if you’re looking for a more traditional crockpot chili recipe.
- More veggies: Try adding diced carrots, sweet potato, butternut squash or celery. If you want to add canned or frozen corn, stir it in during the last hour of cook time.
Nutrition
Calories: 316kcal | Carbohydrates: 37g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 907mg | Potassium: 1108mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1518IU | Vitamin C: 78mg | Calcium: 130mg | Iron: 5mg
