Slow Cooker Turkey Taco Chili at home
- Yield 8
- Prep 15 minutes
- Total 15 minutes
Slow Cooker Turkey Taco Chili at home is a dinner recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.
Method
Warm oil in a large saute pan over medium-a hot burner. Tip in the ground turkey and saute until completely browned, about 6-8 minutes, using a spoon to stir and break up the meet as it cooks. Tip off the cooked turkey of any excess liquid, then move the turkey to the pot of a slow cooker.
Tip in all of the remaining ingredients (minus the toppings), and stir to combine. Leave on low for 6-8 hours, or on high for 3-4 hours, until the soup is cooked through.
Plate warm, garnished with skippable toppings if desired.
