Ingredients

The following ingredients have 9 Servings
  • 1 pound ground turkey or ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth or beef broth
  • 1 medium green pepper, diced
  • 1 (14 oz) crushed tomatoes
  • 1 (14.5 oz) fire roasted salsa style diced tomatoes
  • 1 (16 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/4 cup rinsed uncooked quinoa (optional)
  • 1 (16 oz) can corn, drained
  • 1 (6 oz) can tomato paste
  • 1 1/2 tsp to 1 Tbsp of chili powder (I don’t love a lot of chili powder so I only put in 1 1/2 tsp)
  • 1 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • Toppings: diced green onions, grated cheddar, sour cream and corn chips

Instruction

  • Heat a large pan on the stove over medium high heat. Add in the ground turkey and break it up with a wooden spoon. Brown it for a couple minutes and then add in the onions and garlic and saute until the onions are translucent. About 5 minutes. (If you’re using ground beef you may have to drain off grease). Add to the slow cooker.
  • Add in the broth, green pepper, crushed tomatoes, fire roasted tomatoes, kidney beans, black beans, quinoa, corn, tomato paste, chili powder, cumin, salt, pepper and garlic powder to the slow cooker.
  • Cover and cook on low for 6-8 hours.
  • Stir the chili and then season to taste. You may want to add in more chili powder, cumin, salt and pepper.
  • Ladle into bowls and serve topped with desired toppings. This chili tastes better as leftovers than it does the day of! Store leftovers in an airtight container in the fridge for up to a week. This chili would also freeze well. Freeze in airtight containers for up to 3 months.