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Crockpot Ground Turkey and Black Bean Chili with Sweet Peppers

Crockpot ground turkey chili simmers with black beans and sweet peppers until tender and bubbling. A quick skillet browning step builds flavor before the slow cooker does the rest.
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Prep Time 15 minutes
Cook Time 6 hours 44 minutes
standing 10 minutes
Total Time 7 hours 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lb ground turkey
  • 1 yellow onion medium, chopped
  • 2 sweet bell peppers medium, seeded and chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the ground turkey and cook, breaking it into small pieces, until it reaches 165°F, 7 to 9 minutes; transfer it to a 6-quart slow cooker.
  3. Add the onion and sweet peppers to the skillet and cook, stirring, until beginning to soften, 4 to 5 minutes.
  4. Stir in the garlic, chili powder, cumin, oregano, and tomato paste and cook for 1 minute.
  5. Transfer the onion mixture to the slow cooker and add the crushed tomatoes, black beans, chicken broth, salt, and black pepper; stir to combine.
  6. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the peppers are tender and the chili is bubbling.
  7. Let the chili stand uncovered for 10 minutes before serving.

Notes

For the best texture, break the turkey into small pieces as it cooks. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months.