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Harvest Delight Turkey Chili is a comforting and hearty dish that perfectly embodies the essence of fall. As the leaves change colors and the air turns crisp, there’s nothing quite like a warm bowl of chili to evoke feelings of coziness and contentment. This delightful recipe combines the lean protein of ground turkey with fiber-rich beans, fresh vegetables, and a medley of spices that create a warm and satisfying meal. Not only is it packed with nutrients, but it also offers a rich flavor profile that can be enjoyed by the whole family. Whether you’re preparing for a cozy night in or entertaining guests, this turkey chili is sure to delight everyone at the table.

Slow Cooker Fall Turkey Chili

Warm up this fall with a delicious bowl of Harvest Delight Turkey Chili, a hearty and nutritious dish perfect for family gatherings or cozy evenings at home. Made with lean ground turkey, fiber-rich beans, and vibrant vegetables, this chili is packed with flavor and health benefits. With spices that create a rich aroma and a slow-cooked method that enhances all the tastes, it's not just a meal; it's a comforting experience. Discover the joy of serving this wholesome chili topped with cheese, sour cream, or fresh herbs for a delightful twist!
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (including juices)

1 can (6 oz) tomato paste

1 cup corn (fresh or frozen)

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 cups low-sodium chicken broth

2 tablespoons olive oil

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions
 

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and bell pepper along with the minced garlic. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are softened and aromatic.

    Brown the Turkey: Increase the heat to medium-high and add the ground turkey to the skillet. Use a wooden spoon to break the turkey apart as it cooks. Stir frequently, cooking for approximately 6-8 minutes, or until the turkey is fully browned. If there’s excess fat, carefully drain it from the skillet.

      Combine Ingredients in Slow Cooker: Transfer the cooked turkey and vegetable mixture to a slow cooker. To this, add the drained kidney beans, black beans, diced tomatoes (with all juices), tomato paste, corn, and all the spices: chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Finally, pour in the chicken broth and season with salt and pepper. Stir thoroughly to ensure all ingredients are well combined.

        Cooking Time: Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. If possible, stir the chili halfway through the cooking process to promote even cooking and flavor blending.

          Serve: Once the cooking time is complete, give the chili a thorough stir. Taste and adjust your seasoning as needed, adding more salt, pepper or cayenne for heat. Ladle the steaming chili into bowls and finish with your favorite toppings.

            Enjoy: Serve the chili hot, accompanied by cornbread or crispy tortilla chips for an extra touch of comfort during the fall season!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings