Natalie's turkey veggie chili
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    • 2 tbsp. canola oil
    • 2 lb. ground turkey
    • 3 jalapenos, cored, seeded and diced
    • 2 yellow onions, diced
    • 1 large red bell pepper, diced
    • 3 garlic cloves minced
    • 2 tbsp. tomato paste
    • 2 tbsp. chili powder
    • 1 tsp. cinnamon
    • 1 tbsp. ras el hanout
    • 1 tsp. each ground cumin and dried oregano
    • 1/2 tsp. red pepper flakes
    • 2 cans (each 14 oz.) diced tomatoes with juices
    • 12 oz. canellini beans from can
    • 12 oz. can of chick peas
    • 2 sweet potatoes, peeled and cut into 1/2-inch dice
    • 2 cups chicken stock
    • 2 cups water


Baking Directions:

1. In a stovetop-safe insert of a slow cooker, warm 1 tbsp. oil over medium-high heat. Add ground turkey; cook, stirring occasionally, until browned, about 10 minutes. Season with salt and black pepper. Transfer to bowl. Add 1 tbsp. oil, jalapenos, onions and bell pepper to insert. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic, tomato paste, chili powder, cinnamon, ras el hanout, cumin, oregano and red pepper flakes; cook, stirring until fragrant, 1 to 2 minutes. Add tomatoes, beans, chick peas, sweet potatoes, stock, water and turkey; bring to a simmer.2. Transfer insert to slow-cooker base. Cover and cook on high until beans are tender, 3 to 3 1/2 hours. Skim off excess fat. Ladle chili into bowls.

Recipe tags

Easy American

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