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- 1 pound ground turkey - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies Ground turkey is the star of this dish. It provides lean protein and a mild flavor. Black and kidney beans add texture and fiber. The diced tomatoes with green chilies give the chili a nice kick. - 1 medium onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 cup corn (frozen or canned) Onion and garlic form a solid base for flavor. The bell pepper adds sweetness and color. Corn brings a hint of sweetness and crunch, balancing the spices. - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (adjust for heat preference) - 2 tablespoons brown sugar - 1 teaspoon salt - 1/2 teaspoon black pepper Chili powder and cumin are key for warmth and depth. Smoked paprika adds a rich, smoky flavor. The cayenne pepper can be adjusted for your heat level. Brown sugar gives a sweet note that balances the heat. Salt and pepper round out the taste. Start by heating a skillet over medium heat. Add 1 tablespoon of olive oil. Then, chop 1 medium onion, 2 cloves of garlic, and 1 bell pepper. Sauté these until they are soft and smell good, about 5 minutes. Next, add 1 pound of ground turkey to the skillet. Cook it until it is browned. Use a spatula to break it apart. If you see any extra fat, drain it off. This step makes the chili light and tasty. Now that your base is ready, it’s time to transfer everything to the slow cooker. Pour the turkey and vegetable mix right in. Then, add the beans. Use 1 can of black beans and 1 can of kidney beans, both rinsed and drained. Add 1 can of diced tomatoes with green chilies, including the juices. Toss in 1 cup of corn, 2 tablespoons of chili powder, and 1 tablespoon each of ground cumin and smoked paprika. Don’t forget 1 teaspoon of cayenne pepper for some heat, along with 2 tablespoons of brown sugar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything well. Cover the slow cooker. You can choose to cook on low for 6 hours or high for 3 hours. If you want a thicker chili, cook it uncovered for an extra 30 minutes on high. When it’s done, taste it. You might want to adjust the seasoning. If it needs more flavor, just add a pinch of salt or spices. This will make your chili just right for you. To get the heat just right, you can adjust the cayenne pepper. Start with one teaspoon, then taste. If you want more spice, add a bit more. It’s all about your taste. You can also enhance the flavor with more spices. Try adding more chili powder or smoked paprika for depth. You can choose low or high heat settings based on your time. If you cook on low, let it simmer for six hours. For high heat, three hours will do. If you want a thicker chili, cook it uncovered for the last thirty minutes. This helps it reduce and get a nice, rich flavor. Garnishing can elevate your chili. Fresh cilantro or green onions add color and flavor. You can also go for cheese or sour cream. Both add creaminess and richness. Enjoy customizing your bowl to make it just right for you! {{image_2}} You can easily change the protein in this chili. Try using ground beef or even tofu for a meatless dish. Each choice gives a unique taste. For beans, you can switch things up too. Use pinto beans, black-eyed peas, or lentils. You can also add more veggies like zucchini or carrots to boost the nutrition. Want more spice? Toss in some chopped jalapeños or your favorite hot sauce. This addition can really kick up the heat! Using different tomatoes can also change the flavor. Try fire-roasted tomatoes for a smoky touch or crushed tomatoes for a smoother texture. Make this chili lighter by using low-sodium beans and tomatoes. This helps keep the salt level down without losing flavor. You can also choose leaner ground turkey. Look for ground turkey breast for a lower-fat option. These swaps keep your chili tasty and healthy. After cooking, let your chili cool down. Transfer it to a container. Make sure the lid is tight. Store it in the fridge. This keeps your chili fresh for about 3 to 4 days. If you want to save it for later, you can freeze it. Use freezer-safe bags or containers. It can last up to 3 months in the freezer. Just remember to label them with the date. When you're ready to enjoy your leftovers, there are a few ways to reheat chili. The best method is on the stove. Pour the chili into a pot and heat it over medium heat. Stir often until it warms up. This usually takes about 10 to 15 minutes. You can also use the microwave. Place the chili in a microwave-safe bowl. Heat it in 1-minute intervals, stirring in between. Make sure it gets hot all the way through. Aim for a temperature of 165°F for safety. Chili holds up well in the fridge. If stored properly, it can last for 3 to 4 days. Keep an eye out for signs of spoilage. If you see mold, or if it smells weird, it’s best to throw it away. Always trust your senses. If it looks or smells off, don’t eat it. To reduce the heat in your chili, simply adjust the cayenne pepper. You can cut the amount in half or leave it out entirely. Another option is to add more beans or corn. They will help balance the heat. If you want, add a dollop of sour cream or yogurt when serving. This can cool down each bite. Yes, you can cook this chili overnight! Use a slow cooker with a timer feature. Set it to low for 6 to 8 hours. This allows flavors to blend well. Just make sure you don’t overcook it. You don’t want mushy beans or turkey. Keep an eye on it the first time you try this. You can serve chili with many sides. Some great options include cornbread, rice, or tortilla chips. A fresh salad pairs well, too. You might also enjoy some avocado slices or guacamole. These add creaminess and flavor. Don’t forget to offer toppings like cheese or sour cream! This blog post covered how to make delicious sweet spicy turkey chili. We explored key ingredients like ground turkey, beans, and diced tomatoes. I guided you through preparing the base, combining flavors, and tips for perfecting your dish. Finally, we discussed variations and storage options. Chili is versatile and can adapt to your taste. Try new ingredients or adjust the spices to find your perfect mix. Enjoy your cooking journey!

Slow Cooker Sweet Spicy Turkey Chili

Warm up your evenings with this delicious slow cooker sweet spicy turkey chili recipe! Packed with protein, beans, and vibrant vegetables, it's the perfect blend of flavors to satisfy your cravings. Easy to make and perfect for meal prep, this hearty dish is sure to impress your family and friends. Click through to discover how to whip up this comforting chili that will become a favorite at your dinner table!
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Ingredients
  

1 pound ground turkey

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 cup corn (frozen or canned)

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon cayenne pepper (adjust for heat preference)

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Fresh cilantro or green onions for garnish (optional)

Instructions
 

In a skillet over medium heat, add olive oil and sauté the chopped onion, garlic, and bell pepper until they become soft and fragrant, about 5 minutes.

    Add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula. Drain any excess fat if needed.

      Transfer the turkey mixture to the slow cooker. Add the black beans, kidney beans, diced tomatoes with their juices, corn, chili powder, cumin, smoked paprika, cayenne pepper, brown sugar, salt, and pepper.

        Stir everything well to combine the ingredients thoroughly.

          Cover the slow cooker and set it to low for 6 hours or high for 3 hours.

            Once cooked, taste and adjust seasoning if necessary. If you prefer a thicker chili, let it cook uncovered for an additional 30 minutes on high.

              Serve hot, garnished with fresh cilantro or green onions if desired.

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