Spicy Slow Cooker Southwestern Turkey Chili

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Welcome to my Slow Cookin’ Summer series where I’ll be sharing 12 weeks of easy recipes for a slow cooker! Make sure you subscribe to It’s a Keeper so you don’t miss a single one! Just click here and I will email you as soon as a new recipe is posted.

Let’s keep the Slow Cookin’ Summer Series going with this recipe from Heather from Girl Gone Mom. Here’s her recipe:

I use my slow cooker year-round. It does all of the hard work for you, so that you can do what you’d rather be doing (if that doesn’t include slaving over a hot stove). You might not think of chili when planning a summer menu, but when you think about it, we still eat other hot foods in the summertime, so why not? My Southwestern Turkey chili is a favorite no matter the season, but it’s great this time of year because it doesn’t require turning on that hot oven.

Chili is one of those dishes; everyone has a favorite way to make it. What makes this particular recipe amazing is the combination of seasonings used. I’ve made the dish with both ground beef and ground turkey, and I change up the beans based on what I have. Always use what you have.

Southwestern Turkey Chili Recipe

Part of It’s a Keeper’s Slow Cookin’ Summer Series

Ingredients:

2 tablespoons olive oil
1 lb. ground turkey
2 onions, chopped
6 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon each of salt and pepper
3 teaspoons chopped jalepeno peppers (optional)
1 28-ounce can chopped tomatoes
2 cups chicken broth
1 can chickpeas or kidney beans, rinsed and drained
1½ cups cheddar cheese (optional)
1 can (4½ ounce) diced mild green chilies

Directions:

Heat a tablespoon of olive oil over medium heat, and brown ground turkey. After draining, add meat to crockpot.
Heat the other tablespoon of olive oil and sauté chopped onions until softened.
Add garlic, cumin, oregano, salt and pepper, and jalapeno peppers, stirring for one minute.
Stir in tomatoes and broth an boil until the mixture is reduced by one third.
Add the chickpeas to the meat in the slow cooker before adding the tomato mixture on top.
Stir well, and cook on low for 5½ hours. Stir in cheese and green chillies and set cooker on high for the last 30 minutes.
Serve with cold sour cream.

We like to enjoy this chili paired with flour tortillas, and sometimes we even eat it as a dip with tortilla chips. If you try it, I’d love to hear what you think! Visit me at GirlGoneMom.com for more of my favorite recipes, including other tried and true slow cooker recipes like the ones pictured below.

Thanks so much for sharing your great recipe, Heather! If you like this recipe, please pin it or share it! And, of course make sure you subscribe to It’s a Keeper so you don’t miss a single one!

You can find all of the Slow Cookin’ Summer recipes here along with my favorite easy crock pot recipes and tips for using your slow cooker.

For more recipe inspiration, be sure to check out these pages on It’s a Keeper: