Turkey & Black Bean Chili is so easy to throw together in the morning and a perfect meal for those hectic, crazy weeknights.
This recipe is very easy to alter. Spice it up with a can of fire-roasted tomatoes or tomatoes with zesty green chilies–the varieties now seem endless. I’m the only person in my family who likes heat, so I have to use regular diced tomatoes or the dish will go uneaten.
You can also substitute the cooked ground turkey for other forms of cooked meat, like sausage and chicken. I’m a big fan of batch browning ground meat or sausage and freezing portions for dishes just like this one.
This chili can be served with corn bread, fresh fruit, and salad.
Turkey & Black Bean Chili in the Slow Cooker
- 2 cups frozen cooked ground turkey
- 1 (28 oz) can diced tomatoes
- 2 (15.5 oz) cans black beans, rinsed
- 1 bell pepper, chopped or 1 cup frozen chopped peppers
- 1 onion, chopped
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 3 garlic cloves, minced
- your favorite shredded cheddar cheese (optional)
Instructions Combine all of the ingredients in a slow cooker and cook on low for 6 hours. At 5 ½ hours, stir well and cook for another half hour. Top with shredded cheese when serving. This makes a big batch of chili.
Some ideas for the leftovers:
- Serve over rice
- Use it as a topping for nachos.
- Make a wrap and add your favorite toppings, like salsa, avocado, sour cream.
- Make Stuffed Peppers.
- Freeze for later use.
Freezer Cooking Tips: Place all of the ingredients EXCEPT THE CHEESE in a freezer bag and place in the freezer. When ready to use, place in refrigerator overnight to thaw and then place in the slow cooker in the morning. Follow the cooking instructions above.
Print recipe for Turkey & Black Bean Chili in the Slow Cooker.