Chuck wagon–style turkey chili
6
Points®
Total time: 5 hr 9 min • Prep: 9 min • Cook: 5 hr • Serves: 4 • Difficulty: Easy
With less than 10 minutes of hands-on time in the morning, this slow-cooker cow-boy chili is your time-saving solution when you want a comforting dinner that is simple to prepare. To reduce the prep-work, look for chopped onion and bell peppers in the produce section of your supermarket. Here, we’ve used ground turkey, but you could sub extra-lean ground beef if you’d like. It’s pretty hearty on its own but if you’re looking for something to go with it, serve with a mixed greens salad or crudités like carrot sticks, broccoli florets, cherry tomatoes, and celery with your favorite veggie dip.
Ingredients
Uncooked extra lean ground turkey breast
1 pound(s)
Onion
1 large
Red bell pepper
1 large
Bell pepper
1 item(s), medium
Carrots
2 medium
Garlic
3 clove(s)
Canned pinto beans
15½ oz
Barbecue sauce
¾ cup(s)
Tomato paste
⅓ cup(s)
Water
1⅓ cup(s)
Chili powder
3 Tbsp
Ground cumin
½ tsp
Dried oregano
½ tsp
Table salt
½ tsp
Scallions
3 medium
Instructions
1
Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
2
Transfer the turkey and any juices to a 5- or 6-quart slow cooker. Add all the remaining ingredients except the scallions and stir well. Cover and cook until the vegetables are softened, 4 – 5 hours on high or 8 – 10 hours on low, stirring in a little additional water if the chili seems dry.
3
Spoon the chili evenly into 4 bowls and sprinkle with the scallions. Yields 1 2/3 cups per serving.
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