Slow Cooker Turkey Taco Chili

Do you have a least favorite day of the year?

Maybe Tax Day? Black Friday? For any of you fellow single friends out there, Single’s Awareness Day Valentine’s Day?

Meh, I’m not a huge fan of any of those. But I will admit that there’s one day that I dread more than any other, and it happened to fall yesterday on the calendar this year — the end of Daylight Savings Time.

If it were up to me, there would be no “falling back”. It would be Daylight Savings Time…all the time. Because seriously, who loves walking out of work at 5pm to a pitch black sky, and having to spend your entire evening in darkness, on top of the cold weather that already comes with winter? Not I, said the hen. The more daylight “saved” in my life — especially at the end of the day — the better.

But alas, until some politician takes up my cause, I’m stuck “falling back” with the rest of the world. So to cope, I have stocked up on Vitamin D gummy vitamins (my fav), I have my Hulu queue set to record all of my favorite fall shows, a few dinners booked with friends tonight, and I have a batch of this delicious Slow Cooker Turkey Taco Chili recipe ready to warm me up.

Trust me. It will make even the darkest dinnertimes all the more warm and comforting.

If you have been following along on the blog this season, you have probably noticed that I’m on a big slow cooker soups kick. And why not? If I can toss all of the ingredients in the crock pot before leaving for the day and return home to a heavenly-smelling home and a steaming pot of soup, I’m so in.

This chili is definitely one of those recipes.

I have a handful of chili recipes already on the blog (including this Slow Cooker Chili), but a few of you have requested a savory turkey chili. So this is a quick and easy recipe made all the more simple with taco seasoning.

Just brown up some ground turkey, and then toss it and all of your ingredients together in the slow cooker. And then hours later, you can return home to this deliciousness. Check it out!

In addition to being seasoned with taco seasoning, I also tossed in some corn and black beans and green chiles for that traditional corn salsa flavor. But other than that, it’s pretty much your classic chili recipe.

You can either serve it plain…

…or with your favorite toppings, like avocado, cilantro, sour cream, green onion, crumbled tortilla chips, or more.

Bonus? This recipe is also naturally gluten-free.

So if you’re looking for a “bright” spot in an otherwise dark winter ahead, give this one a try. I promise it will at least warm you up, and hopefully make your evenings all the more delicious.

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Slow Cooker Turkey Taco Chili

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• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Total Time: 255 minutes
• Yield: 8 -10 servings

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Description

This slow cooker turkey taco chili recipe only takes minutes to prepare, and is the perfect warm (and simple!) comfort food for chilly days.

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Ingredients

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• 1 Tablespoon olive oil
• 2 pounds lean ground turkey
• 1 medium red or yellow onion, peeled and diced
• 4 cloves garlic, minced
• 2 (15 ounce) cans tomato sauce
• 2 (14 ounce) cans diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can light red kidney beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (4 ounce) can Old El Paso™ Chopped Green Chiles
• 1 cup beer or chicken broth
• 1 packet (¼ cup) Old El Paso™ Taco Seasoning
• 1 Tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.

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Instructions

1. Heat oil in a large saute pan over medium-high heat. Add the ground turkey and saute until completely browned, about 6-8 minutes, using a spoon to stir and break up the meet as it cooks. Drain the cooked turkey of any excess liquid, then transfer the turkey to the pot of a slow cooker.
2. Add all of the remaining ingredients (minus the toppings), and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until the soup is cooked through.
3. Serve warm, garnished with optional toppings if desired.

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This recipe is a sponsored post in partnership with Old El Paso. I am part of a team of bloggers sharing fresh Mexican recipes with you this year, but all opinions are my own as always. Thanks for supporting the brands which help make this site possible!