Description
A hearty and flavorful turkey chili featuring a unique twist with peanut butter, slow-cooked to perfection for a rich and creamy texture. This comforting dish combines ground turkey, beans, vegetables, and a blend of spices for a satisfying meal perfect for chilly days.
Ingredients
Scale
Meat
- 20 ounces ground turkey
Vegetables
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
Canned Goods
- 28 ounce can diced tomatoes
- 4.5 ounce can green chilies
- 28 ounce can red kidney beans, drained and rinsed
Pantry Items & Spices
- 1/2 cup 100% peanut butter
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Brown the Turkey: In a large skillet over medium-high heat, brown the ground turkey, cooking until no longer pink, about 7-10 minutes. Drain excess fat and transfer the cooked turkey to the slow cooker.
- Add Remaining Ingredients: Add diced onion, green and red bell peppers, diced tomatoes, green chilies, kidney beans, peanut butter, chili powder, cumin, salt, cocoa, garlic powder, onion powder, and minced garlic to the slow cooker. Stir well to combine all ingredients evenly.
- Slow Cook the Chili: Cover the slow cooker and cook the chili on low setting for 6-8 hours, allowing the flavors to meld and the chili to thicken.
- Serve and Garnish: Once cooked, serve the chili hot. Garnish with optional toppings such as sour cream, sliced green onions, shredded cheese, and saltine crackers for added texture and flavor.
Notes
- The peanut butter adds a surprising richness and a subtle nutty flavor to the chili, enhancing its depth.
- For a spicier chili, add additional green chilies or cayenne pepper to taste.
- This chili can be prepared a day ahead and tastes even better as the flavors develop overnight.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
