Fall has officially begun, which means it is time to start cooking hearty meals again, like chili. This turkey chili recipe is really simple to make, produces a warm and delicious flavor, and is really healthy.
I love cooking recipes like this one, because it is naturally gluten-free. I don’t have to think of any “work-arounds” or substitutions to tweak this recipe to be gluten-free.
Turkey Chili Crock Pot Recipe Ingredients:
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 2 tsp turmeric
- 1.5 tsp garlic hot sauce
- 3-4 tsp olive oil
- 1 turkey breast (.5kg)
- 5 cloves garlic
- 5 celery sticks
- 1 green pepper
- 4-5 medium carrots
- 1 can mushrooms (284ml)
- 1 can black beans (540ml)
- 1 can lentils (540 ml)
- 1 can diced tomatoes (796ml)
- 1 can plain tomato sauce (680ml)
- 5 bay leaves
Turkey Chili Crock Pot Recipe Directions:
Chop the onion and place on the bottom of the crock pot. Turn the crock pot on to cook for 6 hours on high.
Combine black pepper, garlic powder, onion powder, cumin, turmeric, garlic hot sauce, and olive oil. Mix it until it becomes a paste. Rinse turkey breast in water, pat dry with a paper towel, and brush on the spice paste (both sides). Place the turkey breast on the bed of onions.
Mince the garlic and chop the celery, green onion, and carrots. Add to crock pot.
Open the cans of mushrooms, black beans, and lentils. Combine in a strainer and rinse with cold water. Add to crock pot.
Strain the liquid out of the can of diced tomatoes and add to crock pot. Add the plain tomato sauce and bay leaves.
When the turkey chili is done cooking, remove the turkey breast from the crock pot and shred the turkey. To do this, I just use two forks. Reincorporate the shredded turkey breast back into the chili and mix well.
Tip: Shredded turkey breast helps to absorb any excess liquid that was produced in the process of the vegetables being cooked.