1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add the celery, carrot and sweet potato and cook for 2 minutes longer, stirring occasionally.
2. Sprinkle in chili powder, paprika, cumin, salt and pepper. Add tomato paste and water and stir to combine. Transfer mixture to a slow cooker.
3. In the same pan, cook the ground turkey until no longer pink, about 3 minutes. Pour over the cooked vegetable mixture.
4. Pour the crushed tomatoes, tomato sauce, corn and beans over the turkey. Stir, cover and cook on low for 6-8 hours.
5. Right before serving, add the fresh basil.
6. Scoop chili into serving bowls and garnish with cheese, if desired.
Crockpot Turkey and Veggie Chili
Serves 8
All you need:
2 tablespoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 carrots, peeled and diced
1 sweet potato, peeled and diced
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
1/2 cup water
1 pound 93% lean ground turkey
1 (28 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can black beans, drained and rinsed
10 fresh basil leaves, chopped
Shredded Monterey Jack cheese, for garnish (optional)
All you do:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute. Add the celery, carrot and sweet potato and cook for 2 minutes longer, stirring occasionally.
2. Sprinkle in chili powder, paprika, cumin, salt and pepper. Add tomato paste and water and stir to combine. Transfer mixture to a slow cooker.
3. In the same pan, cook the ground turkey until no longer pink, about 3 minutes. Pour over the cooked vegetable mixture.
4. Pour the crushed tomatoes, tomato sauce, corn and beans over the turkey. Stir, cover and cook on low for 6-8 hours.
5. Right before serving, add the fresh basil.
6. Scoop chili into serving bowls and garnish with cheese, if desired.