This post originally appeared on my former website, Fighting for Wellness, in May 2016.
You may be wondering why I’m posting a crock pot Fiesta Turkey Chili recipe in May. Now that the weather is getting warmer I hear so many people saying they’re putting away their crock pots until the fall. Don’t do it! Summer is a fantastic time to break out your crock pot and summer flavors hold up great to slow cooking.
As much as I like Mexican food year round, there’s something about warm weather that makes me crave it. Maybe it’s the kickoff of summer with Cinco de Mayo parties or maybe it has something to do with the allure of sipping margaritas in the sun.
In addition to Mexican-inspired flavors, warm weather also makes me crave lighter foods. Let me guess, chili isn’t the first thing you think of when I say lighter foods, right? Trust me, this one is. Just one kind of beans (black beans), lots of veggies, and ground turkey keep it from being too heavy and the consistency could easily double as a topping for nachos or for scooping up as a dip at a party.
Ingredients
1 lb. ground turkey 90/10
1 medium yellow onion, diced
1 large clove garlic, minced
2 cups cooked black beans (we prepare ours from dried black beans, but you could use canned)
2 cans Petite Diced Tomatoes
1 1/2 cup whole kernel frozen corn
1 large red bell pepper, diced
1 large orange bell pepper, diced
2 Tbsp. cumin, divided
4 Tbsp. chili powder, divided
2 Tbsp. McCormick Fiesta Citrus no salt added seasoning, divided
2 tsp. dried chipotle powder
1 tsp. sea salt
1 Tbsp. extra virgin olive oil
Directions:
In a large skillet, sauté onion and garlic in olive oil until onions are just translucent and garlic becomes fragrant. Add ground turkey and half of the cumin, chili powder, and Fiesta Citrus spices. Cook over medium heat until turkey is cooked through.
To your crock pot add black beans, bell peppers, diced tomatoes, and frozen corn. Top with turkey, onion, and garlic mixture and stir to combine. Stir in salt, chipotle, and remaining spices and cook on low for 6-8 hours or high for 3-4 hours.
Top with fresh cilantro, sliced avocado, and/or a dollop of sour cream. Scoop up with your favorite corn tortilla chips while you sip on a margarita (please, always drink responsibly). You can thank me later.
Or use this Fiesta Turkey Chili as a way to spice up your lunch throughout the week. Because the crock pot doesn’t produce too much heat in the kitchen, summer is the perfect time to try out new slow cooker recipes during weekly food prep.