This Crockpot Skinny Enchilada Turkey Chili features unique touches, including tender pepper strips reminiscent of fajitas and a base of enchilada sauce. Lean yet packed with protein, this is the perfect hearty yet healthy meal for a chilly afternoon or evening.
Hello, hello! I hope you enjoyed a fun-filled and relaxing weekend or some combination of both (<–the best, in my opinion). My weekend started off pretty low-key and involved ordering a pizza, running errands, and wrapping up the book I’ve been reading (Lilac Girls <– highly recommend!) before it needed to be returned to my local library.
The average temperature was something like 10 degrees (with a low of -1) plus a wind chill, so spending extra time indoors reading and getting things done around the house honestly sounded most appealing to me. Or I could just be getting old?
You know what else has sounded appealing lately? Soup. Lots and lots of soup. Last week, as Connecticut was hit with the “Bomb Cyclone” which resulted in 8 inches of snow, I whipped up a batch of turkey chili. Rather than defaulting to my go-to recipe, though, I got a bit more creative with the sauce and toppings.
While I stayed true to my usual turkey base, I swapped classic tomato sauce for enchilada sauce. One thing led to another, and before I knew it I was slicing up bell pepper strips. A handful of corn, a mix of black beans and pinto beans, and a few generous dashes of Mexican spices completed my vision: turkey chili with a fajita and enchilada-style twist!
Totally optional, but I highly recommend sprinkling your bowl with shredded Mexican cheese and a few splashes of hot sauce, if that’s your thing. Ole!
- 2 pounds ground turkey
- 2 15.5-ounce cans black beans, drained
- 2 15.5-ounce cans kidney beans, drained
- 2 cups yellow onion, diced
- 4 cloves garlic, minced
- 1.5 cups enchilada sauce (I used Trader Joe's brand)
- 28 ounces diced tomatoes (with juice)
- 1 cup chicken broth
- 2 cups frozen corn
- 2 large red bell peppers, sliced into strips
- 2 large green bell peppers, sliced into strips
- 1 tablespoon cumin
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon taco seasoning blend
- 1 tablespoon olive oil
- Heat 1 tablespoon olive oil over medium high heat. Add ground turkey and brown for 5 minutes on one side, then flip and brown for about 5 minutes on the other side.
- Transfer turkey and all remaining ingredients to a slow cooker.
- Cook on high for 2 hours. Serve with additional salt and pepper to taste, shredded cheese, and/or hot sauce, if desired.
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