Description
A hearty and nutritious Slow Cooker Beet Chili combining lean ground turkey, vibrant beets, and an array of vegetables and spices. This slow-cooked chili offers a unique twist on a classic comfort dish, perfect for a wholesome meal packed with flavor and warmth.
Ingredients
Scale
Meat and Oil
- 1 tbsp olive oil
- 3/4 pound extra-lean ground turkey
Vegetables
- 1 cup diced onions
- 2 garlic cloves minced
- 1 cup yellow bell pepper, seeded and chopped
- 1/2 cup diced celery
- 1 cup diced turnip
- 1 cup diced carrots
- 2 cups diced beets
Tomatoes and Broth
- 1 can (19oz/540ml) diced tomatoes, undrained
- 1 cup tomato sauce
- 1/2 cup chicken broth
Spices
- 2 tsp crushed red pepper flakes
- 2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp ground coriander
- Salt and ground black pepper to taste
Beans and Garnish
- 1 can (19oz/540ml) red kidney beans, drained and rinsed
- Chopped green onions for garnishing
Instructions
- Sauté aromatics and meat: Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant. Incorporate the extra-lean ground turkey, breaking it up with a wooden spoon, and cook until fully browned, about 5 minutes.
- Transfer to slow cooker and add vegetables: Pour the browned turkey mixture into the slow cooker. Add diced celery, turnip, carrots, beets, diced tomatoes with their juice, tomato sauce, chicken broth, crushed red pepper flakes, ground cumin, paprika, ground coriander, and season with salt and black pepper to taste. Stir all ingredients thoroughly to combine.
- Slow cook the chili: Cover the slow cooker with its lid and cook the mixture on low heat for 5 to 6 hours, allowing flavors to meld and the vegetables to become tender.
- Add beans and finish cooking: About 10 minutes before serving, stir in the drained and rinsed red kidney beans. Let the chili heat through completely during this short additional cooking time.
- Garnish and serve: Ladle the chili into bowls and top with chopped green onions for a fresh burst of flavor and color.
Notes
- Don’t skip browning the onions and meat as it adds a ton of flavor to the chili.
- Feel free to swap the kidney beans for black beans or pinto beans according to preference.
- Beets can stain kitchen tools and surfaces, so handle them carefully during prep.
- To store leftovers, transfer chili to an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in the microwave or on the stovetop until warmed through.
- Freeze chili in a freezer-safe container for up to 3 months for long-term storage.
