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Crockpot Smoky Turkey Black Bean Chili
Andre Lewis

Crockpot Smoky Turkey Black Bean Chili

Fire-roasted tomatoes and smoked paprika give lean turkey the dark edge it usually misses. The meat is cooked before it enters the crockpot, both for safety and for distinct crumbles. Finish with cider vinegar; that small acidic turn wakes up a long-cooked pot.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 lbs ground turkey
  • 1 cup diced yellow onion
  • 2 tbsp chili powder
  • 2 tsp smoked paprika
  • 28 oz canned fire-roasted crushed tomatoes
  • 30 oz canned black beans drained
  • 2 cups low-sodium chicken broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oil in a skillet over medium-high heat and cook the turkey and onion for 7 to 9 minutes until the turkey reaches 165°F.
  2. Stir in the chili powder and smoked paprika for 30 seconds.
  3. Transfer the turkey mixture to a 6-quart crockpot and add the tomatoes, black beans, broth and salt.
  4. Cover and cook on low for 6 hours until the black beans are tender and the broth is thick.
  5. Stir in the vinegar and rest uncovered for 10 minutes before serving.