Slow Cooker Italian Turkey Chili
User Reviews
4.6
Slow Cooker Italian Turkey Chili
Description
The Slow Cooker Italian Turkey Chili features a blend of ground turkey and Italian sausage browned with sautéed onions, bell pepper, and garlic. The mixture is combined in the slow cooker with beans, spinach, crushed tomatoes, marinara sauce, Italian seasoning, red pepper flakes, and a parmesan rind. Slow cooking for several hours develops robust flavors and a thick consistency. Topping the finished chili with ricotta and shredded mozzarella gives it a creamy contrast to the tender meat and vegetables. The fresh herbs provide an aromatic note that complements the savory base.
This chili works well on its own or served alongside bread or a simple salad. It makes a filling main dish perfect for cooler days. The creamy cheese on top offsets the mildly spicy and herbaceous profile from the Italian seasoning and red pepper flakes.
Substitute great northern beans if cannellini beans aren’t available. For a smoother ricotta topping, purée it with a splash of milk before serving. Any leftovers store well in the refrigerator and can be reheated covered to maintain moisture. The parmesan rind should be discarded after cooking.
Ingredients
- 1 tablespoon olive oil
- 1 cup onion diced
- 3 cloves garlic
- 1 bell pepper diced
- 1 pound ground turkey I used 90/10%, lean
- 1/2 pound turkey sausage casing removed, Italian
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- (2) ounce cannellini beans drained and rinsed, canned
- 5 ounces baby spinach
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes crushed
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- 28 ounces crushed tomatoes
- 24 ounces marinara sauce
- 1 1/2 cups water
- 1 Parmesan cheese rind optional, but recommended
- ricotta cheese ricotta cheese and shredded mozzarella cheese; flat leaf parsley and basil chopped for toppings
- mozzarella cheese
- flat leaf parsley
- basil
Instructions
- Add the olive oil to a large skillet and heat over medium-high. Swirl the oil around the bottom of the skillet then sauté the onion and bell pepper for 2-3 minutes. Season with salt and pepper and add in the garlic and sauté another 30 seconds. Add in the ground turkey and turkey sausage and season with a little more salt and pepper. Crumble the turkey and cook until it's browned and mostly cooked through. Pour the mixture into the slow cooker.
- Add the remaining ingredients to the slow cooker and stir everything together. Cover with the lid and cook for 3-4 hours on high or 6-7 hours on low. When the chili is done, remove the parmesan cheese rind and discard. Serve the chili topped with shredded mozzarella cheese, ricotta cheese and chopped flat leaf parsley or basil.
Notes
- Great northern beans can replace cannellini beans if unavailable.
- Purée ricotta with a bit of milk for a creamy topping texture.
- Toppings like ricotta and mozzarella cheese are not included in nutritional information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 68mg | 23% |
| Sodium | 861mg | 36% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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