Slow Cooker Turkey Taco Chili

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(907g)
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  Yellow Onion
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  Garlic(240g)
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  Tomato Sauce(425g)
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  Canned Diced Tomatoes(397g)
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  Beans, Black, Canned, Drained(425g)
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  Beans, Kidney, Canned, Drained(425g)
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  Beans, Kidney, Canned, Drained(425g)
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  Corn, Sweet, Canned, Drained(425g)
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  Green Chiles, Canned, Diced(113g)
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  Taco Seasoning, Packet (E.G. Old El Paso)(60g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Chili powder(15g)
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  Cumin, Ground(5g)
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  1 teaspoon salt
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  Sugar, Granulated White(5g)
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  ½ teaspoon black pepper

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat for 1–2 minutes until shimmering.
2. 2Add the ground turkey and cook for 6–8 minutes over medium-high heat, breaking it apart with a spoon as it cooks, until no longer pink and the internal temperature reaches 165°F.
3. 3Drain any excess liquid from the cooked turkey, then add the onion and fresh garlic to the pot and cook for 2–3 minutes over medium heat, stirring occasionally, until the onion becomes translucent.
4. 4Stir in the tomato sauce, diced tomatoes, black beans, kidney beans, sweet corn, green chiles, taco seasoning packet, chili powder, ground cumin, and sugar until fully combined.
5. 5Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
6. 6Divide the chili evenly into 8 airtight containers while hot, leaving ½ inch of headspace at the top of each container.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate for up to 5 days, or freeze for up to 3 months.