Slow Cooker Chili

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Servings: 8 Prep: 15 min Cook: 180 min Gluten Free OUR FAVORITES Added about 1 month ago Updated about 1 month ago

Ingredients

2 pounds ground turkey 1 large onion, chopped 1 green bell pepper, diced 1 red bell pepper, diced 4 cloves, garlic minced 40 ounces kidney beans, drained and rinsed 29 ounces diced tomatoes 28 ounces tomato sauce ½ cup beef broth 2 tablespoons chili powder 2 teaspoons cumin 1 ½ teaspoons dried oregano 1 ½ teaspoons salt ½ teaspoon ground black pepper ½ cup sour cream 4 green onions ½ cup shredded cheese

Instructions

1. In a large skillet over medium-high heat, cook the beef, onion, bell pepper, and garlic until beef is browned, about 6 minutes. (Drain the beef mixture if your meat is very greasy.).

2. Transfer the browned beef mixture to a 6-quart slow cooker.

3. Puree one third of the beans in a blender. Add that to the slow cooker, along with the rest of the beans, diced tomatoes, tomato sauce, broth, chili powder, cumin, oregano, salt, and pepper. Stir well.

4. Cover and cook on high for 4 hours or on low for 6 to 8 hours. Serve topped with sour cream, cheese, and green onions.