Slow Cooker Turkey Taco Chili
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Servings: 8
- Course: Soups & Salads
Whether you’re tailgating or simply enjoying a cool fall afternoon, nothing warms the belly more than a hearty bowl of turkey chili. Simple, seasonal, and delicious, this recipe will become a true family favorite.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Cook your chili with a slow cooker liner —it will prevent a baked-on mess, eliminating extra time in the kitchen so you can spend quality time with your family.
Ingredients
- 2 tablespoons canola oil
- 2 yellow onions, diced small
- 2 pounds lean ground turkey
- 6 garlic cloves, minced
- 2 packets taco seasoning mix
- 2 (15.5 ounces) cans dark red kidney beans, drained and rinsed
- 1 (28 ounces) can diced tomatoes, with juice
- 1 cup whole milk
- 2 cups low-sodium chicken broth
- 1 cup cheddar cheese (optional)
- 1 cup chopped tomato (optional)
- Dollop of sour cream (optional)
- Reynolds Kitchens® Slow Cooker Liner
Directions
Step 1
Line a 5-to 6-quart slow cooker with a Reynolds Kitchens® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
Step 2
In a large skillet, cook ground turkey and onions in oil, until meat is browned. Drain off any excess fat.
Step 3
Spoon browned turkey mixture into the lined slow cooker.
Step 4
Add garlic, taco seasoning, beans, tomatoes, milk and chicken broth to the slow cooker and gently stir with a rubber spatula to fully mix ingredients together.
Step 5
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Step 6
Carefully remove lid to allow steam to escape. Serve food directly from slow cooker using a plastic, silicon or wooden spoon. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Step 7
Top individual servings with cheddar cheese, tomato or sour cream as desired and serve.
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