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As the leaves begin to change and the air turns crisp, many of us find ourselves craving comforting meals that evoke warmth and nostalgia. Comfort food, particularly during the fall season, holds a special place in our hearts—it nourishes not just our bodies, but also our spirits. One dish that consistently ranks high on the list of autumn favorites is chili. Its hearty nature and the warmth it provides make it a perfect choice for family gatherings or cozy nights in.

Slow Cooker Fall Turkey Chili

Warm up your fall evenings with a bowl of Harvest Delight Turkey Chili, a wholesome, hearty dish crafted from lean ground turkey, vibrant vegetables, and aromatic spices. This comforting chili is not only delicious but also packed with nutrients, making it a perfect choice for family gatherings or meal prepping. Whether served with cornbread or enjoyed in a taco, this adaptable recipe brings cozy flavors to your table while embracing the spirit of autumn.
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juices)

1 can (6 oz) tomato paste

1 cup corn (frozen or fresh)

1 tablespoon chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 cups low-sodium chicken broth

2 tablespoons olive oil

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.

    Brown the Turkey: To the sautéed vegetables, add the ground turkey. Use a wooden spoon to break it apart and cook until browned, about 6-8 minutes. Drain any excess fat if necessary.

      Combine Ingredients in Slow Cooker: Transfer the turkey and vegetable mixture into the slow cooker. Add the kidney beans, black beans, diced tomatoes (with juices), tomato paste, corn, spices (chili powder, cumin, smoked paprika, oregano, cayenne), chicken broth, salt, and pepper. Stir well to combine.

        Cooking Time: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Stir halfway through if possible to ensure even cooking.

          Serve: Once cooked, give the chili a good stir. Taste and adjust seasoning if necessary. Ladle the chili into bowls and garnish with your choice of toppings.

            Enjoy: Serve hot with your favorite cornbread or tortilla chips, and enjoy the flavors of fall!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings