Lifestyle

Fall Afternoons Call Out for a Healthy, Easy Chili

slow cooker turkey taco chili

Fall is glorious ... the crisp air, the colorful leaves, apples, pumpkins ... but it’s also crazy busy! School activities are ramping up (how many soccer games can we fit into one weekend, really?), yard chores are needing one last push before everything goes to sleep for the winter, and it’s just plain pleasant to spend time outside in the fall sunshine. Once you finally can settle down for the day, few meals are as perfect for a cool autumn evening as a steaming bowl of long-simmered chili.

This version is fast, healthier than fattier beef chili, and best of all, it spends all day simmering in the slow cooker. I love my slow cooker always, but on cool fall evenings, there is nothing like coming home to the aromas of a nice big pot of chili. All you need to do is prep some garnishes like sour cream, cilantro, shredded cheese, and green onions, and you have a warm, satisfying fall meal.

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Turkey Taco Chili

Prep Time: 15 minutes     Cook Time: 7 hours     Makes: 8 servings

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. Use a slow cooker liner with this recipe—it will prevent a baked-on mess, eliminating extra time in the kitchen so you can spend quality time with your family.

Ingredients:

  • 2 pounds lean ground turkey
  • 2 yellow onions, diced small
  • 2 tablespoons canola oil
  • 6 garlic cloves, minced
  • 2 packets taco seasoning mix
  • 2 (15.5 oz.) cans dark red kidney beans, drained and rinsed
  • 1 (28 oz.) can diced tomatoes, with juice
  • 1 cup whole milk
  • 2 cups low-sodium chicken broth
  • 1 cup cheddar cheese or 1 cup chopped tomato or a dollop of sour cream (optional)

Prep:

  1. LINE a 4- to 5-quart slow cooker with a Reynolds® Slow Cooker Liner.
  2. COOK ground turkey and onions in oil, in a large skillet, until meat is browned. Drain off any excess fat.
  3. SPOON browned turkey mixture into the lined slow cooker.
  4. ADD garlic, taco seasoning, beans, tomatoes, milk, and chicken broth to the slow cooker and gently stir with a rubber spoon/scraper to fully mix ingredients together.

Cook:

  1. COVER and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  2. 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.)

TOP individual servings with cheddar cheese, tomato. or sour cream and serve (optional).

REYNOLDS KITCHENS TIP: No one likes to spend their afternoon elbows deep in soapy water and bubbles, scrubbing away at a messy slow cooker! So when you’re making this delicious and hearty meal, just use a slow cooker liner. It will help keep the usual sticky and baked-on messes away. When you’re done, simply toss away the liner and get back to spending quality time with your family and friends.

Moms, what is your favorite thing to cook in the slow cooker?


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