Ingredients55 m servings 299
- Heat vegetable oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion; cook and stir until the onion is tender, about 5 minutes.
- Add the chicken broth, tomatoes, black beans, kidney beans, refried beans, garlic, chili powder, paprika, oregano, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes. Sprinkle each bowl with a teaspoon of Cheddar cheese, if desired.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 299 calories; 9.4 31.2 25.2 65 655 Full nutrition
ReviewsRead all reviews 87
Quick and easy. I really enjoyed this. Who thought you could make a pot of chili after getting home from work. For those of you who like your chili hot and spicy -- you will need to add somet...
Really delicious! I think what surprised me was how much I like the refried beans and how they enhance the consistency of the chili. I used vegetarian beans and diced toms.with garlic and onions...
I just made this tonight and turned out great! I used Rotel (canned tomatoes with chilies) instead of regular diced canned tomatoes to give it a little more spice. Also, I did this in a crockpo...
I use a lot of recipes off this site, but I have to say that this is the BEST Chili recipe I have ever used hands down and I am not sure why! It is super easy and super delicious and it makes a ...
I used a can of Rotel original instead of crushed - the flavor is amazing - lots of spice!