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 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.
- 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® Slow Cooker Liner
Line a 5-to 6-quart slow cooker with a Reynolds® 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.
In a large skillet, cook ground turkey and onions in oil, until meat is browned. Drain off any excess fat.
Spoon browned turkey mixture into the lined slow cooker.
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.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
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.
Top individual servings with cheddar cheese, tomato or sour cream as desired and serve.
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