Ingredients
Scale
- 1.5 lbs lean ground turkey or ground beef (93% lean)
- 2 cans (15 oz each) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 jar (24 oz) chunky mild or medium salsa
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 packet (1.25 oz) low-sodium chili seasoning mix
- 1 cup beef or vegetable broth
- 1 teaspoon smoked paprika
- Optional toppings: Greek yogurt (high protein sour cream sub), shredded cheddar, green onions
Instructions
- Step 1: Combine the Ingredients – Place the raw ground meat directly into the bottom of your slow cooker. If you prefer a finer texture, you can brown it in a skillet first, but for a true “no prep” experience, simply break it up into small chunks with a wooden spoon inside the crockpot. Add the drained kidney beans, black beans, fire-roasted tomatoes, chunky salsa, chili seasoning, smoked paprika, and broth. Stir everything together until the meat is submerged in the liquid and the spices are well distributed.
- Step 2: Slow Cook to Perfection – Secure the lid on your slow cooker. Set the heat to “Low” and cook for 6 to 7 hours, or “High” for 3 to 4 hours. Cooking on low is recommended to allow the proteins to become tender and the flavors to deepen. About halfway through cooking, give the chili a quick stir to ensure the meat is breaking apart evenly and absorbing all the delicious juices.
- Step 3: Plating and Topping – Once the cook time is complete, stir the chili once more to incorporate any moisture on the surface. Ladle the hot chili into deep bowls. For a festive Christmas touch, top each bowl with a dollop of plain Greek yogurt for extra protein and a sprinkle of fresh green onions or cilantro for a pop of holiday green. Serve immediately while piping hot.
- Cook Time: 6 hours 5 minutes