Crockpot Turkey Taco Chili

Q: Is chili a soup?

For whatever reason, in our house, there seems to be a bit of a debate surrounding whether or not it’s a soup or in a category all it’s own. Comment below with your vote! Would love to hear your thoughts…

Winter has finally arrived! We’re finally getting temps in the 30s and 40s here in South Carolina, so I’m craving all the hearty meals and soups. And this Crockpot Turkey Taco Chili is the perfect blend of healthy, hearty spice. Made with lean ground turkey and a variety of beans and veggies, this chili is a step above the rest. Perfect for warming you up after a long winters day. Top this soup with sour cream, cheese, and tortilla chips, and you’ve got yourself the perfect winter meal.

Crockpot Turkey Taco Chili

1 Tbsp olive oil
2 lb 93/7 ground turkey
1 small red onion, diced
3 cloves garlic, minced
2 cans tomato sauce
2 cans Rotel diced tomatoes
1 can black beans, rinsed and drained
1 can dark red kidney beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can whole kernel corn, drained
1 1/2 cups vegetable broth
1 teaspoon sugar
my Taco Seasoning Blend (see below)

My Taco Seasoning Blend

1 Tbsp chili powder
1 & 1/2 tsp cumin
1 tsp sea salt
1 tsp cracked black pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp dried onion
1/2 tsp red pepper flakes
1/4 tsp oregano

1. Heat oil in a large pan over medium-high heat. Add the ground turkey and cook until completely browned, using a spoon to stir and break up the meat. Drain the cooked turkey of any excess liquid using a strainer, then transfer the turkey to your crockpot.
2. Add all of the remaining ingredients and stir to combine. Cook on low for 6-8 hours, or on high for 3-4 hours.
3. Serve warm, garnished with shredded cheese, tortilla chips, sour cream, green onion, and/or salsa.

What are your favorite crockpot soups?