Slow Cooker Turkey Enchilada Chili
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Preseasoned ground turkey adds a kick to this hearty Slow Cooker Turkey Enchilada Chili! Let the slow cooker do all the hard work while you reap the delicious rewards. Filling, flavorful, and kid-friendly, this Mexican dinner is the whole enchilada any night of the week.
Total Time
4 Hours 20 Minutes
Serving Size
6 Servings
1
(16-ounce) package JENNIE-O® Taco Seasonings Turkey Sausage
1
medium onion, chopped
1
poblano pepper, chopped
2
cloves garlic, chopped
1
(14-ounce) can enchilada sauce
1
(14-ounce) can fire-roasted diced tomatoes
1
(15-ounce) can black beans, drained
1
(12-ounce) package frozen corn kernels
1
(4-ounce) can diced green chiles
2
cups chicken broth
garnish with desired toppings: tortilla chips, fresh cilantro, shredded cheddar cheese, jalapeno slices, chopped tomatoes, sliced ripened olives, sour cream
1
Spray skillet with nonstick cooking spray. Preheat skillet over medium heat.
2
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
3
Transfer turkey to 6-quart slow cooker. Add onion, pepper, garlic, enchilada sauce, diced tomatoes, beans, corn, green chiles and chicken broth.
4
Cover and cook on LOW 4 hours or HIGH 2 hours.
5
Serve with desired toppings.
Calories
290
Protein
18g
Carbohydrates
34g
Fiber
7g
Sugars
6g
Fat
11g
Cholesterol
45mg
Sodium
800mg
Saturated Fat
2g
