This turkey taco chili is everything you want in a taco, but in a bowl and perfect for a larger crowd or leftovers for the week. With ground turkey, black beans, onions, corn, fire-roasted tomatoes, and taco seasoning this hearty dish is six basic ingredients that will fill you up but not bust your belt. This chili is thicker than a classic chili so you can grab some tortillas and use it as taco filling as well if the mood strikes.
Turkey Taco Chili
- ½ large onion, chopped
- 1 lb ground turkey
- 2 tbsp taco seasoning
- 1 tbsp vegetable oil
- 2 can black beans (15 oz), drained
- 1⅓ cups frozen corn (use the black beans can to measure)
- 1 28 oz can fire-roasted tomatoes
- Salt and pepper to taste
- 1 cup Mexican cheese blend, for garnish
- Sour cream, for garnish
- Cilantro, for garnish
- Tortilla strips, for garnish
Divide the onion, ground turkey, taco seasoning, and vegetable oil between two pans.
Mix to combine and broil for 10 minutes or until turkey has started to turn brown.
Divide the black beans, corn, and fire-roasted tomatoes between the two Suvie pans and stir to combine. Season to taste with salt and pepper.
Load into upper zone of Suvie, fill reservoir, enter My Cook > Slow Cook & Starch settings and cook now or schedule.
My Cook > Slow Cook & Starch Settings
Low, 2 hours
Starch: 0 minutes
After the cook remove the two pans from Suvie.
Stir to combine and adjust seasonings to taste. Divide among bowls, top with cheese, sour cream, cilantro, and tortilla strips. Enjoy!
A herbaceous and fruit-forward Sauvignon Blanc is the ideal wine to the pair with this dish.