Turkey Taco Chili

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.]

Total Time:
7 hr 15 min
15 min
7 hr

6 servings

  • 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.

Cook your chili with a Reynolds® 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.

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