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.
4 Hours 20 Minutes
(16-ounce) package JENNIE-O® Taco Seasonings Turkey Sausage
medium onion, chopped
poblano pepper, chopped
cloves garlic, chopped
(14-ounce) can enchilada sauce
(14-ounce) can fire-roasted diced tomatoes
(15-ounce) can black beans, drained
(12-ounce) package frozen corn kernels
(4-ounce) can diced green chiles
cups chicken broth
garnish with desired toppings: tortilla chips, fresh cilantro, shredded Cheddar cheese, jalapeño slices, chopped tomatoes, sliced ripened olives, sour cream
Spray skillet with nonstick cooking spray. Preheat skillet over medium heat.
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.
Transfer turkey to 6-quart slow cooker. Add onion, pepper, garlic, enchilada sauce, diced tomatoes, beans, corn, green chiles and chicken broth.
Cover and cook on LOW 4 hours or HIGH 2 hours.
Serve with desired toppings.