This Crockpot Sriracha Turkey Chili makes for a comforting meal to enjoy any chilly fall evening. It's great to make on gameday and it's a must on Super Bowl Sunday. This chili is spicy, flavorful and just so tasty. Top with some cheese, sour cream, avocado, fresh cilantro, and some chips and bring this chili to a whole other level!
Start by dicing your onion, carrots, celery, bell peppers and jalapeños. Mince garlic. Drain and rinse kidney beans and black beans.
Grease a cooking pan with olive oil and bring to a heat on medium-high. Toss in onion and garlic and sauté for 2 minutes.
Add ground turkey and start to brown. Use spatula to break turkey down as it can clump up. Once you add the turkey drizzle with apple cider vinegar. Sprinkle pink salt, pepper, cumin, dried oregano, dried parsley, chili powder, and paprika. Cook until turkey has fully browned. About 12-15 minutes.
Once turkey is fully cooked add to bottom of crockpot. Layer over turkey kidney beans, black beans, corn kernels, diced tomatoes, and diced veggies. Sprinkle in pink salt, black pepper, cumin, dried oregano, dried parsley, chili powder, and paprika. Add sriracha and stir everything together making sure all ingredients are well combined.
Pour broth and stir all ingredients together again. Turn crockpot on to high and cook for 4 hours. If you want to leave the chili cooking for a longer time set crockpot on low and cook for 8 hours. Taste and adjust salt and spices to taste.
Serve and top with preferred toppings such as fresh cilantro, shredded cheddar cheese, green onions, sour cream, avocado and gluten-free chips.
This recipe can easily be adapted to be made in the Instant Pot or stovetop.