Full of vegetables and lots of flavor, this Turkey Chili Soup is easy to prepare. Just place everything in the slow cooker and go!
There are some days when I want to share a recipe, but my mind is elsewhere when it comes to writing. Today is one of those days, so this blog post will be short and sweet. (Hey, I see you celebrating over there. Watch it.) 🙂
Sometimes I tend to forget about my slow cooker. Then when I do take it out and use it, I think to myself, “Why do I not use this thing more often? It’s so convenient.” I do enjoy the process of cooking without a slow cooker, but sometimes it’s really nice to toss everything in a big pot, turn it on, walk out the door, and then come home later to an amazing smell and food that’s ready to eat.
A couple of Sundays ago, I wanted to throw together some soup before church. I almost didn’t measure the seasonings and then decided to go ahead and document exactly what I put into the slow cooker. (I knew I would forget if I didn’t write it down.) I’m glad I did because the soup was a success and it would have been a little disappointing to enjoy it and then be unsure as to how to recreate it.
I wasn’t sure whether to call it a soup or a chili, because it’s kind of a cross between the two. Hence the name, Turkey Chili Soup. (Whatever works.)
Have a good day!
Turkey Chili Soup
- 2 lbs ground turkey, uncooked
- 1 28 ounce bag frozen mixed vegetables
- 1 28 ounce can crushed tomatoes
- 2 cups water
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- pinch cayenne pepper
Cook turkey in skillet over medium heat until no longer pink. Drain. Place turkey and vegetables in slow cooker. Add crushed tomatoes, water, and seasonings. Stir lightly to combine. Cook on high for 3-4 hours or low for 5-6 hours.
~K in the Kitchen