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Turkey Chili and Cheese Mini Sliders are an irresistible combination of hearty flavors and delightful textures that make them a favorite for gatherings, parties, and family dinners alike. These bite-sized treats are not only crowd-pleasers but also versatile enough to cater to a variety of palates. Whether you’re serving them at a game day event or as a cozy weeknight meal, these sliders are sure to impress.

Turkey Chili and Cheese Mini Sliders

Discover the ultimate crowd-pleaser with Turkey Chili and Cheese Mini Sliders! This delicious recipe combines lean ground turkey, hearty beans, and a blend of spices, all topped with gooey cheese and nestled in soft slider buns. Perfect for game day, parties, or family dinners, these sliders are not only easy to make but also versatile for any palate. Learn how to create this satisfying dish that will leave everyone asking for seconds. Enjoy a flavorful experience with each delightful bite!
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Ingredients
  

For the Turkey Chili:

1 lb ground turkey

1 medium onion, finely chopped

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes with green chilies

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and freshly ground black pepper, to taste

1 cup chicken broth (low-sodium recommended)

Olive oil, for sautéing

For the Sliders:

12 slider buns

1 cup shredded Monterey Jack cheese

1 avocado, sliced (optional for topping)

Fresh cilantro, chopped (optional for garnish)

Instructions
 

Cook the Turkey Chili:

    - In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for approximately 3-5 minutes until the onions are soft and fragrant.

      - Increase the heat slightly and add the ground turkey, cooking until it is browned and fully cooked, about 5-7 minutes. Use a spatula to break up the meat as it cooks.

        - Stir in the diced bell pepper and continue cooking for an additional 3 minutes until slightly tender.

          - Add the kidney beans, black beans, diced tomatoes with green chilies, chili powder, ground cumin, smoked paprika, and chicken broth. Season with salt and black pepper according to your taste.

            - Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 25-30 minutes, stirring occasionally, to allow the flavors to meld.

              Prepare the Sliders:

                - Preheat your oven to 350°F (175°C).

                  - Carefully slice each slider bun in half horizontally and arrange the bottom halves on a baking sheet.

                    - Spoon a generous amount of the turkey chili over each bun bottom, ensuring an even distribution. Top each with a mound of shredded Monterey Jack cheese.

                      - Place the top halves of the buns on each slider to form a complete sandwich.

                        Bake:

                          - Cover the assembled sliders with aluminum foil and place them in the preheated oven. Bake for 10-12 minutes, or until the cheese has melted and the buns are warmed through.

                            - For a delightful crispy top, remove the foil for the last 3-5 minutes of baking, allowing the tops to toast slightly.

                              Serve:

                                - Once baked, remove the sliders from the oven and let them cool for a minute. Serve while hot, with optional sliced avocado on top and a sprinkle of fresh cilantro for garnish. Enjoy your flavorful Turkey Chili and Cheese Mini Sliders!

                                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 12 sliders