Turkey chili is one of the first things I cooked in a Crock Pot. Chili is definitely one of my favorite things to make in the cooler months, and I love customizing it. I make lots of types of chili: crunchy taco chili, white bean chili, vegetarian chili, and steak and beer chili. But turkey chili is the kind I make most often because you use an inexpensive meat, and there is almost no work involved.
I love food with lots of color and texture, so I use as many types of beans and veggies as possible.
I love substituting stuff in chili. Just like with the salsa, you can substitute taco sauce or Rotel tomatoes. Whatever you have that saves you from making another trip to the store. I’m writing this recipe as if I were making my ideal turkey chili and have exactly the ingredients I want.
This time I used fresh bell peppers because I had some in the fridge, but you can also use the frozen pepper stir fry if that’s easier. It has peppers and onions, so no chopping at all.
For garnishes, I love a variety. My favorite healthy ones are a dollop of Greek yogurt, salted avocado, fresh cilantro, a squeeze of lime, or diced tomatoes (or pico de gallo). I also love tortilla chips, shredded cheddar cheese, and sour cream if I’m not counting calories. But who am I kidding, I am always counting calories.
[Note: I wrote this recipe in Sept. 2016. I held it over because I hated the photos. Then I re-did the photos with my point-and-shoot and thought they were much better. Then I finally got a “real” camera, and now I don’t like these photos anymore, but I’m just tired of sitting on this recipe because it IS delicious!]
Total Time: 6-8 hours
Difficulty Level: Easy
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 ¼ pounds lean ground turkey
2 tablespoons of chili powder
1 ½ tablespoons of cumin
1 ½ tablespoons of chipotle powder
2 teaspoons of paprika
2 teaspoons of garlic
1 teaspoon cayenne pepper
1 teaspoon of cinnamon
1 teaspoon of coriander
1 can of dark red kidney beans
1 can of black beans
1 can of pinto beans
1 can of whole kernel corn
1 16 ounce can of tomato sauce
16 ounces of salsa
1-2 cups of water
1-2 beef or chicken bouillon cubes
- Dice the bell peppers and onion into a medium, chunky dice. Add to the Crock Pot.
- Add the ground turkey on top of the vegetables.
- Add the Calabria chili paste and all the dried spices.
- Drain and rinse all the beans, and add to the pot.
- Add the tomato sauce. Add the corn and the liquid from the can to the pot. Add the salsa.
- Add the water and bouillon, 1-2 cups or cubes depending on how thick or soupy you want it.
- Cook for 5 hours on high or 8 hours on low. Remove cover to stir and break apart turkey a few times while it’s cooking.
- Serve with your favorite garnishes.