Turkey chili that is loaded with beans, corn, and tomatoes and served over steaming rice with a little dollop of sour cream is so soul-warming on a cold February night. Maybe a few slices of fresh avocado to really top it off and make it perfect.

This turkey chili is about the only kind of chili that The Hubster will eat. He is not a big fan of chili in general because his chief complaint is that it usually has too much chili powder. He isn’t the biggest fan of chili powder. It has taken me years to concoct a chili that has minimal chili powder – do you know how hard it is to make a chili with virtually no chili powder? I use other tasty spices to make this chili delectable and pleasing to everyone’s palette.

O The Hubster – my toughest food critique.

Do you ever make something and look forward to the leftovers more than the initial meal? I do that with this chili. When I don’t have leftovers I am not a happy Momma bear the next day. In my opinion, it gets better as it sits overnight. The flavors enhance and it just makes the perfect lunch.

I’ve even been known to make french fries or tater tots and spoon some of this chili over it. Have you heard of tot-chos? It’s like tater tot nachos but I do mine chili style. It is so beyond yummy and my boys love, love, love it.

Turkey is uber heart healthy and I add a ton of vegetables; corn, bell pepper, onion, tomatoes, red beans, and black beans (which I know are technically legumes but o well and tomatoes are a fruit…right?). All I know for sure is that this chili is kick-butt and everyone I have ever made it for has raved about it – it’s just that good!

I found a simple turkey chili recipe in my featured cookbook of the month, Crock-Pot: The Original Slow Cooker, Best Loved Recipes, (read my review here) and put my own twist on it. The original was rather plain; turkey, chili powder, s&p, and tomatoes. Kind of boring, right? I couldn’t have that so I jazzed it up and made it more tasty for my family.

So, I implore you – give this a try on a cold busy day and you won’t regret it. We like ours with hot buttered rice but that is totally optional (my Mom served chili that way when I was little and I always loved it that way <3) and you can’t have a good chili without sour cream and some shredded cheddar.

What are your perfect chili toppers?

 

Print Recipe
Crock Pot Turkey Chili
Turkey chili that is loaded with beans, corn, and tomatoes and served over steaming rice with a little dollop of sour cream is so soul-warming on a cold February night. Maybe a few slices of fresh avocado to really top it off and make it perfect.
Course Main Dish
Prep Time 30 minutes
Cook Time 6-8 hours (low)
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 6-8 hours (low)
Servings
servings
Ingredients
Instructions
  1. In a pan over medium-high heat cook the turkey. Crumbling as it cooks until no longer pink and cooked thoroughly.
  2. Place the turkey in the crock pot aka slow cooker. Add the tomatoes, both beans, corn, bell pepper, onion, and spices.
  3. Stir everyting and set the crock pot to low. Cook the chili for 6-8 hours. If you can, stir it a few times within this time. If you can't it is ok.
  4. Before serving season with salt and pepper and give it a good stir.
  5. Spoon into bowls and garnish with any desired toppings.
Recipe Notes

*Do you need a new hot crock pot? I can recommend one on my Tools of the Trade page so check it out!

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