I’m calling this the best turkey chili because it really is the only recipe you’ll ever want to use when making a pot of chili.
Two of our best friends, Adam & Ashley, live in Yadkinville, NC. We plan regular trips to visit them – exploring NC wine country that they get to call home, hiking, and eating really good food either home cooked or at a new restaurant.
The first time we had this turkey chili was upon our arrival to their home. It had simmered in the crock pot all day & was the perfect fuel welcoming us after our road trip from Wilmington (at the time) and filling us up before our next day hiking and vineyard exploring.
Crockpot Turkey Chili
From the combined kitchens of Ashley & Amanda
2lbs Ground Turkey
2 Cans Kidney Beans (I use 1 can of dark red and 1 can of cannellini beans)
1 Can of Black Beans
(All beans should be drained and rinsed before adding them to the crockpot)
2 Cans Diced Tomatoes (undrained) – I’ve also used the Italian seasoned diced tomatoes if it’s what I have in the pantry and it’s just as good.
8oz Can Tomato Sauce
1 Vidalia Onion – Diced (Original recipe calls for 2 small onions, either are fine, we just always have vidalia on hand)
1 Green Pepper – Diced
2-3 Cloves of Garlic – minced
2 tbsp of Chili Powder
2 teaspoons salt (or to taste)
1 teaspoon pepper
*I buy all unsalted products of diced tomatoes and beans as I prefer to control the sodium content while cooking.
Dice the onion and bell pepper. Mince the garlic. Add turkey, onion and bell pepper to a skillet, stirring occasionally until meat is browned.
(There is no need to add the onion and bell pepper if you plan to allow the chili to simmer in the crockpot 8 hours.) I’ve found that if I sautee the peppers and onions ahead of time, it speeds up the process when you have less time for the chili to simmer.
While the meat and onions are cooking, drain and rinse all beans.
Add tomato products, beans, garlic, chili powder and salt & pepper to taste to the crockpot.
Add the turkey once browned.
Stir ingredients until blended.
Set the crockpot to simmer either for 8 hours on low or 4 hours on high.
You can top your chili with sour cream (or greek yogurt), cheese, hot sauce and sliced avocado or eat it as is.
Chili pairs well with skillet cornbread. We love Jiffy.
*Tip for making the best skillet cornbread – add about 1-2 tbsp of butter to a skillet. Put the skillet it in the oven while it’s preheating and you’re mixing the cornbread ingredients. Once the oven preheats, carefully take out the hot skillet and add the cornbread mix. You’ll hear it simmer. It gives a nice caramelization to the edges of the cornbread before baking.
This chili does freeze well should you want to save some for a later date.
Hope you enjoy this easy crockpot Turkey Chili. I’d love to hear what you think.