There are certain meals that I crave when the seasons change, and chili falls solidly in my autumn go-to dishes. It’s hearty, it’s perfect for eating while watching football, and it’s happy to simmer patiently in the slow cooker on busy school nights when soccer practice or Cub Scouts keeps us out late.
One of the great things about this Crock Pot Turkey Chili is how easily it can be adapted to your family’s tastes. You can substitute ground beef for the turkey, and you can use whatever types of canned beans you have on hand. A little bit of diced jalapeno or green chili would be great for people who like a little more heat, or for those households who don’t have to accommodate kid palates.
As it is with many things, the toppings really kick the meal up a notch, so don’t forget all of your favorites for serving!
This Crock Pot Turkey Chili freezes beautifully, which is great for single serving lunches or for dinner when I have nothing planned and we’re out of milk and cereal.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Turkey Chili. (affiliate link)
Crock Pot Turkey Chili
- 1.5 lbs. lean ground turkey (or lean ground beef)
- 1 small white onion, diced
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 29 oz. can tomato sauce
- 1 15 oz can kidney beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 14.5 oz can diced tomatoes
- 2 TBSP chili powder
- 1 tsp ground cumin
- salt and pepper to taste
- desired toppings
- In a large skillet, brown ground turkey over medium-high heat, breaking it into small pieces as it cooks. Drain fat, and transfer browned turkey to slow cooker.
- Add remaining ingredients to slow cooker, and mix well.
- Cover and cook on HIGH 3-4 hours, or LOW 6-7 hours.
- Salt and pepper to taste, and serve with whichever toppings you like. Some suggestions are: sour cream, Fritos,hot sauce, shredded cheddar cheese, and fresh cilantro.
Sometimes you need to make a big batch of chili, but this recipe makes a just right amount and is perfect for a cool, Fall Friday night. I used ground beef and tomatoes with green chilies. The spiciness was just perfect, but maybe a little too spicy for kids. I will make this again. It was easy and the ingredients are mostly pantry staples.
My kids ate this happily, partially because the got to put Fritos on top. My husband had to add hot sauce to his to make it spicy enough for his tastes, but he was pleasantly surprised by the flavor because he immediately distrusts anything made from ground turkey. I loved this chili, and wish I would have doubled the recipe so I could have frozen more of it for later.