I love chili! It’s rich, spicy and so fragrant. I love coming home to the smell of slow cooker chili.
I’ve tried a lot of different chili recipes and one thing that surprises me is that many recipes are heavy on the meat and light on the vegetables and beans. With this recipe I’ve created a balance between these components.
I use two slow cookers when I make chili. There are definite advantages of using more than one: you can make bigger batches and you can make one less spicy to accommodate everyone in your family. I give my toddler the less spicy version and if I eat from that batch, then I just stir in more chili powder and cayenne pepper after I reheat it.
The recipe below is for a 4 quart and a ~2.5 quart slow cooker (it’s not labelled and since I can’t actually get 4 quarts of liquid into the 4 quart slow cooker – which is odd – I can only guesstimate the capacity).
I fantasize about upgrading to two 6 quart slow cookers and filling my freezer with chili in one go…
Slow Cooker Turkey Chili Recipe
Note: For the herbs and spices, the first measurement is for the 4 quart slow cooker and the second is for the 2.5 quart cooker.
- Ground turkey, 2 pounds
- Cooking oil, 1-2 tbsp
- Onion, 1 large
- Carrots, 3 medium to large
- *Beans, 3 cans (540ml / 19 fl.oz each)
- Corn, 1 can (540ml / 19 fl.oz)
- Diced tomatoes with juices, 2 cans (796ml / 28 fl.oz each)
- Tomato sauce, 1 can (398ml / 14 fl.oz)
- Minced garlic (1tbsp & 2tsp)
- Cocoa powder (1tbsp & 2tsp)
- Brown sugar (1tsp & 2/3tsp)
- Chili powder (2tbsp & 1tsp)
- **Seasoning (1tbsp & 2tsp)
- Oregano (1/2tsp & 1/4tsp)
- Cayenne Pepper (1/3tsp & dash)
*I use 2 cans of mixed beans and 1 can of Great Northern beans
**My seasoning of choice is Kirkland Organic No-Salt Seasoning from Costco, but you can also use powdered vegetable bouillon
Add cooking oil and ground turkey to a frying pan and cook on medium heat until the turkey is thoroughly cooked.
Chop the onion and carrots and divide between the slow cookers.
Divide the cooked turkey, tomatoes, tomato sauce, corn, garlic and spices between the slow cookers and stir thoroughly.
Make sure you don’t overfill the slow cookers or they will bubble over (and that’s a pain to clean).
Prep Time: 30 minutes
Cook Time: Low for 8-10 hours or on High for 4-6 hours.
Yield: 8 – 10 meal-sized portions. You can extend it further if you serve with bread and salad.
Top with grated cheese and a healthy dollop of sour cream. Mmmmm, delicious!