Chili is a staple of sports season… and this one makes it EASY. I, for one, hate it when we have a ton of people over and I’m stressed about what’s on the stove or in the sink. This recipe has a little bit of prep, otherwise you can set it and forget it!
The game changer? My Crock-Pot® Slow Cooker. Not only is it easier to cook this way, but because it’s in there for 4 hours, your whole kitchen will smell amazing. Seriously, I’m not sure I’ll ever cook chili in a regular pot ever again! Watch how it’s done below:
how to make slow cooker turkey chili
ingredients
1 lb ground turkey
1 red pepper
2 cloves garlic
1 onion
28 oz can crushed tomatoes
1 can kidney beans, drained
1 can black beans, drained
1/2 – 1 tbsp chili powder (depending on how spicy you like it!)
1/2 tbsp cumin
a dash of cayenne pepper
1/2 cup red wine
1 cup vegetable broth
salt and pepper
*Optional addition: 2-3 links of raw hot Italian pork or turkey sausage (taken out of casing) with an extra small can of crushed tomatoes.
step one
Dice the onion. Cook in olive oil over medium heat.
step two
When they start to soften, add the ground turkey. Continue cooking until the turkey is cooked through.
step three
Chop the red pepper and mince the garlic.
step four
Add cooked turkey/onions, chopped red pepper, minced garlic, crushed tomatoes, kidney beans, black beans, red wine, broth, spices, and salt and pepper to the slow cooker. Stir to combine.
step five
Cover and cook on high for 4 hours.
step six
Top with shredded cheese and any other toppings you like!
notes
If you are adding the additional sausage, remove the meat from the casing and cook with the ground turkey. Since the soup will be meatier, you’ll want to add an extra can of crushed tomatoes (14.5 oz can). If it’s still too thick for you, add a cup of water to thin it out!
If you don’t have a crock pot, don’t worry! Instead of cooking the onion and meat in a small pan, bust out your big soup post! Cook those as instructed, then add red pepper, minced garlic, crushed tomatoes, drained kidney beans and black beans, red wine, broth, spices, and salt and pepper to the pot. Simmer for at least a half an hour, or until the flavors meld together and the red peppers are soft. That’s it!
Want to bulk up this chili?
If you’re making this for game day, you can also set up a fun chili bar for the occasion! Just set out the chili, shredded cheese, sour cream, crumbled tortilla chips, jalapeños, diced onions or whatever else you like. Your guests will be happy all afternoon, I promise!
Have you ever made Slow Cooker Turkey Chili before?
Slow Cooker Turkey Chili
Ingredients
- 1 lb ground turkey
- 1 red pepper
- 1 onion
- 2 cloves garlic
- 1 can (28 oz) crushed tomatoes
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1/2 - 1 tbsp chili powder (depending on how spicy you like it!)
- 1/2 tbsp cumin
- a dash of cayenne pepper
- 1/2 cup red wine
- 1 cup vegetable broth
- salt and pepper
- *Optional addition: 2-3 links of raw hot Italian pork or turkey sausage (taken out of casing) with an extra small can of crushed tomatoes.
Instructions
- Dice the onion. Cook in olive oil over medium heat.
- When they start to soften, add the ground turkey. Continue cooking until the turkey is cooked through.
- Chop the red pepper and mince the garlic.
- Add cooked turkey/onions, chopped red pepper, minced garlic, crushed tomatoes, kidney beans, black beans, red wine, broth, spices, and salt and pepper to the slow cooker.
- Stir to combine.
- Cover and cook on high for 4 hours.
- Top with shredded cheese and any other toppings you like!
Notes
If you are adding the additional sausage, remove the meat from the casing and cook with the ground turkey. Since the soup will be meatier, you'll want to add an extra can of crushed tomatoes (14.5 oz can). If it's still too thick for you, add a cup of water to thin it out!
If you don't have a crock pot, don't worry! Instead of cooking the onion and meat in a small pan, bust out your big soup post! Cook those as instructed, then add red pepper, minced garlic, crushed tomatoes, drained kidney beans and black beans, red wine, broth, spices, and salt and pepper to the pot. Simmer for at least a half an hour, or until the flavors meld together and the red peppers are soft. That's it!
Want to remember this recipe later? Pin the image below!
![Crock-Pot® Detox Vegetable Quinoa Soup [Cooking Video]](https://www.lakeshorelady.com/wp-content/uploads/2016/12/Detox-Vegetable-Quinoa-Soup-2-150x150.jpg)
So perfect for fall! Delish!
Yum! That chili looks so good! I also love topping mine with cheese! 🙂
Looks really yummy! I'm totally trying this. xx