Adapted from different recipes to suit our preferences and fit my 3 quart slow cooker. Serve with cornbread, corn chips, or freshly fried corn tortillas, along with sour cream, shredded cheese, and corn. Melt Velveeta® and mix it with leftovers for a winning dip.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 25 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 ¼ pounds ground turkey
- 2 onions, chopped
- 2 Anaheim chile peppers, chopped
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (16 ounce) can Mexican-style hot tomato sauce
- ¼ cup chili powder
- ¼ cup cornmeal
- 2 tablespoons minced garlic
- 1 tablespoon dried onion flakes
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1 teaspoon dried parsley
- 1 teaspoon dried Mexican oregano
- 1 teaspoon beef base
- ½ teaspoon red pepper flakes
- ½ teaspoon ground coriander
- ½ cup water, or as desired
Instructions
- Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.
- Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.
- Cook on High for 4 hours (or on Low for 8 to 10 hours).
- Substitute 1 packet of store-bought seasoning mix for the dry seasonings, if desired.
- Lean ground beef can be substituted for the ground turkey, if desired.
- Substitute 1 chopped bell pepper for the Anaheim pepper, if desired.
- Substitute a 6-ounce can of tomato paste plus 1/2 cup water for the Mexican-style tomato sauce, if desired.
- Substitute 1/2 ounce Baker’s(R) unsweetened chocolate for the cocoa powder, if desired.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 8 g |
| Protein | 18 g |
| Saturated Fat | 1 g |
| Sodium | 475 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Well it’s my recipe and I love it, obviously 🙂 If you don’t like cilantro, omit the coriander. It’s the same plant. It’ll leave a soapy aftertaste if you are part of the population bearing a gene that makes cilantro/coriander taste bad. Cheers!
Slow Cooker Turkey Chili with Kidney Beans Haiku: “Not sure bout this one. Daughter loved it, I was ‘meh’, had odd aftertaste.” I can’t put my finger on what was peculiar about the aftertaste in this chili, and re-reading the ingredients, I’m still scratching my head, unless it had something to do w/ the coriander, cocoa powder, beef base and/or sugar, which are ingredients I haven’t typically used in my chilis. I followed the recipe as written, except, per cook’s notes, subbing ground beef for the turkey and bell pepper for the anaheim. I’d hover around 3.5 stars on this one if only I could detect what about all of those ingredients (of which several were probably unnecessary) gave this a strange (but not unpleasant) flavor.