I compared the top 5 recipes on this website, added a few of my own (Sriracha® and adobe sauce) and my favorite ingredients from each, and presto! A hearty, rich, chili made with turkey! Before leaving for work, you can quickly prepare the turkey and combine the ingredients in a slow cooker, toss it in the fridge, and take it out to finish cooking on low. It works great and is really simple to do. For football games, tailgating, and just plain old chilly weather, all the guys adore it. I hope you enjoy it from my table to yours! As desired, top with cheese and sour cream.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds ground turkey
- 1 (1.25 ounce) package taco seasoning mix
- 1 yellow onion, chopped
- 1 (14.5 ounce) can crushed tomatoes, drained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (10.75 ounce) can condensed tomato soup
- ½ (15 ounce) can black beans, drained and rinsed
- ¼ cup chili powder
- 3 canned green chile peppers, sliced
- 1 tablespoon diced peppers from adobo sauce with chipotle peppers, or more to taste
- 2 teaspoons chile-garlic sauce (such as Sriracha®)
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir taco seasoning into ground turkey until evenly coated.
- Mix seasoned ground turkey, onion, crushed tomatoes, kidney beans, tomato soup, black beans, chili powder, green chile peppers, chipotle peppers from adobo sauce, chile-garlic sauce, black pepper, salt, basil, paprika, and cayenne pepper in a slow cooker.
- Cook on Low, 8 to 9 hours (or High about 4 hours).
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 8 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 1595 mg |
| Sugars | 7 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty, but WAY too spicy! Normally I’m someone who can handle their heat, but once I tasted this after it was done, I had to really tone down the spice to make it edible for more than one bite. Would taste just as good if it weren’t so spicy, so I will try to aim for that next time.
Delish! I made it for a group of friends and they now request it all the time. It is spicy but SO good! I don’t use adobo sauce and I add a can of corn just because we like having it in our chili. Make with corn bread and it is FANTASTIC! Definitely one of my hubby’s favorite meals!
FABULOUS and so easy to make. I never would have considered using condensed tomato soup, but it’s perfect. The chipotles give a rich deep flavor. I love spice! I used non fat Greek yogurt at the end in place of sour cream. Then I added . some shredded cheddar cheese on top. Will be making all the time now!
Very good. Only used 2 cans chili peppers- still very spicy may only use 1 can next time.
Easy and surprisingly delicious. I try to make everything from scratch so i was hesitant about this recipe. I followed the recipe except i used fresh jalapenos instead of canned chili peppers
Best chili I have had, just the right amount of spice.
Delicious, but over-the-top spicy for me, who loves spice. I will cut the chili powder to 2 TBLS. Also, I added 1/2 cup chicken broth because mixture was too dry.
I don’t like beans. I added an extra pound of turkey instead of the beans. I also subbed the canned green chili’s with 2 fresh jalapeños. When I put it all in the crock pot it was a little dry. I added 1 cup of water and cooled on high for 4 hours. It was awesome! Not too spicy, but had a nice kick. Served on top of a layer of Fritos and added mixed cheese. Sooo good for a cold winter meal.
Excellent recipe! A little too spicy with both the chipotle peppers in adobo and the cayenne so added a can of broth and some corn starch to thicken. I also used only 2 of 3 cans of the green chiles. Still plenty spicy but delicious! For next time: skip the cayenne, use the whole can of black beans and make a double batch of cornbread to go with. Thanks for sharing Jay. This is now my go to chili recipe.
This is the best chilli recipe I have ever tasted. My whole family loves this !
I’m rating it 5 stars because it’s true to its name and needs no revisions. Now that doesn’t mean I didn’t revise it. First, I used Trader Joe’s Ground Beef-less instead of Turkey and a 14. oz can of Tomato Sauce instead of Tomato soup. The only hot spices I used were Bill Echols (Allrecipe member) Taco Seasoning recipe and 1/2 Tbsp Chilies in Adobe. I did not brown the meat- less or cook the onions. I put everything in the crock pot, onion, garlic, meat, beans added seasonings and stirred it up while crock pot was on high then I added the tomato sauce, covered and cooked on low all day. It was perfectly thick and just spicy enough for my young crew.
Yummmmy! I made this pretty much as is but I used extra black beans instead of kidney and added some frozen corn at the end. I also added a can of water but it didn’t make it soupy. This chili was spicy and delicious. I ate it for lunch with cornbread and I think it will be even better when I heat it up tomorrow!
Did make one change, that is only because I used very lean meat, added about a cup of chicken stock. Fabulous! Garnished with a blend of Mexican cheese , jalapeno slices and avocado. Can’t wait for leftovers. Delish
Delicious!!! Cooked on high for 5 hours. Just for fun I used Chili seasoning pack instead of taco. Thank you for the recipe, will definitely use this in the future.
So good! I made it for a family potluck and everyone raved about it! I was nervous about the spiciness in a group like that, so I opted not to include the adobo chiles; however, I will definitely include them the next time I make it just for my family! Also, I used two cans of diced chiles simply because I misread the initial recipe! I will definitely be making this again, as will half the people at the potluck who asked for the recipe!
Jay’s Spicy Turkey Chili Haiku: “Ooo-wee it is spicy! The few things I didn’t have, I will do next time!” So I was out of chipotles in adobo, and I either mis-read the ingredient list, or maybe I was just plain OK w/ having used 3 small 4 oz. cans of diced green chiles. Used a small 8 oz. tomato sauce instead of tomato soup to avoid it possibly being too watery, as we like our chili thick-thick-thick. And I sauteed the onion (along w/ some minced garlic) as the turkey browned. Even w/o the adobo/chipotles, this was a fiery chili, but not so much that it killed any taste enjoyment. W/ cheese and Frito scoops, this was killer chili, and even better as leftovers the next day.