This thick, hot, slow-cooked chili is an adaptation of another dish. It is fantastic for events or chilly nights! Serve with crumbled cornbread or shredded Cheddar cheese on top.
| Prep Time: | 20 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 tablespoons olive oil
- 1 pound lean ground turkey
- 1 cup red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can black beans, rinsed and drained
- 1 cup rinsed and drained canned black-eyed peas
- 1 (15 ounce) can low sodium tomato sauce
- 1 dried habanero pepper, chopped
- 1 cup frozen corn kernels
- 1 tablespoon packed brown sugar
- 1 teaspoon Worcestershire sauce
- 1 tablespoon dried basil
- 1 teaspoon dried sage
- salt to taste
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
- Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
- Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
- One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 8 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 380 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Best chili I’ve made! I used fresh corn (2 ears), habanero (1 chopped), basil (8TBS) and sage (2 TBS), and added a diced onion, 1.5 TBS chili powder and 1/2 cup chicken broth for moisture. Nice sweetness to start from corn, onions and brown sugar with heat on the finish from the habaneros.
Yum! The habaneros + sage give it a delicious earthy quality you don’t get in most other conventional chili recipes. I modified the heat and added a couple more habaneros…
added a diced onion and two tbs of chile powder per other reviewers. Also added a cup of beef stock to moisten it a bit more – great flavor
Great recipe! Easy to get going. Tastes great. What more can you ask? I made a couple of small changes, but the original version is still a 5 star recipe in my view. I roasted 3 ears of corn, stripped the kernels and added it to the slow cooker. This substituted for the frozen corn. I also cut up a fresh tomato and dropped it in at the start. I think both changes helped give the chili a heartier flavor.
This is a great recipe! I made a couple of mods…I used 2 fresh habanero peppers with some seeds, added about 1 tbls of cumin and used about 2 tbls of Worcestershire sauce.. I also used 1 1/2 lbs of ground turkey (lean) the first time I made it…
Very nice chili. I had never cooked with dried habanero chiles before so I didn’t know what to expect from one. It was plenty, although I might add some canned diced green chiles for flavor next time.
I made this recipe to feed a group of people staying at a homeless shelter. I raised the serving size to 40 servings. I used canned turkey meat instead of ground turkey meat, and used jalapeno peppers instead of dried habaneros. Most of the people liked it!
Love it! I make it at least once every winter.
I really like this recipe. I liked the flavor. (We did it without the habanero peppers because my store didn’t sell the dried ones.) My husband told me he really liked so much that he wants it again this week after having it last week! It was so easy to make. I hardly spent any time cooking at all. My husband and I work so many hours that I try to find convenient things to cook. This was the most convenient dinner to cook. We eat the same thing for dinner all week long for our lack of time, so for the two of us I tripled the recipe so instead of it making 10 servings I made 30 servings. After 7 days, we still have plenty left over.
AMAZING. I make this every 2 weeks and freeze it for when my husband comes home from work and I am still at the office. He loves it… even more than his mother’s. Easy recipe and always delicious.
I followed the directions and cooked it over night. The chilli burned in my crock pot on low! 🙁 but what wasnt burned didnt seem to have much flavor. Have to remake chilli for our cook off. The burned part i believe is not the recipes fault but i may need a new crock pot.
LOVE this so much! I added more habaneros than recommended as well as some Trinidad Scorpion peppers. The hotter the better, this stuff is money!
4 stars with the caveat that I had to use a lot of extra spices: cinnamon, chili powder, chipolte chilli powder and cumin. I also added ~ 1 cup chopped onion. Used one fresh habanero and one dried chipoltle pepper as I couldn’t find dried habanero. Added ~1 cup of chicken broth–and it was still super thick! Final verdict: good, like that it had more veggies, but isn’t going to be my traditional go to chili recipe.
I made this adding one small onion, one jar of my stewed tomatoes from the garden and 2 T. chili powder. I also switched out the kidney beans for Great Northern beans. EXCELLENT!! This recipe is my new favorite chili recipe.
This chili is fire hot and delicious. I made it for a party and actually used it as a dip with tortillas. I didn’t have turkey so use 93/7 fat beef. I added 2 fresh habenaros finely chopped and it was just the right hot for us and a hit at the party. It was the last dish to arrive and the first to disappear.
Very tasty. I used a fresh habenero instead and came out just as well as dried. Also is great over mac and cheese believe it or not.
This was FANTASTIC! This will definitely warm you up on a 10 degree day 🙂 I can never find habaneros this time of year but I used a teaspoon of habanero powder, instead. I also used 1 can tomato paste, a little over a cup of tomato sauce, and added diced fire roasted tomatoes. I will defintely be making this again! Thank you for a great recipe!!
I have been making this recipe- for several years. I use habenero hot sauce instead of the pepper because they are hard to find in my town. I also love the nutritional value, high fiber, low cal. Its a great diet food-just don’t tell anybody.My husband LOVES it. I love it because it is simple, inexpensive and goes along way with a crowd. I made a double batch for a christmas party last year and it was a hit. I actually had to send a cup of it home witjavascript:__doPostBack(‘ctl00$ContentPlaceholder$edit$saveButton’,”)h one guy he loved it so much.
This was an excellent recipe. I used 1/2 C each of kidney, and black beans. I also used 1/2 C of black-eyed peas.I pressure cooked the beans and black-eyed peas for about 30 minutes before adding them to the crock pot. I skipped the ground turkey. My wife and I were too hungry to wait the hour for the 4th step so I skipped it. The recipe came out great. I will definitely make this again.
I changed this up a bit to make a vegetarian chili. It is the best chili I’ve ever had – was a hit with the hubby too, so much that he even ate all the leftovers and he’s not a leftover type of guy. The changes I made are instead of using the turkey – I used 1 bag of morningstar veggie crumblers (it’s a meat free sub for ground beef). I chopped up the garlic for the recipie and combined the veggie crumblers with it and zapped it in the microwave for 2 min before I put it in the crock-pot. Topped that with one chopped onion. I didn’t have black-eyed peas, so I used navy beans instead. I also didn’t have a fresh habenero, so I used 1 tablespoon of La Anita Habenero salsa instead. I also added another tablespoon or so of brown sugar, and I forgot to leave the corn out at the beginning, which wasn’t the frozen kind, it was canned, I just drained it. I was nervous about putting in so much basil, but oh my – is it ever good. It really makes the dish! I made it for the first time last week and already made it again because it’s so delicious. I topped it with shredded marbled cheddar cheese and a dollop of sour cream.
I added a bit of a twist which turned out great! Use Chipotles in Adobo instead of dried Habaneros, then double the tomato sauce and halve the beans. I like my chili a bit more like a soup and the kids aren’t that fond of beans.