You can quickly put together this simple recipe for slow-cooked turkey chili and set it aside for the day. Cheddar cheese, crumbled corn chips, and a dollop of sour cream make a great topping for this dish.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- cooking spray
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- ½ medium onion, chopped
- 2 tablespoons chili powder
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Instructions
- Heat oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
- Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans, and onion. Season with chili powder, garlic powder, cumin, red pepper flakes, black pepper, allspice, and salt.
- Cover, and cook on Low for 8 hours, or on High for 4 hours.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 11 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 547 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made this…it was spiced great….I found it to thick, there isn’t any liquid added…when it was finished, I added some vegetable broth. PERFECT…
I used what I had in my pantry which meant I substituted One can of tomato sauce and one can of diced tomatoes for the tomato soup. I also deleted the pepper flakes because I’m not a spicy person. It came out great!
Great recipe, this was the first recipe I have tried on allrecipes and it did not disappoint. I used Italian ground turkey for a little extra flavor. The chili tired out just a little on the spicy side but in my case that is a good thing
I have made this turkey chili so many times, and we love it. I will admit to using tomato sauce and crushed tomatoes instead of soup. Today I am changing it up and using stew beef instead of the turkey. Fingers crossed!
The chili was absolutely delicious and really hit the spot! The recipe was simple as well. Definitely adding this one to the rotation.
I had ground beef on hand so I used that instead of turkey. It was good but other reviews led me to believe that this would be spicier than it is. I think I’ll toss in some peppers next time.
This was a hit with my kids. The only thing I did different was season the ground turkey with some Chupacabra seasoning, cayenne, and ground black pepper. This is a hearty chili. I’ll definitely make again.
This was a great recipe base for my best leftover Thanksgiving Turkey chili ever! As in typical Allrecipes fashion, I have to make adjustments (mandatory). I took the canned corn, canned green chili advice. 2x pinto bean cans, 1x black beans. No tomato soup, instead the highest quality tomato purée and diced tomatoes you can find, about equal parts. Throw 2 hot sausage links in to brown with carrots and/or your raw turkey. 4 or so mins later, throw in the celery. A few mins later throw in the onion. Finally, throw in fresh garlic, instead of powdered, for 3 or so mins tops. If you have tomato paste, throw 2 tablespoons in, stir to incorporate, then *do not touch* until carmelized – about 6 mins. Next, throw in about 2 tablespoons of red wine, let simmer for 5 or so mins. This adds a bunch of flavor. Proceed to add in your remaining ingredients like cooked leftover turkey, if youre using that instead, and tomatoes. I added some spices you may be interested in trying. Moroccan Ras El Hanout – about a tablespoon. You could substitute with curry powder or paste, although it wouldn’t be the same. About a tablespoon of Urfa pepper. If you’re not using smoked leftover turkey like me, add a dash of Liquid Smoke and thank me later. I used more of the spices then called for in this recipe, but I just taste and see. Slightly under season, give it a few hours, add more. I added 15 oz of water, likely 2-3tbps of chili powder, etc. Cheers m8s
Wonderful chili. I never thought tomato soup would work, but it was one of my best batches of chili! Of course, there had to be substitutions, based on what I had. I didn’t have low sodium tomato soup, so I used regular, and because I only had one can of soup, I used 1 can of store bought tomato sauce. Everyone loved the flavor, and it was great for leftovers.
Very good
Really easy to make. Substituted plain tomato sauce instead of the soup and liked the less sweet flavor profile.
Excellent chili!!
This dish never fails to impress, though I cut the red pepper flakes out, as it is a bit hot with them.
I loved this recipe! It was easy to make and VERY enjoyable/we (my husband and I ) enjoyed the portion size it made as we both had dinner AND nice dinner the next day for my hubby! I did read the reviews before cooking and made the “tweaks” recommended. 1. Used ONE WHOLE CAN of tomato paste instead of any of the tomato sauce 2. Used TWO cans of the MILD Tomatoes with green chili’s (the small cans from Walmart-I drained about 3/4 of the liquid before pouring in the crockpot) 3. Used ONE TB Chili powder instead of two (honestly didn’t see it was two but one was just fine!) 4. Used OLIVE OIL to brown the turkey and that was just fine; I also threw the onion in there with it and browned it all together and that worked out great! My husband told me it was a “keeper” and to “def make again” sooooo, I would say it’s a HUGE SUCCESS!!!!
Loved this! I use whatever beans I have on hand (sometimes the correct amount, sometimes black eyes peas, sometimes mixed beans) and it is a smash hit – also makes great leftovers. My husband and my family of picky eaters very much enjoyed (especially if I added sour cream and cheese). I’m wondering – has anyone doubled this recipe in their crockpot? I think this might freeze well but I’m not sure
Very simple! We made it using leftovers from Turkey Day.
I love this recipe. I have been making it for almost a year now. I enjoy the ease of using my crock pot so having a great recipe is always a plus. I don’t eat beef so Laura’s Turkey Chili is just perfect for me. I took several tips from others who commented. I only used one can of kidney beans and I substituted one can of tomato soup (Campbell’s low sodium) with a can of Rotel tomatoes. I didn’t have any Allspice seasoning, so I just added a sprinkle of cinnamon. Because I am watching my sodium intake, I drain and rinse my black beans and the kidney beans. Makes it a little bland but it is still delicious. I have been experimenting with the Red Pepper Flakes. The amount listed makes it TOO hot for my taste buds. So, I’ve been decreasing the amount every time I make my chili. I’m done to 1/8 teaspoon. After it’s done, I top my chili with avocado slices. OMG!! It makes up for the low salt and it’s healthier. Sometimes I’ll top with a small amount of sour cream but not often. I previously ate Tostitos multigrain chips with my chili. But I am now in love with the Simply Organic white cheddar Doritos. Yum-yum! You’ve got to try it. It’s the only time I enjoy these chips. Even though it’s blazing hot outside, I actually have a batch of Laura’s chili cooking now. It’s really that good! Enjoy y’all.
I always make it with my family and now it’s a go to recipe!
The recipe was easy to put together, but 7 hours in a crock pot was too long, especially since the meat was already cooked. It became thick like a paste. If I were home all day I could have spotted this and stopped the cooking process, or added some water. I ate it anyway, but the children said it was bland so I gave them some sour cream. Perhaps more spices. We were disappointed with this one. K.
Was really good I added bell peppers and a few bay leaves to mine but was still delish
We pureed out own tomatoes, with jalapenos, garlic and red onions as our base when we used the receipe! We like it hot and added cayenne and chili powder!