Slow Cooker Turkey Chili with Kidney Beans recipe

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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

Nutrition Info

222.5 calories
carbohydrate: 27.1 g
cholesterol: 41.9 mg
fat: 5.6 g
fiber: 8.2 g
protein: 17.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 475.2 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Cook on High for 4 hours (or on Low for 8 to 10 hours).

Recipe Yield

10 servings

Recipe Note

Modified from various recipes for our tastes - sized to fit my 3 quart slow cooker. Serve with sour cream, shredded cheese, and cornbread or corn chips or fresh fried corn tortillas. Melt Velveeta® into leftovers for an instant-win dip.

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