Slow Cooker Turkey Chili
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I love this chili recipe because it’s a quick meal to prepare in the morning and a delicious wholesome dinner to return to in the evening.
Terri Crandall Gardnerville, Nevada
Slow Cooker Turkey Chili Recipe
Slow Cooker Turkey Chili
2 Tbsp. olive oil
1 ½ lb. ground turkey
1 medium onion, chopped
2 Tbsp. ground ancho chili pepper
1 Tbsp. chili powder
1 ½ tsp. salt
1 ½ tsp. ground cumin
1 ½ tsp. paprika
2 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 oz.) chopped green chilies
1 garlic clove, minced
1 cup brewed coffee
3/4/ cup dry red wine or chicken broth
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
Sliced avocado and chopped green onions
In a large skillet, heat oil over medium heat. Add turkey and onions; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.
Transfer to a 5 quart slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.
Cook, covered, on low 7-9 hours. Stir in beans; cook 15-20 minutes longer or until heated through. Top servings with avocado and green onions. 8 servings
Freezer option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.
(Recipe for Slow Cooker Turkey Chili was on www.tasteofhome.com, 2014)
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