On the east coast of the USA, we have been receiving quite a bit of snow over the last couple days (and weeks if you’re in New England). On a snowy day, is it just me… or do you want something comforting to eat? Chili really hits the spot for me. So, I decided to make a Slow Cooker Turkey Chili. The great thing about this recipe is most of these items are probably sitting in your pantry right now.
Slow Cooker Turkey Chili
- 1.25 lbs of ground turkey (I used Jennie-O)
- Medium diced onion
- 2 teaspoons of Old Bay
- 2-3 cloves of diced Garlic
- 2 tablespoons of Chili Powder
- 1/2 teaspoon of cayenne pepper powder
- 1 tablespoon of ground cumin
- 2 15.5 oz cans of beans (my pantry had kidney beans and garbanzo beans)
- 2 14.5 oz cans of diced tomatoes
- 1/4 cup of water
Place the Slow Cooker on Low and add the ground turkey into the pot. Make sure to chop it up with a spatula inside the Slow Cooker.
Dice the onions and add to the pot. Again, use the spatula to chop up the turkey with the onions.
Next, add all of the dry spices directly into the pot.
Drain the two cans of beans. (Traditionally, you’ll see kidney beans but any kind of canned bean will work. I had only two in my pantry – kidney and garbanzo (chickpeas) and it came out great. Black beans are also really tasty.) After draining the beans, add to the Slow Cooker.
Add the cans of diced tomatoes and water directly into the pot. Stir all the ingredients together.
If I am home when this cooking, I like to check on it abut every 2 hours and give it a stir, but it’s not necessary.
After the chili has cooked for 6-8 hours, I recommend taking the top off of the Slow Cooker and letting the chili cook bit more (maybe 30 minutes) so it boils off any excess water.
Now, serve and eat!
As you can see, I really enjoy chili topped with cheese and avocado… and I eat it with tortilla chips. Delicious! Enjoy 🙂