Recipe: Slow Cooker Turkey Chili

It’s that time of year. Time when you need to feed your family but don’t have time to cook. Time when you have so many parties to attend, and you need to bring a hearty food that will leave people talking for weeks (in a good way, of course!). Time when your money is better spent on the Big Meals and Family Gatherings.

Here’s a great get-through-the-holidays (and any other time) recipe. I call it a “dump” recipe, because that’s basically what it is. Made mostly with inexpensive canned goods, you open, drain, dump, mix. Okay, there’s a little more to it than that… but not much.

Set aside:
2 lbs. ground turkey, raw

Mix Together:
1 can (15 oz) kernel corn, drained
1 can (15 oz) Great Northern ( or white) beans, drained
1 can (28 oz) black beans, drained
1 can (28 oz) chili beans, DO NOT DRAIN
1 can (12 oz) tomato paste
1 can (15 oz) crushed tomatoes with added puree
1 medium onion, chopped

Mix Together:
1/2 (or more, to taste) TBSP chili powder
2 tsp Oregano
1 tsp paprika

(*If you don’t have these spices, or you’re looking for a little extra kick to your chili, you can substitute one envelope of taco seasoning mix.)

Reserve 1/4 of spice mixture. Add remaining spices to canned mixture; mix well.

Put ground turkey in bottom of slow cooker, breaking apart.


Cover with bean mixture. Sprinkle with remaining spice mixture.

Cook on low 6-8 hours. Mix well.

Serve with shredded cheese or sour cream. Can also be used as a topping for turkey hotdogs.

*For hot & spicy chili, add chili peppers to taste.

This recipe has been entered in the 2011 Holiday Recipe Exchange – Soups, Stews and Chilis – giveaway. “Come join the fun at the My Baking Addiction and Good Life Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.

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6 thoughts on “Recipe: Slow Cooker Turkey Chili

  1. I made chili this week too. But I am hard-pressed to divulge the recipe. Not because I don’t want to. But because every time I make chili it is a little different than the time before. I throw in whatever good-looking peppers I find at the market. I adjust my seasonings without measuring them. I put in whatever beans and meats I happen to have on hand. And it turns out delicious ever time. Maybe one of these days I will buckle down and measure and write down my recipe to post on my own blog!

    • I’ll be honest, Julie, I like your “recipe” too. If I had to actually measure out all the corn and beans, there would be no recipe. The fact that everything’s pre-measured in a can makes it so much easier.

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