Crock Pot Turkey Chili (Printer-Friendly)
Lean turkey, beans, and bold spices slow-cooked for a hearty and flavorful family meal.
# What You'll Need:
→ Main ingredients
01 -
3 cups cooked leftover roasted turkey, chopped or shredded
02 -
1 cup dry red kidney beans (or 1 can, undrained, approximately 15 ounces)
03 -
1 can (10 ounces) diced tomatoes with green chiles
04 -
1 can (8 ounces) tomato sauce
05 -
1 can (14.5 ounces) chopped tomatoes
→ Vegetables and aromatics
06 -
1 yellow onion, diced
07 -
1 green bell pepper, diced
08 -
2 ribs celery, diced
09 -
3 cloves garlic, minced
→ Seasonings
10 -
2 bay leaves
11 -
2 teaspoons Creole seasoning
12 -
2 tablespoons Mexene chili powder seasoning or substitute with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, and 1/8 teaspoon cayenne pepper
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
1 tablespoon brown sugar (optional, to adjust acidity)
# Steps to Follow:
01 -
Add cooked turkey to a food processor and pulse until coarsely chopped to small chunks. Alternatively, chop turkey by hand if a food processor is not available.
02 -
Dice onion, bell pepper, and celery. Mince garlic cloves for even distribution of flavor.
03 -
Add turkey, soaked or canned kidney beans, diced tomatoes with green chiles, tomato sauce, chopped tomatoes, onion, bell pepper, celery, minced garlic, bay leaves, Creole seasoning, and Mexene chili powder seasoning to the slow cooker. Omit salt and pepper for now.
04 -
Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours until beans are tender and vegetables are cooked through.
05 -
Remove bay leaves and season with salt and black pepper. Stir in brown sugar if the tomatoes are overly acidic. Mix thoroughly and adjust seasoning as desired.
06 -
Ladle chili into bowls and garnish as desired with sour cream, avocado, cilantro, corn chips, or cheese.
# Extra Suggestions:
01 -
If using dry beans, soak overnight and drain before adding to the slow cooker to reduce cooking time and achieve optimal texture.
02 -
Store leftover chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.