This turkey chili crock pot recipe is a lighter twist on a family favourite, swapping beef mince for turkey mince without losing any of the warming, chili flavour. It’s easy to prepare, freezer-friendly, and perfect for busy evenings when you want a hearty dinner without much fuss.
Recipe from mum and coach Kelsey Shackley.
You can make this ahead of time and freeze it, or prep the ingredients into a freezer bag ready for a simple “dump” meal on a day you need dinner sorted quickly.
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Ingredients
Makes 6 servings, 1 cup each
- 1 tsp olive oil
- 1½ lbs ground turkey
- 1 medium onion
- 1 medium green bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1½ tsp ground cumin
- 1 tbsp chili powder
- ½ tsp sea salt
- ¼ tsp cayenne pepper (to taste; optional)
- 2 (15 oz) cans black beans (or pinto beans), drained and rinsed
- 1 (15 oz) can all-natural diced tomatoes, no sugar added
- A few fresh cilantro sprigs or chopped green onion, for garnish (optional)
- A sprinkle of frozen corn (optional)
Directions
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the turkey, onion, bell pepper and garlic. Cook, stirring occasionally, for 5 to 8 minutes or until the turkey is no longer pink.
3. Add the cumin, chili powder, salt and cayenne pepper. Cook, stirring constantly, for 1 minute.
4. Add the beans and tomatoes (with their liquid). Bring to a boil, then reduce the heat to low and simmer gently, stirring occasionally, for 15 to 20 minutes, or until thickened.
5. At this stage, you can cool and freeze the mixture for cooking later.
6. Transfer to your crock pot or slow cooker and cook on high for 3 to 4 hours.
7. Serve warm, sprinkled with cilantro and corn if using.
Frequently Asked Questions
Can I make this turkey chili ahead of time?
Yes. Prepare the mixture up to the point of adding it to the slow cooker, then cool and freeze it in a freezer bag or airtight container. When you’re ready to cook, thaw and add to the crock pot as usual.
Can I use a different type of bean?
Yes, black beans and pinto beans both work well in this recipe, and you can swap between them depending on what you have in the cupboard.
Is this recipe freezer-friendly?
Yes, both the uncooked mixture and the finished chili freeze well, making this a handy option for batch cooking.
Can I make this on the stovetop instead of a slow cooker?
Yes. Once you’ve completed the simmering step, you can simply continue cooking gently on the stovetop until it reaches your preferred consistency, rather than transferring to a crock pot.
You Might Also Like
- White Chicken Chili
- Chili Bean Burritos with Corn Salsa
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