Monday, November 8, 2010

Slow Cooker Turkey Chili

Chili is my specialty and I never make it the same way twice. This recipe was from my Freezer Pleasers book. But I didn't follow the exact recipe. I had to make enough to feed 12, plus have some leftovers for the week. I prepared it after lunch on Sunday and it was ready in time for small group that evening.


  • 1 pound of lean ground turkey
  • 1 can of red kidney beans, drained
  • 1 can of pinto beans, drained
  • 1 can of mexican chili beans
  • 1 can of cannelloni beans, drained
  • 3 cans of "fire-roasted" diced tomatoes, undrained
  • 2 cans of whole kernel corn
  • 1 cup of chopped onions
  • 1 envelope of taco seasoning
  • 1/2 cup of chipotle sauce
  • 2 tablespoons of cayenne pepper
  • 1 tablespoon of paprika
  • 1 tablespoon of red pepper flakes
  • 2 tablespoons of chili seasoning


  1. Cook ground turkey in skillet.
  2. Add to large 5 qt. slow cooker.
  3. Add all other ingredients, mix together.
  4. Cook on high for 4 to 6 hours.
  5. Serve with cornbread & rice.

I would love to know that you visited my blog or tried out a recipe. Leave me some love & encouragement!

1 comment:

Lucy said...

Sounds good. I can't believe you were able to stretch just 1 pound of ground turkey into so many portions!

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