This is by far the best turkey chili recipe I have ever tried! I don’t exactly know where it came from, but I think it’s one of those wonderful recipes that has been handed down through a bunch of women in my family for years. It’s not a fancy or complicated recipe, and it’s so family friendly. My mom always used it and perfected it to her liking, then gave me the recipe for my bridal shower in a huge cookbook she put together for me.
I love cooking it because I love one-pot meals, and it can be done in the slow cooker! There’s nothing better than throwing a meal together in the morning and letting it cook on its own by dinnertime!
You can also do the prep work ahead of time because there are a few veggies you need to chop for this recipe. It can be made in the slow cooker, or in a large stock pot. I’ve done both, and it seems to come out exactly the same either way!
I made a larger batch by doubling each ingredient the other night for my mother-in-law’s birthday and it was a hit. It’s great for large crowds or a potluck too.
Here it is!
2 Tbsp Vegetable or Olive Oil
1 1/2 lb Lean Ground Turkey
1 Large Green Bell Pepper, chopped
1 Large Red Bell Pepper, chopped
1 Cup of Sweet Onion, chopped
1/4 tsp Garlic Powder
28 oz can Whole Tomatoes in Puree
1 1/2 Cups Tomato Sauce
1 can White Kidney Beans, drained and rinsed
1 can Red Kidney Beans, drained and rinsed
1 Bottle of Beer
2 Tbsp of Brown Sugar
2 Envelopes of Chili Mix (I use one spicy and one mild)
Dash of Cayenne Pepper
- Heat oil in large skillet on medium/high.
- Brown turkey.
- Transfer to 6-8 qt stock pot or crock pot.
- Add remaining ingredients.
- Reduce heat and simmer for 2-4 hours in stock pot, or on low for the day in a crock pot.
- Top chili with shredded cheese, sour cream, avocado, taco chips, or whatever topping you like! I serve my chili over small ditalini pasta and add cornbread as a side.