Slow-Cooker Turkey Chili

My family and I went on a whitewater-rafting trip this past weekend to celebrate the end of Summer. With the change of seasons, I noticed that a lot of restaurants were promoting chili specials. I decided to jump on the bandwagon and make some myself when we returned home!

I’m not a picky chili person. I’ll pretty much eat any variety out there…hot, mild, with or without beans, vegetarian, meat, etc. I decided to try this recipe because of the flavorsome combination of ground turkey, corn and black beans.

I only made a couple of changes from the original list of ingredients. Instead of crushed tomatoes, I used a can of Chef’s Cut tomatoes. I also chopped up some mixed pepper strips that I had in my freezer in lieu of fresh.

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We topped our chili with sour cream, sliced green onion and grated white cheddar cheese. A bowl of this with some fresh Cornbread was a great way to welcome the Fall!


Here is the original recipe:


1 1/4 pounds lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, rinsed and drained
1 (8-oz.) can tomato sauce
1 (1.25-oz.) package chili seasoning mix
1/2 teaspoon salt
Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion


1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 7 ingredients until well blended.

2. Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings.

2 thoughts on “Slow-Cooker Turkey Chili

    1. Dana Post author

      Thanks Sue! The leftovers freeze and reheat very well also. It’s great for those nights when we need a quick meal!


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