Laura's Quick Slow Cooker Turkey Chili Recipe - Allrecipes.com
Laura's Quick Slow Cooker Turkey Chili Recipe
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Laura's Quick Slow Cooker Turkey Chili
See how to make a super-simple ground turkey chili in the crock pot. See more
  • READY IN 4+ hrs

Laura's Quick Slow Cooker Turkey Chili

Recipe by  

"This is an easy chili recipe that you can throw in the slow cooker and forget about all day. Great topped with Cheddar cheese, crushed corn chips, and a dollop of sour cream."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 15 mins

Directions

  1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
  2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
  3. Cover, and cook 8 hours on Low or 4 hours on High.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2007

EXCELLENT! This will be a regular on my recipe rotation. I took the recommendations from many of the other comments: - 1 can chopped tomatoes with chiles in place of one can of soup - 1 can white beans instead of red kidney (I don't like the red ones) - 1 can of corn (great addition and adds color!) - 1 (4oz) can green chiles - 1/2 can extra water - I cooked the onion with the meat I browned the onion and meat the night before and put measured out the spices into a bowl. In the morning, it took less than 10 minutes to throw it all together and go. My husband had 3 bowls! Thanks for the great recipe.

 
Most Helpful Critical Review
Oct 04, 2010

I liked the chili but it was a little lacking on flavor. It could be because the turkey was leftovers and not freshly made. I would make it again.

 
May 05, 2008

This is a great base for a slow cooker turkey chili. If you omit the red pepper flakes and replace one can of the tomato soup with a can of tomatoes with green chilis, this recipe is VERY kid friendly. When I want a more spicy version (I love spicy food!), I only add between 1/4 and 1/2 teaspoons of the red pepper flakes. An entire teaspoon simmering all day in a slow cooker will blow out your sinuses! In addition to the black beans, I also used both dark and light red kidney beans to make it more festive. This recipe is a keeper in my recipe box. Thanks!

 
Dec 01, 2006

This is great chili! I made two pots two cold days in a row! I followed the recommendations of other reviewers: I used one can of diced tomatoes with green chilis in place of one can of tomato soup. I cut the chili powder in half (it was still spicy!), added a bit of water, and added jalepenos. Yum!

 
Oct 19, 2006

I wish I could give this recipe more than 5 stars! Absolutely delicious! I took the advice of some others and only added 1 can of tomato soup, but also put in 2 cans of diced tomatoes. We like spicy food so I added some diced green chiles and a couple of chopped jalapeno peppers. My husband HATES ground turkey, but he had seconds of this chili. Thanks so much for a healthy recipe that tastes like its not! I could seriously eat this twice a week and not get tired of it... YUMMY!!!

 
Feb 27, 2007

This is one spicy chili! I only used one can of kidney beans - 2 cans would have been overload, also used the other suggestions and used one can tomato soup and one can diced tomatoes with green chiles...added 1/2 can of water so I had no complaints on it being too thick. Also added a few sprinkles of hot sauce - not sure if that is what made it extra spicy or just the fact I added a little more than the 2 Tbsp of Chili powder. Omitted allspice and you would never know. I would have to say this is a keeper but would definitely NOT give it to my 2 1/2 year old, much to spicy! Perfect with bread, a little cheese and sour cream!

 
Jan 17, 2006

This was wonderful. I substituted 2 cans of diced tomatoes for the tomato soup. Perfect meal for a chili (haha)day.

 
Aug 28, 2007

our very first time making chili, and it came out so good! we like it SPICY so we added one habernero pepper seeded & chopped, one small can of diced jalapenos, and half a tablespoon of tobasco. i was worried at first that the jalapenos would be overkill, but all that time in the slow cooker seemed to mellow the flavors while infusing them into everything. also added diced fresh red and green bell peppers and replaced the tomato soup with diced tomatoes. our neighbors who used to run a restaurant in baja loved it! and so healthy on top of everything. this is a keeper!

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 32.8 g
  • 11%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 11.3 g
  • 45%
  • Protein
  • 21.2 g
  • 42%
  • Sodium
  • 547 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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