Slow-Cooked Habanero Chili Recipe -
Slow-Cooked Habanero Chili Recipe
  • READY IN 8+ hrs

Slow-Cooked Habanero Chili

Recipe by  

"This is a thick, spicy, slow-cooked chili I adapted from another recipe. It's great for parties or cold nights! Serve topped with shredded Cheddar cheese or crumbled cornbread."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until no longer pink and evenly browned, about 10 minutes. Using a slotted spoon, place the cooked meat into a slow cooker, and drain any oil from the skillet.
  2. Using the same skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Stir in the red pepper and garlic; cook until tender, about 3 minutes. Stir into the slow cooker with the turkey.
  3. Stir the kidney beans, black beans, black-eyed peas, tomato sauce, and habanero pepper into the slow cooker with the turkey mixture. Set on High and cook for 3 hours, or on Low for 7 hours.
  4. One hour before the time is up, stir in the corn, brown sugar, Worcestershire sauce, basil, and sage. Continue cooking the chili for the remaining hour. Season to taste with salt.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2008

Three modifications make this fantastic. Add 2 tbsp. chili powder, a chopped onion (I think it was accidentally omitted from the original recipe, given the instructions referencing onion mixture), and, instead of a habanero, I had habanero hot sauce and added two teaspoons. FANTASTIC. And very easy.

Most Helpful Critical Review
Dec 15, 2009

There is not enough juice in this to consider it a chili, not any chili I have ever had anyways. It had great flavor but it was more like a dip which is exactly how I ate it, with saltine crackers. Won't make this again.


50 Ratings

Mar 16, 2009

This is a great chili recipe! The only change I make is that we like our chili a little thick so instead of just tomato sauce, I add a 12 ounce can of tomato paste and then a just 4-6 ounces of sauce. I also haven't been able to find drief habaneros so I use fresh. Cutting them is a little dangerous but well worth it!

Oct 19, 2008

This takes chili to a whole new level!

Jan 03, 2011

This was an excellent recipe. I used 1/2 C each of kidney, and black beans. I also used 1/2 C of black-eyed peas.I pressure cooked the beans and black-eyed peas for about 30 minutes before adding them to the crock pot. I skipped the ground turkey. My wife and I were too hungry to wait the hour for the 4th step so I skipped it. The recipe came out great. I will definitely make this again.

Jan 12, 2009

Wow, incredible! I think I found my new chili recipe! I sauteed the turkey meat with 1 diced onion, added 2 tbsp chili powder, and added 1 can of diced tomatoes. I couldn't find any smoked habaneros, so I used dried red chilis instead and some hot sauce. Delicious!

Mar 24, 2009

This was the best tasting slow-cooked chili I have ever had. I made it for my husband's chili cook off at work and won first place!!!

Jan 25, 2011

This was FANTASTIC! This will definitely warm you up on a 10 degree day :) I can never find habaneros this time of year but I used a teaspoon of habanero powder, instead. I also used 1 can tomato paste, a little over a cup of tomato sauce, and added diced fire roasted tomatoes. I will defintely be making this again! Thank you for a great recipe!!


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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 380 mg
  • 15%

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

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