Slow Cooker Southwestern Turkey Chili Recipe
My boyfriend is a chef and original creator of this Southwestern turkey chili recipe. He has made it for us a few times to enjoy together and for me to have leftovers during the week while he’s at work. But, I’ve recently taken the helm on preparing it in the slow cooker for the two of us this winter. The Worcestershire sauce was a recent addition of mine and it definitely adds depth to the chili!
It’s such an easy meal to make in the slow cooker when you’re having friends over to watch football or when you want leftovers for lunch or dinners during a busy week. Using turkey instead of beef and including lots of fresh veggies keeps it healthy and light, just as long as you don’t go too heavy on the sour cream and cheese!
By the way... it's a Slow Cooker Celebration at Dinner Tool this month!
 Slow Cooker Showdown |
 RJ's Cook-Like-a-Dad Ribs |
 Amanda's Beef Stew |
More Slow Cooker Recipe Ideas
- Slow Cooker Favorites
- Slow Cooker Ribs
- Sweet and Sour Meatballs
- Slow Cooker Buffalo Chicken Sandwiches
- Enter DinnerTool's Slow Cooker Showdown for a chance to win $1000!
Slow Cooker Southwestern Turkey Chili Recipes
Add this Southwestern turkey chili recipe to your meal planner!
Ingredients
1 large poblano pepper-seeded, small dice
1 large red pepper-seeded, small dice
1 large red onion-small dice
2 ears of fresh corn-kernels removed from cob
2 Tablespoons fresh garlic-minced
16 oz can black beans-drained
16 oz can dark red kidney beans-drained
16oz can light red kidney beans-drained
28oz can crushed tomatoes
14.5oz can diced tomatoes
¼ cup tomato paste
2 pounds ground turkey
4 tablespoons dark chili powder
2 tablespoons ground cumin
1 tablespoon fresh ground pepper
1 teaspoon cayenne pepper
2 tablespoons Worcestershire
Instructions
1. Turn crock pot on to the highest setting and add 1 tablespoon of vegetable oil. Heat until oil simmers and is hot. Add poblano, red pepper, onion, garlic and corn. Slowly stir to keep from sticking. Continue to cook until the peppers are softened and the corn browns lightly.
2. Add turkey, chili powder, cayenne, cumin, and pepper to the vegetables and stir on high heat until browned thoroughly. Add crushed and diced tomatoes.
3. Add all beans and bring to a simmer. When it starts to simmer, stir in the tomato paste and add the Worcestershire. Switch heat to low setting.
4. Continue to simmer on low for 2 hours with the lid on, then remove lid and continue to simmer for 2 more hours, stirring occasionally.
5. Adjust seasoning by adding more chili powder and salt to taste.
6. Serve with a dollop of sour cream, shredded cheddar and pepper jack cheese, and some crushed tortilla chips.
