Slow Cooker Turkey Chili with Kidney Beans

Ground turkey and kidney beans are simmered in a well seasoned broth in this easy slow cooker turkey chili recipe that is perfect for busy nights.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 5 mins
• Total Time: 4 hr 25 mins
• Calories: 223 Calories

Ingredients

• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon white sugar
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 2 onions, chopped
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon dried onion flakes
• 1 teaspoon dried Mexican oregano
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 1 teaspoon beef base
• 2 Anaheim chile peppers, chopped
• 1 (16 ounce) can Mexican-style hot tomato sauce
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon ground coriander
• 0.25 cup cornmeal
• 0.25 cup chili powder
• 1.25 pounds ground turkey
• 0.5 cup water, or as desired

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.

Step 2

Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.

Step 3

Cook on High for 4 hours (or on Low for 8 to 10 hours).