Hootin' Tootin' Crockpot Turkey Chili Recipe
Once you make Crockpot Turkey Chili you may not want ground beef chili again. No really, it's that good. No, it's great! I think it's the slowness of the cooking that makes the texture of the turkey so moist and delicious. Or maybe it's the chili seasonings and tomato sauce that makes it so tasty? Either way, this chili is GOOD!
And don't mess around and make some cornbread to go with it. Oh lawd! You'll be biting your fingertips off while trying to lick your fingers. Ok, maybe you'll stop before you bite your fingertips but you get the point. You can make several varieties of cornbread; jalepeno cheddar cornbread, mexican cornbread, southern style cornbread...the possibilities are endless and even more delicious.
I usually serve a few toppings with the chili also. Some store bought, shredded cheddar or mexican style cheese, sour cream or scallions makes for an attractive addition.
2 pounds ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 tablespoon minced garlic
1 teaspoon seasoned salt
1 teaspoon ground black pepper
2 – 15 ounce cans kidney beans, undrained
2 large cans chili-ready tomatoes
2 – 15 ounce cans tomato sauce
2 packages chili seasoning
Add first six ingredients to large pan.
Cook until ground turkey is browned and vegetables are crisp-tender.
Drain and put into crock pot.
Add remaining ingredients to ground turkey, stir well.
Cook chili on low setting for 4-6 hours.
Serve with cornbread and toppings.
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