Super Easy, Simple and Sweet Slow-Cooked Turkey Chili   

It’s officially “once I’m home, I’m not coming back out season” and keeping cozy is top priority! That means soups, stew and CHILIS for when you’re feeling CHILLY (ha.).

Now, I’m gonna be honest. I’m always really busy and I generally don’t have the patience for cooking. The ratio of time it takes to prep, cook, and clean to actual feeding time frustrates me. So, I’ve become obsessed with slow-cooked meals. Just throw it all in the pot, hit ON, and then 2 or 3 hours later (that’s at least one and a half Christmas movies)  - BAM! - lunch for a week.


Not to mention, really hard to screw up...

So, without further ado, here’s my take on a super simple crock pot (*which is totally optional*) sweet turkey chili!  

INGREDIENTS:

1 ½ tsp olive oil

1 lb ground lean turkey

1 28oz can of Diced Tomatoes - no- salt

1 28 oz can of Red Kidney Beans (drained)

1 cup of chicken broth

3 tablespoons chili powder

2 teaspoons Cumin

1 small can of Baked Beans w. Maple Syrup

1 Large Yellow Onion chopped

3 tbsp ketchup (do it to taste)

garlic , onion powder and pepper to taste

DIRECTIONS:

This experience was totally trial and error so it may taste different each time - but hey! variety is the spice of life!

  1. Heat the oil in a large pot or deep fry pan over medium heat. Place turkey in the pot, and cook until evenly brown. I added a bit of garlic, onion powder and pepper here just to cook with it.

  2. Stir in the onion here if you’d like (either way it’s all going to cook together afterwards) and cook until tender. There shouldn’t be any murky liquid left in the pan. If you’re still concerned about undercooking the meat - don’t be. It’s going to cook in a pot for 3 hours anyways.

  3. Set your slow-cooker pot to high or a large stew pot on high heat.

  4. Put the cooked onions and meat in your slow-cooker pot or large stew pot.

  5. Add in your diced tomatoes, drained red kidney beans, chicken broth, maple baked beans and onion if you haven’t already.

  6. Spice things up with chili powder and cumin. This is a sweet chili so if you like things a little hotter, add some more chili powder. I also added a bit more garlic and onion powder because I love garlic and onion powder.

  7. The not-so-secret secret ingredient is KETCHUP. I was told to start with about 3 tbsp but I added to taste. By the time I was satisfied with it, I probably had added about ¾ cup. If you find it too thick, just add a little water.

  8. If you’re using a pot, bring to a boil. Reduce heat to low, cover and simmer at least an hour. I left it in my slow-cooker for about 2.5-3 hours. Stir every 20 minutes or so. More frequently if you’re using a pot.

  9. Serve warm and enjoy those leftovers because chili the second day after the spices have had even more time to blend, is always better!


I like to eat mine over top white rice but it’s just as delicious on its own. Add some toppings like cheese and sour cream. Try it with cornbread. Or if you’re feeling really fancy, try it out with some homemade Parmesan crisps