This slow cooker turkey chili is a hearty weeknight dinner that is simple to throw together in the morning.
As a kid, I remember many weeknight meals of chili. My mom would set everything in the slow cooker in the morning, and my dad would “improve the flavor” when he got home from work. And by that I mean adding TONS of chili powder. Mom would get so angry at him, because he would usually end up making it super spicy. I still smile when I think about it.
Slow cooker chili is a meal I’ve been making for as long as I’ve been out on my own. It’s a relatively cheap meal, with the most expensive ingredient being the ground turkey (or beef), but it’s still pretty healthy and filling! And you can enjoy it anytime of the year.
My mom always served peanut butter and jelly sandwiches with the slow cooker chili, and to this day I still eat the two together. My husband thinks it’s the strangest thing. He would much rather eat his with a grilled cheese sandwich, or just Saltine crackers.
- 1 lb ground beef
- ½ cup diced onion
- 4 cloves garlic, minced
- 1 can pinto beans, drained (or 2 cups cooked)
- 1 can red kidney beans, drained (or 2 cups cooked)
- 1 14 oz can tomato sauce
- 2 tsp chilli powder
- 1 tsp oregano
- 1 tsp basil
- ¼ tsp cinnamon
- 1 tsp paprika
- salt and pepper to taste
- In a large pan, cook ground turkey, onion and garlic until turkey is browned and no longer pink. Drain off excess fat.
- Place meat, beans, tomato sauce and seasonings in slow cooker
- Cook on low for 7-8 hours
- If freezing, follow first step, then add all ingredients to a gallon Ziploc bag and freeze. When ready to eat, thaw completely, and add to slow cooker. Cook as directed.
How does your family enjoy their chili–PB&J, grilled cheese, crackers or something else? Is my family the only strange one??
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