Slow Cooker Turkey Chili with Kidney Beans

Modified from various recipes for our tastes - sized to fit my 3 quart slow cooker. Serve with sour cream, shredded cheese, and cornbread or corn chips or fresh fried corn tortillas. Melt Velveeta® into leftovers for an instant-win dip.

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

Ingredients

• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon white sugar
• ¼ cup cornmeal
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 2 onions, chopped
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• ¼ cup chili powder
• ½ teaspoon red pepper flakes
• ½ teaspoon ground coriander
• 1 tablespoon dried onion flakes
• 1 teaspoon dried Mexican oregano
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 1 ¼ pounds ground turkey
• 1 teaspoon beef base
• 2 Anaheim chile peppers, chopped
• ½ cup water, or as desired
• 1 (16 ounce) can Mexican-style hot tomato sauce

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).