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Slow Cooker Turkey Chili
over a baked potato

Active: 25 minTotal: 8 hr 20 min
20131009 chili baked potato 3.jpg?ixlib=rails 2.1

Yes, it's slow cooker season and this time we're making chili served over a baked potato (or sweet potato for our paleo folks). I've timed this for Halloween night because I know you all don't want to send your kids off trick or treating hungry. Assemble this the night before and all you need to do is microwave your potatoes for dinner. Quick and easy so that you can spend time haunting your neighborhood.

Ingredients

Servings:
4
Metric
Slow Cooker Turkey Chili Over a Baked Potato:
  • Ground turkey - 1 lb
  • Garlic - 4 cloves, minced
  • Onions, small - 1, diced
  • Celery - 2 stalks, diced
  • Carrots - 1/2 lb, diced
  • Cooking oil - 1 Tbsp
  • Crushed tomatoes - 1 cup
  • Cumin - 2 tsp
  • Coriander - 2 tsp
  • Oregano - 1 tsp
  • Paprika - 1 tsp
  • Salt - 1 tsp
  • Pepper - 1/4 tsp
  • Chicken stock - 3 cups
  • Russet potatoes, small - 4, pierced with a fork
  • Hot sauce - for serving
  • Butter (opt) - for serving
  • Sour cream - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Ground meat - Season with a generous dash of salt and pepper. (Can be done up to 1 day ahead)
  2. Garlic / Onion / Celery / Carrots - Prep as directed. (Can be done up to 3 days ahead)
  3. Start slow cooking - Heat a skillet over medium-high heat. Add cooking oil and then ground meat. Break up with a wooden spoon and cook until browned, ~6 to 8 minutes. Drain out any grease and transfer to slow cooker. Add garlic, onions, celery, carrots, crushed tomatoes, cumin, coriander, oregano, paprika, salt, pepper, and stock. Stir. Cook on low for 8 hours or high for 4. (Can be done up to 5 days ahead)

Make

  1. Season chili to taste with salt, pepper, hot sauce, or any of the spices. Keep warm until ready to serve - the flavors will continue to develop. If not serving within the day, cool and store.
  2. Pierce holes in potatoes using a fork. Place in a baking dish and pour 2 tbs. (30 ml) of water in the dish. Cover with a wet paper towel and cook in microwave for 10 minutes, turning once in the middle.
  3. Once potatoes are cooked, slice them open. You can serve with butter, sour cream, or hot sauce on top or spoon chili over them and then top with whatever fixings you'd like.
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Reviews

This meal has 18 reviews

Used this idea as a second dinner using leftovers from another turkey sweet potato chili recipe and putting it over baked potatoes. It tasted good and stretched it into two meals.

By: Shawn
Posted: Sep 21, 2018
Diet: Original

This was fine, not great. Agree with other commenters that there was too much liquid, wishing I head read the reviews in advance.

By: Victoria
Posted: Jan 19, 2016
Diet: Original

A little soupy for my chili preference, but very good!

By: Katie
Posted: Nov 12, 2015
Diet: Original

We really enjoyed this with a few modifications. Reduced the amount of stock, threw in an orange pepper, added chili powder, red pepper flakes and cayenne. And instead of sour cream, used feta -- it's my new favorite chili topping!

By: Sundi
Posted: Feb 24, 2015
Diet: Original

I would have given this 4 stars... tasted a lot like Shepherd's Pie. However, my husband doesn't, "like meat on top of potatoes." What???

By: Marabeth
Posted: Nov 07, 2014
Diet: Original

Got the job done but wasn't super flavorful. I added chili powder

By: Randy
Posted: Sep 14, 2014
Diet: Original