Slow Cooker (or not) Indian Chili with Ground Turkey
and naan chips
For a creative twist on chili, we use an Indian flavor profile with garam masala, curry powder, and fresh ginger. Served with naan chips and a dollop of yogurt, you'll love this cozy meal!
Cooking Methods: This recipe includes instructions for using the slow cooker, Instant Pot, or stovetop. Select your preferred method.
Ingredients
- Garam masala - 2 tsp
- Curry powder, mild - 2 tsp
- Cumin, ground - 1 tsp
- Coriander, ground - 1 tsp
- Red pepper flakes - 1/2 tsp
- Salt - 1/2 tsp
- Onions, medium - 1 , chopped
- Sweet potatoes - 1 lb , diced
- Garlic - 3 cloves , chopped
- Ginger, fresh - 2 tsp , grated
- Oil, cooking - 1 Tbsp
- Turkey, ground - 1 lb
- Indian Curry Spice Mix (ingredients listed separately) - 5 tsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Stock, any type - 2 cups
- Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
- Green onions - 2 stalks , chopped, green and white parts combined
- Yogurt, plain or Greek - for serving
- Naan - 4 , sliced into wedges
- Butter - 1 Tbsp
- Indian Curry Spice Mix (ingredients listed separately) - 1 tsp
Choose Cooking Method
Prep
-
Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)
-
Onions / Sweet potatoes / Garlic / Ginger - Prep as directed. Store onions and sweet potatoes in their own containers. Combine garlic and ginger in a third container. (Can be done up to 5 days ahead)
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Slow-cook chili - Heat a skillet over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes. Add turkey and spice mix (portion for chili). Cook turkey, breaking it apart as it cooks, until browned, 5 to 7 minutes. Transfer to the bowl of a slow cooker. Add crushed tomatoes, sweet potatoes, garlic, ginger, and stock. Cook on low for 5 to 6 hours or high for 2 to 3 hours. Drain and rinse the beans. Stir beans into chili and continue to cook for 5-10 minutes or until heated through. Taste and season with some salt and pepper. (Can be done up to 3 days ahead)
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Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)
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Naan - Slice into wedges.
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Make
-
Turn on the oven’s broiler.
-
Melt butter in the microwave. Toss naan wedges with butter and spice mix (portion for naan). Spread out on a sheet pan.
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Place naan under the oven’s broiler and toast, flipping with a spatula halfway through cooking, until golden brown on both sides (watch it closely to prevent burning), 2 to 4 minutes total.
-
If chili was cooked ahead of time, warm it on the stove or in the microwave.
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Serve chili with yogurt and green onions on top. Enjoy naan chips on the side.
Prep
-
Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)
-
Onions / Sweet potatoes / Garlic / Ginger - Prep as directed. Store onions and sweet potatoes in their own containers. Combine garlic and ginger in a third container. (Can be done up to 5 days ahead)
-
Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)
-
Beans - Drain and rinse.
-
Naan - Slice into wedges.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
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Make
-
Turn on the oven’s broiler.
-
Heat a Dutch oven over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes. Add turkey and spice mix (portion for chili). Cook turkey, breaking apart as it cooks, until browned, 5 to 7 minutes. Add beans, crushed tomatoes, sweet potatoes, garlic, ginger, and stock. Bring to a boil. Cover with a lid and reduce heat to maintain a low simmer. Simmer chili until sweet potatoes are tender, ~20 minutes.Taste and season with some salt and pepper.
-
Melt butter in the microwave. Toss naan wedges with butter and spice mix (portion for naan). Spread out on a sheet pan.
-
Place naan under the oven’s broiler and toast, flipping with a spatula halfway through cooking, until golden brown on both sides (watch it closely to prevent burning), 2 to 4 minutes total.
-
Serve chili with yogurt and green onions on top. Enjoy naan chips on the side.
Prep
-
Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, red pepper flakes, and salt. (Can be done up to 5 days ahead)
-
Onions / Sweet potatoes / Garlic / Ginger - Prep as directed. Store onions and sweet potatoes in their own containers. Combine garlic and ginger in a third container. (Can be done up to 5 days ahead)
-
Green onions - Chop green onions and combine green and white parts. (Can be done up to 2 days ahead)
-
Beans - Drain and rinse.
-
Naan - Slice into wedges.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Turn on the oven’s broiler.
-
Turn on the saute function of an Instant Pot. Add oil and then onions with a pinch of salt. Saute until softened, ~5 minutes.
-
Add turkey and spice mix (portion for chili). Cook turkey, breaking apart as it cooks, until browned, 5 to 7 minutes. Add beans, crushed tomatoes, sweet potatoes, garlic, ginger, and stock. Be sure to scrape up any browned bits on the bottom of the pan (this will help to avoid the burn error).
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Close and lock the lid. Set the pressure valve to 'Sealing'.
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Cook soup on manual / high pressure for 6 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure. Taste the chili and season with some salt and pepper.
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Melt butter in the microwave. Toss naan wedges with butter and spice mix (portion for naan). Spread out on a sheet pan.
-
Place naan under the oven’s broiler and toast, flipping with a spatula halfway through cooking, until golden brown on both sides (watch it closely to prevent burning), 2 to 4 minutes total.
-
Serve chili with yogurt and green onions on top. Enjoy naan chips on the side.
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