Slow Cooker Turkey and Bean Chili
over baked potato
Smarts: Spices tend to mellow in the slow cooker. If you make this using stove-top instructions below, reduce the spice amounts listed by about 1/3.
- Potatoes, medium russet - 4
- Onions, red and medium - 1/2 + 1/2, chopped
- Carrots - 8 oz, diced
- Garlic - 3 cloves, chopped
- Oil, cooking - 1 1/2 Tbsp
- Turkey, ground and lean - 1 lb
- Chili powder - 2 tsp
- Cumin - 2 tsp
- Coriander - 2 tsp
- Salt - 1 tsp
- Oregano, dried - 1/2 tsp
- Paprika - 1/2 tsp
- Black pepper - 1/2 tsp
- Tomatoes, crushed (28 oz / 794 g) - 1 can
- Green chilies, diced (4 oz / 113 g) (opt) - 1 can, drained (mild or spicy)
- Tomato paste - 3 Tbsp
- Stock, any type - 1/2 cup
- Beans, kidney (14oz / 397g) - 1 can, drained and rinsed
- Chives - 1 Tbsp, chopped
- Butter - 2 Tbsp
- Sour cream - 1/2 cup
- Tortilla or corn chips (opt) - for serving
- Potatoes - (Skip if potatoes were cooked ahead on Monday.) Wash and scrub potatoes. Pierce holes in potatoes using a fork. Place in a baking dish and pour 2 Tbsp / 30 mL of water in the dish. Cover with a damp paper towel and cook in microwave until tender, ~10 minutes, turning once in the middle. (Can be done up to 4 days ahead)
- Onions (both portions) / Carrots / Garlic - Prep as directed. Store first part of onions, carrots and garlic in one container. Keep second part of onions separate. (Can be done up to 5 days ahead)
- Slow cook chili - Heat a skillet over medium-high heat. Add cooking oil and then turkey with chili powder, cumin, coriander, salt, oregano, paprika and black pepper. Break up with a wooden spoon and cook until browned, ~6 to 8 minutes. Drain out any grease and transfer to slow cooker. Add first part of onions, carrots, garlic, tomatoes, chilies, tomato paste and stock. Drain and rinse beans and add to slow cooker. Stir. Cook on low for 8 hours or high for 4. (Note: If you prefer to use the stovetop, heat oil in a Dutch oven over medium heat. Add onions and carrots and saute until soft. Stir in turkey, dried spices and garlic and saute for 3 minutes. Add tomatoes, chilies, tomato paste and stock. Simmer for 20 minutes, stirring occasionally. Drain and rinse beans and add to chili. Cook for 5 minutes more.) (Can be done up to 3 days ahead)
- Season chili to taste with some salt, pepper, hot sauce or any of the spices. Keep warm until ready to serve - the flavors will continue to develop.
- Chop chives.
- Slice potatoes in half (reheat in the microwave if they were made ahead).
- Lightly mash potato halves. Top with butter and then chili. Set out toppings so that everyone can add chives, second portion of onions, sour cream and chips (crumble them on top) as they’d like. Enjoy!
It was ok. Maybe I missed an ingredient or something. We felt the dish needed something, couldn’t really pin point it. maybe the chili needed more flavor, not sure. I would do it again but maybe change a couple ingredients for the chili.0 Helpful
Tasty, but one russet potato each is WAY too much, especially when we had potatoes earlier in the week already. Maybe we just get bigger russets here? Anyway, I'd half the amount of potato.0 Helpful
I have bad luck making chili that I like, but this was super good. I doubled the spices, added more chilis, and served with tortilla chips, shredded cheese, and nonfat greek yogurt.0 Helpful
Yummy and easy. Did not slow cook it. Served it with tortilla chips instead of over a potato.0 Helpful
Really good! Omitted potatoes and just ate in bowls with chips and topped with cheese. Only sub was to double the turkey and spices for extra protein.0 Helpful
Too much tomato for our taste. It was okay, but probably wouldn't make again without changing something. Had leftovers with rice, which is probably not Paleo, but they were good.0 Helpful