Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili Recipe from @natashaskitchen

I love crockpot chili recipes; set ’em and forget ’em. I made this Slow Cooker Turkey Chili in the morning and it was ready for my son to enjoy when he got home from school. We served it in warm bowls with generous amounts of cheese and sour cream, paired with chips of course.

My friend and classmate from nursing school, Gina, shared this slow cooker chili recipe with me. She made it for a chili cook-off fundraiser and it was my very favorite one in the lineup; so so delicious. It’s easy too!

Health note:

I recently discovered that canned food are the largest source of BPA (here’s more info on that from Mayo Clinic) in people’s diets which is a big no-no for pregnancy and children so I was forced to cook my own beans (since BPA free cans are limited in selection where I shop). I cooked 1 lb of each kind of bean and I’m planning to freeze some for 2 more future batches of chili, or borscht, or anything else that calls for beans, beans the magical fruit ;).

I was able to make the entire chili with just 1 canned item which had a BPA free lining (look for that on your canned food items). Yes! I’m feeling pretty smug right now. It sure beats the embarrassment of buying and then the next day returning 7 canned food items; but the gal in customer service at FredMeyer listened to my BPA explanation politely, lol.

Slow Cooker Turkey Chili Recipe from @natashaskitchen

Ingredients for Slow Cooker Turkey Chili:

1 lb lean ground turkey
1 medium bermuda onion (purple onion)
1 tsp Cumin powder
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
Salt and Pepper to taste
15 oz can Black beans, drained and lightly rinsed (or cook your own beans  like we do)
15 oz can Pinto beans with juice
15 oz can of white beans with juice
2-4 oz jar of diced jalapenos or green chilis (use more if you like it spicier)
15 oz can diced tomatoes (seasoned or plain)
15 oz can corn or corn from 2 ears or corn, optional
30-33 oz of tomato sauce (you can use 2 cans or 1 carton as photographed)

To Serve Turkey Chili:

Tortilla chips
Colby jack cheese, shredded
Sour Cream

Crockpot Turkey Chili

How to Make Turkey Chili:

1. In a large skillet over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through.

2. Add 1 medium finely diced purple onion along with 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper (You can adjust with more seasoning later).  Saute until onions are softened and meat is lightly browned then transfer to a standard-sized crock pot.

Crockpot Turkey Chili-3 Crockpot Turkey Chili-4

2. Add drained black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, 1 can diced tomatoes and corn (if using).

Crockpot Turkey Chili-5

3. Add tomato sauce and stir to combine. Set on low for 3-4 hours until piping hot. Taste and adjust for seasoning just before finished cooking.

Crockpot Turkey Chili-6Crockpot Turkey Chili-2

This photo was inspired by my son. I think it’s my favorite 😉

Slow Cooker Turkey Chili Recipe from @natashaskitchen

Crockpot Turkey Chili

4.77 from 21 votes
Prep Time: 15 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 25 minutes
Slow Cooker Turkey Chili Recipe from @natashaskitchen
I love crockpot recipes; set 'em and forget 'em. We served this chili in warm bowls with generous amounts of cheese and sour cream, paired with chips ofcourse.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $12-$15
Servings: 8 -10

Ingredients

Ingredients for Chili:

  • 1 lb lean ground turkey
  • 1 medium purple onion
  • 1 tsp Cumin powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Dried Oregano
  • Salt and Pepper to taste
  • 15 oz can Black beans drained and lightly rinsed
  • 15 oz can Pinto beans with juice
  • 15 oz can of white beans with juice
  • 2-4 oz jar of diced jalapeños or green chilis use more if you like it spicier
  • 15 oz can diced tomatoes seasoned or plain
  • 15 oz can corn or corn from 2 ears or corn optional
  • 30-33 oz of tomato sauce

To serve:

  • Tortilla chips
  • Colby jack cheese shredded
  • Sour Cream

Instructions

  1. In a large skillet over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through.
  2. Add 1 medium finely diced purple onion along with 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper (You can adjust with more seasoning later). Saute until onions are softened and meat is lightly browned then transfer to a standard-sized crock pot.
  3. Add drained black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, 1 can diced tomatoes and corn (if using).
  4. Add tomato sauce and stir to combine. Set on low for 3-4 hours until piping hot. Taste and adjust for seasoning just before finished cooking.

Recipe Notes

Health note: I recently discovered that canned food is the largest source of BPA in peoples diets which is a big no-no for pregnancy and children so I was forced to cook my own beans (since BPA free cans are limited in selection where I shop). I cooked 1 lb of each kind of bean and I'm planning to freeze some for 2 more future batches of chili, or borscht, or anything else that calls for beans. I was able to make the entire chili with just 1 canned item which was lined with a BPA free lining. Yes!

Final Final Picmonkey Hashtag bannerSlow Cooker Turkey Chili Recipe from @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Janet Marzan
    November 9, 2018

    Hi Natasha, I really want to make this, but don’t have a slow cooker (yet!!! – there’s still Christmas!). How would I make this on top of the stove in a big dutch oven pot? Many thanks, Janet Reply

    • Natashas Kitchen
      November 9, 2018

      Hi Janet! I think the process will be very similar and it is doable. We have a stove top chili recipe here and the directions should be pretty similar Reply

      • Janet
        November 10, 2018

        Thank you Natasha! I will follow those directions and add more diced veggies as you suggested for the beef chili – bcoz I have em! I’ll let you know how it turns out! Janet Reply

        • Natashas Kitchen
          November 10, 2018

          I look forward to hearing your feedback! Reply

          • Janet
            November 12, 2018

            Hi Natasha, I just finished making this in a Dutch oven on the stove.I added celery, mushrooms, yellow pepper & carrot, but no corn…extra cumin oregano & chili powder. My pot is brimming FULL! This chili is so delicious! Next time I would add half pd more turkey. Great recipe and freezing for sure! Thank you.

          • Natashas Kitchen
            November 13, 2018

            You’re so welcome! I’m so happy you enjoyed this recipe! Thank you for the wonderful review!

  • Lollo Qvist
    February 10, 2018

    Is it possible to boil it normal about 30 min on the stowe. I dont have a slowcooker. Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Lollo, once it is at a simmer, keep it there for 30 minutes on the stove. That should work great and we have done it this way before. You really just want it to get really hot and heated through since all of the ingredients are fully cooked. Reply

  • Jeffery Franks
    January 3, 2018

    Hello Natasha, I have made this recipe three times now, and it disappears faster than I can make it) It’s a new favorite in my family. I love the taste and the Turkey meat is great idea). Your recipe is fantastic, thank you so much for sharing it with us)) Reply

    • Natasha's Kitchen
      January 3, 2018

      I’m happy to hear how much you enjoy the recipe Jeffery! Thanks for sharing your fantastic review! Reply

  • helen
    November 14, 2017

    Hello

    Is there anything we can substitute the beans with? I do not want to use that many in the recipe . Beans are high in natural estrogens or soy and I’m trying not to provide that to my children? Reply

    • Natasha
      natashaskitchen
      November 14, 2017

      Hi Helen, I didn’t know that! Thank you for sharing that insight. I’m not sure what would be a comparable substitute for chili. You might google bean free chili and see if someone has come up with something creative. Sorry I can’t be more helpful. Reply

  • Christina Holt
    October 5, 2017

    Hey, Natasha! I love all of your recipes and use them constantly.

    Do you have any nutritional information on them? I’d love to know the serving size and calorie information for the turkey chili, for example.

    Thanks!
    Christina Reply

    • Natasha's Kitchen
      October 5, 2017

      I’m glad to hear that Christina! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Jennifer
    October 2, 2017

    I found this recipe on Pinterest, and I’ve made it SO many times! I just had to come give it a review! I love love love this chili 🙂 My husband says the corn makes it over the top good! Thanks for the recipe. Reply

    • Natasha's Kitchen
      October 2, 2017

      I’m glad to hear you both love the recipe Jennifer! Thanks for sharing your excellent review! 🙂 Reply

  • Mirna Guadarrama
    June 19, 2017

    I made this last week, maybe Wednesday and I used it as meal prep. I absoulutely loved it! my kids loved it and my husband couldnt get enough of it ( he hates turkey) I didnt think he would like it but we finished the last of it today, and I am making some for my pot luck on Wednesday. Thank you, this was by far some of the best turkey chili ive had. Reply

    • Natasha's Kitchen
      June 19, 2017

      Wow, that’s great! I’m so happy to hear how much everyone loves the recipe! Thank YOU for sharing your excellent review Mirna! Reply

  • Zhanna
    May 31, 2017

    Would this still be good if I freeze it? Reply

    • Natasha
      natashaskitchen
      May 31, 2017

      Hi Zhanna, I haven’t tried freezing it, but the ingredients are pretty freezer friendly so I think it would work well. 🙂 Reply

  • Alexandra
    March 29, 2017

    can i drain all the beans? my stomach cant take un-drained beans. will the chili still taste good? Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Alexandra, yes that would work fine, but keep an eye on the mixture since it will be thicker without the juice. You may need to add some chicken broth to reach your desired consistency. Reply

  • Diana
    December 2, 2016

    I am thiking about using tomato juice instead of tomato sause? What would you suggest? Reply

    • Natasha
      natashaskitchen
      December 2, 2016

      I prefer tomato sauce because it has richer flavor and if you use tomato juice, your chili will be much more watery. Reply

  • Sharon
    November 1, 2016

    Made this last night….it was so easy and fast. 🙂 I left out the pinto beans since we do not like a lot of beans in our chili, and I added some more cumin and chili powder. My picky husband loved it!! Thank you! Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      That’s so great! Thank you for the nice review Sharon and you are very welcome 😁. Reply

  • Marisa
    October 2, 2016

    Could this be cooked on high in the crock pot to reduce cook time? I’m inpatient :p Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Marisa, yes that would work fine! 🙂 2 hours on high heat should do it! Reply

  • Angie
    July 7, 2016

    Hey Natasha! Is there any way this could be made on the stovetop without changing the recipe? Made this recipe multiple times in a crock pot and it’s bomb.com! Now wondering if I could make it on the stovetop since someone “borrowed” my crockpot for quite some time now and this 39 week belly be craving this amazing chili 🎉😂😭 Reply

    • Natasha
      natashaskitchen
      July 7, 2016

      Hi Angie, yes absolutely! You can actually make it a one-pot chili by cooking the meat in a pot then adding everything else to the pot, setting over medium/low heat and letting it cook until boiling hot, stirring occasionally. You can probably heat it over a higher heat but stir frequently so it doesn’t scorch to the bottom. Once it’s at a boil, reduce heat and simmer for at least 30 minutes. You don’t have to cook it long since all of the ingredients are “cooked” 🙂 but I would simmer at least 30 minutes to let the flavors meld. And you just gave me a really really great idea for a stove-top chili! Ha! thanks Angie 🙂 Reply

  • Nadia
    January 3, 2016

    Can I substitute beef instead of turkey? Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Yes, definitely! Ground pork would work well also. Reply

  • Geena
    November 30, 2015

    This recipe was absolutely amazing… People here think I need to open a restaurant because of this, but it was all you!! Thank you for making me a great cook!! 😄😄😄 Reply

    • Natasha
      natashaskitchen
      December 1, 2015

      Geena, thank you so much for a great review and you are welcome 😀. Reply

  • Melissa
    November 10, 2015

    I have never made chili before so this was an experiment altogether for me!
    I followed the recipe for the most part, I made sure all my ingredients were clean (the tomato sauce there is no way around but i did get the organic so it was as clean as possible) and I added 2 tablespoons of minced garlic to the spices when adding to the cooked turkey. The flavor was good, it just did not have enough spice for us, so we added a bit more of the cumin and chili powder 3 hours in and let it cook another 30 minutes on high (the first 3 hours were on low but I was hungry and impatient) and it was perfect! Thank you for such a quick and easy recipe that has great flavor! Reply

    • Natasha
      natashaskitchen
      November 10, 2015

      Melissa, thank you for such a great review and nice job improvising 😀 . Reply

  • Christine
    October 30, 2015

    What size crockpot does this recipe call for? I have a 6qt pot. Will this recipe fit or do I need to double it? Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Christine, ours is about 6qt so it should fit 🙂 . Reply

  • k.mf
    October 24, 2015

    Just 2 thoughts to make a wonderful recipe even more amazing: instead of adding spices to meat after cooking, consider “toasting” the spices in the hot oil before adding the meat. Just for a minute–until you smell them; it only take a few moments. Your kitchen will automatically be aromatic heaven. Secondly: not very healthy perhaps, but I added chorizo to the ground turkey to amplify the flavor. Thanks for a lovely recipe. Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      I love your suggestions! Thank you for sharing :). That additional chorizo sounds amazing! Reply

  • Lisa-Marie
    August 17, 2015

    Made this for dinner last night. Had to replace red beans for the pinto beans because I didn’t have any, and the chili turned out great. I heated up some tortilla chips for the top and everyone (including my 3 year old) ate it all up. Another great recipe! Reply

    • Natasha
      natashaskitchen
      August 17, 2015

      Thank you Lisa-Marie, reading your comment is making me hungry for some chili :D. Reply

  • Lyndsey
    July 29, 2015

    Love this!! Super easy to make plus I froze the left overs to take for work lunches. Is there a calorie count listed somewhere I may be skipping over? Reply

    • Natasha
      natashaskitchen
      July 29, 2015

      Hi Lyndsey! I’m so glad you like the chili. I don’t usually put up calorie counts, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. Reply

  • Heather
    April 20, 2015

    This looks absolutely delicious! Really want to make – few questions.

    1. You put makes 8-10 servings- how much is a serving though?
    2. Do you have the calorie count for this?

    Thank you Reply

    • Natasha
      natashaskitchen
      April 20, 2015

      Hi Heather, I didn’t measure it exactly, but each serving is about 1 cup. I don’t usually put up calorie counts, but when I need to research something, my best source: Caloriecount.com – sign in for free and then go to “tools” and then click “recipe analyzer” You can copy and paste your list of ingredients and it spits out the nutrition info. It’s a great tool. Reply

  • Aly
    April 7, 2015

    Thank you for great recipe, Natasha! I tried this once and now planning to do it again but want to cook my own beans: should the beans be slightly undercooked since I intend to cook them for an additional 3+ hours in crock pot? What is the ideal time for cooking the beans? Reply

    • Natasha
      natashaskitchen
      April 7, 2015

      My beans were fully cooked for this. They won’t turn mushy or fall apart in the crock pot, don’t worry :). I’d recommend fully cooking them. Reply

  • Savannah E.
    March 25, 2015

    Made this today and it was delicious. I held the jalapeños and increased the amount of chili powder to about 3tbsp. I also held the corn water and the consistency was perfect, not runny at all. I was wasn’t sure my husband was going to like it but he inhaled 3 bowls!! Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      I’m so happy to hear you loved it! Thank you so much for sharing your modifications and your awesome review! 🙂 Reply

  • Sveta
    March 19, 2015

    Great recipe:) definitely will try making it soon! Thank you for sharing about canned foods not being BPA free. Reply

    • Natasha
      natashaskitchen
      March 19, 2015

      You are welcome Sveta :). Let me know how it turns out. Reply

  • Olga T
    March 4, 2015

    Hi Natasha. I’ve noticed you said you cooked your own beans, can you give some specifics on how to do that? I want to do that myself because canned food is not as good as fresh obviously, but I’ve never done that before. And you also mentioned you’ll freeze them as well? Does that work well?
    Thanks 😉
    Olga. Reply

  • Lulu
    February 23, 2015

    Hi Natasha!
    If I’m cooking the beans and not using canned, do I have to undercook them since they will be in a crockpot? Reply

    • Natasha
      natashaskitchen
      February 23, 2015

      Mine were fully cooked when I made them at home. The slow cooker process will not make the mushy so go ahead and cook them fully. Reply

  • Mimi
    February 1, 2015

    A big hit with the family, loved it!! Reply

    • Natasha
      natashaskitchen
      February 1, 2015

      That’s awesome! I’m so happy to hear that 🙂 Reply

  • Inna
    January 22, 2015

    Just shared this recipe with my sister. Her 3 older boys love chille and she never made it at home. So will see what she reports back! Reply

    • Natasha
      natashaskitchen
      January 22, 2015

      Let me know! I hope they love it! 🙂 Reply

      • Inna
        January 27, 2015

        She just reported back lol. They loved it! It was a little spicy for her, but her boys were in heaven. Lol (she used beef instead of turkey and said it was awesome!) Reply

  • Judy
    January 17, 2015

    This was my first time making this recipe. It was delicious, but very watery. The consistency never thickened the way I imagine Chili to be……
    I think next time I will try modifying the following:
    – use a mix of dark & light turkey meat, instead of just lean.
    – drain the liquid in the beans & corn
    – replace the Pinto Beans with Dark Red Kidney Beans for a darker, richer color.
    – use an additional can of fire-smoked diced tomatoes instead of 2-cans of tomato sauce. Reply

    • Natasha
      natashaskitchen
      January 17, 2015

      I love your ideas! Thanks so much for sharing 🙂 Reply

  • Mark
    January 17, 2015

    I tried this recipe a few days ago. It turned out pretty well. The next time I make this chili, how can I make it a little more tangier ? Reply

    • Natasha
      natashaskitchen
      January 17, 2015

      You could always add a little lemon juice to taste – I wonder if it had anything to do with the brand of tomatoes? Reply

  • Erik
    December 31, 2014

    Love the picture that your son contributed! I used most of your ingredients and strategies to make my own chili. I’m sorry, I’m one of those people who simply can’t follow ANY recipe without adding or changing something to make it his or her own, but I find your website inspiring.

    I “think” I’ve been a foodie for about 5yrs… about the same time when I got laid off, then worked again, then laid off, etc. In my free time I took over the cooking here for the family and explored the techniques out there. So much to learn still.

    Is this the right place to post this kind of comment? Sorry if I’ve broken the rules, -New Kitchen Dad Reply

    • Natasha
      natashaskitchen
      December 31, 2014

      Hi Erik! Thanks for writing :). There aren’t really any rules for comments ;). I’m the same way; I improvise based on the ingredients I have on hand; unless it’s baking since that is more of a science. Reply

  • alina
    December 15, 2014

    Hi Natasha ,
    What kinda crock pot do you use ? Reply

    • Natasha
      natashaskitchen
      December 15, 2014

      Alina, it’s an oldie but goodie, smaller Crockpot brand that is no longer made. Reply

  • Lana
    December 12, 2014

    Made it today and it turned out Delish!!! I did not have any ground turkey on hand but i did have some fresh turkey breast. So I cut it in tiny little cubes and instead of tomatoe sauce (since i didn’t have any) I used some tomato marinara sauce. The kids absolutely loved it. THANKS NATASHA! This recipe is deffinately a keeper! Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      That is a great idea to just use diced turkey breast! I bet the texture was awesome! Thanks for sharing and I’m so happy you loved the recipe 🙂 Reply

  • Lori
    December 2, 2014

    Hi Natasha,

    Was wondering when cooking your own beans, the recipe calls for 15 oz. cans, but you say to cook 1 pound of beans, how many cans would the 1 pound of beans make? I don’t want to cook the whole pound and freeze the rest. Reply

    • Natasha
      natashaskitchen
      December 2, 2014

      1 lb of dry beans = about 3 cans of cooked beans.
      I was able to cook 1 lb of each kind of bean and freeze the rest 2 more future batches.
      Here’s another way to look at it: if you make 1/3 lb of beans, it is equivalent to 1 can of cooked beans. I figured, if I’m going to take the time to cook beans, I might as well make it last for the future and they’re also great in soups! 🙂 If you just want to cook enough beans for the recipe, buy 1/3 lb of each kind of dry bean and start cooking 🙂 Reply

  • Valentina
    October 14, 2014

    Made this last night.. it turned out delicious. I even stopped by Wendy’s and bought hot chilli seasoning from them because I couldn’t find a recipe for it anywhere.. that stuff is amazing. We crumble saltine crackers into our chilli, top with sour cream, Colby jack, and 2 packs of sauce. Yum. Reply

    • Natasha
      natashaskitchen
      October 14, 2014

      It sounds like you enjoy your chili spicy!! 🙂 We do to but our son wouldn’t eat it if it was too spicy 🙂 Reply

  • Alison
    October 13, 2014

    Hi, There! I’m planning on making this for my son’s first birthday party at a local pumpkin patch!!! Do you think frozen organic corn would be fine to use? And I just bought a bunch of sweet onions at Costco. I know red is more traditional in chili but what do you think about the sweet onions? This looks SO yummy! Reply

    • Natasha
      natashaskitchen
      October 13, 2014

      I’m not sure the amount of time in the slow cooker is adequate to fully cook the raw frozen corn. You might cook on high heat for 1 hour and then reduce to low for the remaining time. Sweet onions are totally fine 🙂 Reply

      • alison
        October 16, 2014

        Thank you so much for the feedback! Have you ever added red bell pepper to this recipe? Reply

        • Natasha
          natashaskitchen
          October 16, 2014

          I haven’t but it might be worth a shot if you like bell pepper. I think I’d like it sauteed before adding it. Reply

  • Margarita Hartavel
    October 11, 2014

    Hey Natasha,
    Thanks for another wonderful recipe. It was my first time making chili and I was pleasantly surprised with the results. I did omit the corn as I am not a huge fan of it in chili and I substituted with organic ground beef but otherwise, I followed the instructions and it turned out delicious. Reply

    • Natasha
      natashaskitchen
      October 11, 2014

      Organic ground beef would make a delicious chili! I’m so glad you enjoyed it 🙂 Reply

  • Mariya
    September 27, 2014

    Thank you, Natasha, for all your recipe. I like use them and enjoy it! Reply

    • Natasha
      natashaskitchen
      September 27, 2014

      I’m so happy to hear that. Thanks Mariya! 🙂 Reply

  • Irina
    September 17, 2014

    The best chili recipe I’ve tried so far! Cooked my own beans as well.
    Thanks! Reply

    • Natasha
      natashaskitchen
      September 17, 2014

      Didn’t it feel good cooking your own beans? I’m so happy you liked the chili! 🙂 Reply

  • Andi C.
    September 16, 2014

    This looks amazing, and even though it is hot and muggy here in S. Florida, I still want to make this! Great photos too! I think a collection of them would look good framed as part of a kitchen decor 🙂 Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      What a fun idea; to put up pictures of food in the kitchen! I wish I had a big wall just for that. Maybe I can get creative 🙂 Thanks Andi! Reply

  • September 15, 2014

    I’ve been cooking my own beans for a while now. So many of them are packed with so much junk! It’s sad actually. We love chili in this house and been making mine in crockpot as well but never with turkey. Will have to try! Reply

    • Natasha
      natashaskitchen
      September 15, 2014

      I hadn’t looked into it until this pregnancy but the BPA really threw a wrench into the canned food business for me. No more (or as little as possible) canned foods for me, or my babies. I think you’d love the turkey; it adds some nice texture and flavor 🙂 Reply

  • Tatyana
    September 14, 2014

    Chili in the slow cooker sounds very nice. I make a similar version on the stove top except I add canned fire roasted tomatoes instead or regular and some diced sweet red bell peppers. It adds a very light smokey sweet taste. I will try the slow cooker next time. Reply

    • Natasha
      natashaskitchen
      September 14, 2014

      I love the idea of fire roasted tomatoes; yumm!! Thanks for sharing 🙂 Reply

  • September 13, 2014

    This is going on my meal plan soon! I love a good slow cooker chili! Your photos are so bright and beautiful! Reply

    • Natasha
      natashaskitchen
      September 13, 2014

      Thank you so much Kristine 🙂 Enjoy! Reply

  • September 13, 2014

    Great recipe and just in time for the cold weather here in Chicago this weekend. I have to get my slow cooker in use, I haven’t used it in 2 years. I like the way you season ground turkey, these are my favorite flavors. Reply

    • Natasha
      natashaskitchen
      September 13, 2014

      Thanks Lyubomira 🙂 I’m really looking forward to wearing skinny jeans again instead of shorts; it was cooling down for a little bit but we’re getting another warm wave of 91˚F for a few days! Maybe it’s the last wave 😉 Reply

  • Yelena
    September 12, 2014

    Yum looks tasty!! I gotta say I really appreciate your blog!! I use it almost every day, and I feel like such a great cook! Thank You!!! God bless you and your family! Reply

    • Natasha
      natashaskitchen
      September 12, 2014

      Thank you Yelena for such a sweet comment and you are welcome :). Blessings to you and your family as well. Reply

  • Nadya
    September 12, 2014

    will be making it this week;) do you think ground beef will work? Reply

    • Natasha
      natashaskitchen
      September 12, 2014

      Nadya, beef should work great as well :). Reply

  • Masha L
    September 12, 2014

    I am going to have to try this. I see a lot of turkey on sale but I really dont know what do with it. So hoping to see more turkey recipes =) Reply

    • Natasha
      natashaskitchen
      September 12, 2014

      This is definitely a good way to use turkey! I hope you love it as much as we did. I won’t admit that I wolfed down 2 1/2 bowls in one sitting. Reply

      • Masha L
        October 3, 2014

        I made this and it was pretty good. My husband ate it too and he is pretty picky. I just didnt use black beans. not fan of them and I did use corn and I am glad i did. Reply

        • Natasha
          natashaskitchen
          October 3, 2014

          I do like corn in my chili too. If you get a chance to add fresh cooked corn; it’s wonderful! 🙂 Reply

  • September 12, 2014

    Love this recipe! The minute it cools down here, this is happening! Reply

    • Natasha
      natashaskitchen
      September 12, 2014

      It’s already cooling down a little in Boise, ID; starting to feel like Fall and this is perfect for cozier weather 🙂 Reply

  • September 12, 2014

    I started cooking and freezing beans also. Portion them out in small parts and freeze them. Reply

    • Natasha
      natashaskitchen
      September 12, 2014

      It’s so convenient and I feel so good about giving it to my family and eating it myself! Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.