Slow Cooker Turkey Chili

Slow Cooker Turkey Chili


1/4 cup Schnucks extra virgin olive oil
1-1/2 pounds ground turkey
1/4 cup chili powder
4 teaspoons kosher salt
1 teaspoon cayenne pepper
4 garlic cloves, minced
3 jalapeños, seeded and minced (about 4 teaspoons)
4-1/2 cups skinless leftover or pre-cooked turkey meat (1-1/2 pounds)
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) Schnucks tomato paste
1/4 cup chopped fresh cilantro leaves
1 can (15 ounces) Schnucks great Northern beans, drained
1 can (15 ounces) Schnucks chili hot beans, undrained
2 medium yellow onions, coarsely chopped (2 cups)
1-1/2 green, red and/or orange bell peppers, coarsely chopped (2 cups)
6 cups less-sodium chicken cooking stock
Schnucks shredded Cheddar cheese and Schnucks sour cream (optional)

  1. In large saucepot, heat oil over medium-high heat. Add ground turkey and cook 5 to 7 minutes or until browned, breaking up turkey with side of spoon. Stir in chili powder, salt and cayenne. Stir in garlic, jalapeños, leftover turkey, crushed tomatoes, tomato paste and cilantro.
  2. Stir in beans, onions, bell peppers and stock; heat to boiling over high heat. Boil 5 minutes. Reduce heat to medium; cook chili 7 minutes, stirring occasionally.
  3. Transfer chili to 5- to 6-quart slow cooker; cover and cook on high 5 to 6 hours. To serve, top chili with cheese and sour cream, if desired.

Each Serving: About 377 calories, 12 g total fat (2 g saturated), 83 mg cholesterol, 1329 mg sodium, 34 g carbohydrates, 9 g fiber, 37 g protein.

Cook's Wisdom

Enjoy this recipe year-round using rotisserie chicken or turkey.