Quick Prepare, Slow Cook Turkey Chili

I’ve made chili 4-5 times a year for what seems like forever. I’ve definitely tried a bunch of different methods and ingredients, but lately I’ve just been keeping it simple. Here’s a recipe that quick to prepare and slow to cook. This recipe is a bean and tomato based chili, so not true cowboy chili (i.e. meat only). It also makes use of a season kit that I really like. Maybe in the future I’ll mess around with making my own chili seasoning. Alton Brown has a really good Good Eats Episode where he has a recipe for chili powder.

Note: Look for the the tags if you’re cooking it [Fast], [Medium], or [Slow].

Kitchen Gear:

  • [Fast] Large Pot or Small Stock Pot (min 4 qts.)
  • [Medium/Slow] Crock Pot
  • Large Frying Pan
  • Cutting Board
  • Knife
  • Big Spoon


  • 2/3 of a White Onion
  • 1 Green Pepper
  • 1 Jalapeño
  • 4-5 Celery Hearts
  • Vegetable Oil
  • 1.5 lbs. Ground Turkey
  • 1 Can Stewed Tomatoes
  • 1 Small Can Tomato Paste
  • 1 Can RO*TEL, Hot
  • 1 Can Black Beans
  • 1 Can Pinto Beans
  • 1 Can Light Red Beans
  • 1 Can Dark Red Beans
  • 1 Box of Carol Shelby’s Texas Chili Kit
  • 1-3 tsp. Chili Powder


  1. Dice the onion and green pepper.
  2. Slice the celery hearts.
  3. Finely dice the entire Jalapeno save for the stem. You may want to wear a latex glove.
  4. [Fast/Medium] Combine the and cook down in with the oil.
  5. Add the vegetables to the pot.
  6. Brown the turkey. I like to season with Nature’s Seasoning or any good beef seasoning. Add to the pot.
  7. Add the canned ingredients to the pot.
  8. Add the chili seasoning pack, cayenne pepper pack, and as much of the salt as you like. I typically use a third of the salt.
  9. Add the chili powder to taste. I usually use 2 tsp.
  10. [Fast] Put a lid on the pot and place on the stove at medium high heat it starts to bubble slightly. Stir occasionally to avoid burning. Once it starts to boil, reduce heat and simmer for 2 hours stirring occasionally. Add water if and only if it starts to dry up.
  11. [Medium] Turn on the crock pot, put the lid on, set it on high, and let it cook for 3-4 hours stirring occasionally. Add water if and only if it starts to dry up.
  12. [Slow] Turn on the crock pot, put the lid on, set it on low, and let it cook for 8 hours stirring occasionally. You shouldn’t need to add any water.
  13. If you like creamy chili (I don’t), then you can add a little water towards the end. Then add enough of the maize packet to thicken it up.

Warning: This chili isn’t too spicy, but it will be pretty hot for people who don’t eat spicy food too often. If you’re unsure, try the following instead:

  • Don’t use a jalapeño.
  • Use mild RO*TEL instead of hot.
  • If you want any spice at all, slowly add in the cayenne pepper packet while stirring it thoroughly and tasting frequently until it’s just right.

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