Slow Cooker Turkey Chili
ShareSweet and spicy hearty slow cooker turkey and two bean chili. Perfect cold weather comfort food!
When I was in Vermont last Spring, I had the pleasure of meeting Katie, a fellow New Englander and food blogger. She’s one of those people that’s so easy to get along with and you just generally want to be around. To my delight, she announced that she had a cookbook coming out called Maple. If you’re a New Englander like us, you probably understand immediately why I was so excited. I love anything with maple. It doesn’t get much better than pure maple syrup.
When most people think of maple syrup, they go straight to breakfast. Sweet syrup drizzled over hot pancakes, waffles or French toast. A classic way to enjoy nature’s sweet treat.
But, Katie’s book, Maple, will make you think of maple syrup in a whole new way. It’s not just for breakfast, or sweets. It’s a perfect compliment to a world of savory dishes!
I’m like the vast majority, I want to use maple syrup in the stereotypical way – breakfast, or at least with baked goods. I have a major sweet tooth! So, after flipping through the Maple cookbook and tagging many recipes, I knew I had to venture outside of my comfort zone and create a savory dish featuring maple syrup.
Cool weather = comfort food season, so the turkey chili recipe was calling to me. I couldn’t resist adapting her stovetop version into an easy slow cooker dish. You know I’m a sucker for great slow cooker recipes!
This sweet and spicy hearty slow cooker turkey and two bean chili is an absolute must make Fall recipe. A perfect dinner for any night of the week and a great addition to all of your game day plans!
Katie’s book, Maple, is available on Amazon and on store shelves now. A perfect cookbook for maple lovers!
Slow Cooker Turkey Chili
Ingredients
- 1 lb ground turkey
- 1 C yellow onion chopped
- 3/4 C red bell pepper chopped
- 3 cloves garlic minced
- 15 oz petite diced tomatoes undrained
- 15 oz kidney beans drained and rinsed
- 15 oz black beans drained and rinsed well
- 1/4 C pure maple syrup
- 3 Tb chili powder
- 1 Tb cumin
- 1 Tb paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 1/2 C chicken broth
Toppings:
- Green onions chopped
- Cheddar cheese shredded
- Sour cream
Instructions
- In a large skillet over medium heat, cook and crumble turkey until no longer pink. Drain of any liquid. Transfer to the bowl of a 5-6 quart slow cooker.
- Add remaining ingredients to the slow cooker. Gently toss to combine.
- Cover and cook on high for 4 hours, or on low for 8 hours.
- Serve warm with optiongl toppings.
Notes
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This looks delicious! I love chili, i always make it on the first cold day of the year.
Thanks Marye!
Hi Rachel! I’m so excited about Katie’s new cookbook too. I cook with maple syrup whenever I can, just love the flavor. I even collected sap as a kid (in RI) and boiled it down to make maple syrup each winter. Anywho, this turkey chili of your looks so delicious. Perfect for these chilly fall days that are here to stay. I love that you used maple syrup. Also ground turkey. A nice way to lighten it up a bit. I would love this in my dinner bowl tonight!
I love that you tapped your own trees as well! I’m so intrigued by it all.
This sounds amazing! I bet the maple adds such a delicious flavor dimension to this chili – and even better that it’s made in the slow cooker! Pinned :)
Thanks Rachel!
Sweet and spicy chili reminds me one I make but this one looks so much healthier and better because of the turkey and slow cooker! Must make soon!
You definitely have to try it! Thanks Meg!
Would this be an okay recipe to double, and freeze for later?
If you have a large enough slow cooker, absolutely.