One of my best chili recipe ever. A wonderful crock pot three bean turkey chili that the whole family will love. Plus it’s healthy. Now you can have it all.
Editor Note: Originally published November 1, 2014. This is one of my “Underappreciated” recipes. I consider it one of my top chili recipe so it is time for a facelift to the presentation with new text and some re-edited pictures. The recipe remains the same. Please enjoy one of my best chili recipes.
Now I make a lot of chilies, but I’m always open to something new. OK, maybe not so much. I do frequently stick to the same old same old. I usually order the same food at restaurants.
But I don’t only cook for me; I’m cooking for two. And the wife wanted something different. Now that was not very specific. So Turkey is considered healthy, and a variety of beans is also good for you, this just worked out great.
I was expecting good. I do a good chili. Just give me some ingredients, and like Chopped on Food Network, I produce. But the biggest surprise was the wonderful blending of spicy flavors. Plus, just the right amount of heat for my older taste buds. About a 4/10 on the heat-o-meter.
Now, this rating is from my wife and father-in-law. I agree.
Pro Tips: Notes on Three Bean Chili
The meat is probably the first thing to discuss. Any ground meat will do, but I have repeated this recipe a number of times, and I prefer the turkey.
This recipe would be fine as a “Three Bean Vegetarian Chili,” just dump the meat and use vegetable broth.
The Worcestershire sauce pops up the “meaty” almost beef-like taste for the turkey.
Bean choice is up to you, but my choice of pinto, kidney, and black beans is just right and somewhat the core of the recipe.
I use only low sodium beans although the pictures are from the original cooking and only the black beans are low sodium. Rinsing the beans also removes a little of the sodium.
The heat of this chili is about 4/10. You can up that with a second jalapeno or using hotter Ro-Tel.
I assume a serving size of about 1 1/2 cups per serving. This should be good in the refrigerator for 3-4 days. It will freeze well for 2-3 months.
Other Great Crock Pot Chilis to Try
Older picture. The beans and broth should be low sodium.
Start by browning 1 pound of ground turkey.
Dice two stalks of celery and one large onion. Dice one jalapeno pepper.
Rinse and drain three cans of beans, low sodium preferred. I used pinto, black, and light kidney beans and that is the combination I recommend.
Add one 14 oz can of diced tomatoes, a 12 oz can of Ro-Tel Tomatoes & Diced Green Chilies, a 6 oz can of tomato paste, 14 oz can of low sodium chicken broth, two tablespoons Worcestershire sauce, two tablespoons chili powder, one teaspoon ground cumin, one teaspoon salt, 1/2 teaspoon pepper, two teaspoon garlic powder.
Mix well. Cook on low for 6-7 hours.
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Originally Published: November 1, 2014