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. Last Updated February 1, 2018. 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.
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. But 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. Also, 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
Last Updated: February 1, 2018.