Crock Pot Three Bean Turkey Chili

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.

My Rating

Now, this rating is from my wife and father-in-law. I agree.

Pro Tips: Notes on Three Bean Chili

The Meat:

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.

The Beans:

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:

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

Crock Pot Chili

Ultra Simple Crock Pot White Chicken Chili

Spicy 3 Chilies Texas Chili a la Crock Pot

Low Fat High Taste Crock Pot White Chicken Chili

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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4.95 from 18 votes

Crock Pot Three Bean Turkey Chili

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.

Prep Time15 mins

Cook Time6 hrs

Total Time6 hrs 15 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjustment: 6

Ingredients

• 1 pound ground turkey - Another meat like ground beef or chicken could be used. If you want vegetarian just skip the meat.
• 2 stalks celery - Diced
• 1 onion - large
• 1 jalapeno pepper
• 14 oz dice tomatoes
• 10 oz RoTel
• 6 oz tomato paste
• 14 oz chicken broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoon garlic powder
• 42 oz beans - three cans I used pinto, black and light kidney beans.
• sour cream and cheese if desired.

US Customary - Metric

Instructions

• 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.

Recipe Notes

Pro Tips:

Use the ground meat you want. I prefer turkey for this chili.

Use the beans of your choice. Low sodium preferred.

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.

Nutrition Facts

Crock Pot Three Bean Turkey Chili

Amount Per Serving

Calories 392 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.2g

Cholesterol 55mg 18%

Sodium 1887mg 79%

Potassium 1217mg 35%

Total Carbohydrates 53g 18%

Dietary Fiber 20g 80%

Sugars 10g

Protein 29g 58%

Vitamin A 45%

Vitamin C 36%

Calcium 16%

Iron 47%

* Percent Daily Values are based on a 2000 calorie diet.

 

Have a question or something not clear? Ask in the comments.

 

Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.

Originally Published: November 1, 2014