Recipes Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes Slow Cooker Turkey Chili with Kidney Beans 4.0 (3) 2 Reviews 2 Photos Modified from various recipes for our tastes - sized to fit my 3 quart slow cooker. Serve with sour cream, shredded cheese, and cornbread or corn chips or fresh fried corn tortillas. Melt Velveeta® into leftovers for an instant-win dip. Submitted by JARRIE Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 4 hrs 5 mins Total Time: 4 hrs 25 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 ¼ pounds ground turkey 2 onions, chopped 2 Anaheim chile peppers, chopped 2 (16 ounce) cans kidney beans, rinsed and drained 1 (16 ounce) can Mexican-style hot tomato sauce ¼ cup chili powder ¼ cup cornmeal 2 tablespoons minced garlic 1 tablespoon dried onion flakes 1 tablespoon unsweetened cocoa powder 1 tablespoon ground cumin 1 teaspoon ground black pepper 1 teaspoon white sugar 1 teaspoon dried parsley 1 teaspoon dried Mexican oregano 1 teaspoon beef base ½ teaspoon red pepper flakes ½ teaspoon ground coriander ½ cup water, or as desired Directions Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker. Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency. Cook on High for 4 hours (or on Low for 8 to 10 hours). Cook's Note: Substitute 1 packet of store-bought seasoning mix for the dry seasonings, if desired. Lean ground beef can be substituted for the ground turkey, if desired. Substitute 1 chopped bell pepper for the Anaheim pepper, if desired. Substitute a 6-ounce can of tomato paste plus 1/2 cup water for the Mexican-style tomato sauce, if desired. Substitute 1/2 ounce Baker's(R) unsweetened chocolate for the cocoa powder, if desired. Tip Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. I Made It Print Nutrition Facts (per serving) 223 Calories 6g Fat 27g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 223 % Daily Value * Total Fat 6g 7% Saturated Fat 1g 7% Cholesterol 42mg 14% Sodium 475mg 21% Total Carbohydrate 27g 10% Dietary Fiber 8g 29% Total Sugars 5g Protein 18g 36% Vitamin C 20mg 22% Calcium 74mg 6% Iron 4mg 19% Potassium 314mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.