Meet my new favorite chili! Oh it’s sooooo good. I found the original recipe from Cooking Light and adapted it to be prepared in the slow cooker instead of on the stove.
It’s a little different. But different in a good way. Like reeeeaaal good.
The recipes calls for turkey Italian sausage. If you’re like me you probably never thought to use Italian sausage in chili. Chili does not scream Italian. In my opinion, it screams lumberjack or mountain man. But..trust me the sausage gives this recipe a nice flavor and kick. I used medium hot Italian sausage. If you like it real spicy then use hot. Live on the wild side!
The original recipe did not call for ground turkey but I decided to go ahead and include it in my recipe. I’m glad I did because it really bulked it up. I think it might have been too thin without the ground turkey.
As the title suggests this chili includes poblano peppers. Delish! I decided to turn it up a notch and use a jalapeno pepper too. Between the sausage and jalapeno you might think this chili is going to set your mouth on fire. Nope. The ground turkey and beans keep the spice under control.
Chilis are the perfect slow cooker recipe. Most can cook all day and still taste scrumptious. This recipe is one of them. I set it to high for 5 hours and it cook perfectly. If you are going to be out of the house all day you can set it to cook 8-10 hours on low.
I have a programmable Hamilton Beach 6qt Slow Cooker. I absolutely love this slow cooker and recommend it all the time. It is inexpensive and has great reviews. If you are looking for a new slow cooker then check this one out.
Let’s go through the recipe.
I started by browning the 1 ground turkey and 1 lb sausage in a little olive oil. I used 3 sausage links and removed the casing. When the meat was no longer pink I transferred it to the slow cooker. I know browning meat seems tedious for a slow cooker recipe but it does make a big difference in texture and flavor. I recommend taking the time to do this.
After I transfer the meat to the slow cooker I dumped in the beans and tomatoes. Easy peasy.
In the same pan I cooked the meat I then sautéed the onion, garlic, and peppers. I added the spices and let it cook for about 1-2 minutes. This step brings extra flavor to the vegetables and spices. After the vegetables and spices were cooked I poured in 1 cup of chicken stock. This degalzes the pan and lifts up all the delicious pieces stuck to the pan.
I transferred the pepper mixture to the slow cooker, gave it a couple stirs, put the lid on, and set it to cook for 5 hours on high. Also, I added a small flour and chicken stock slurry at the end to thicken it up. Please note the chili will thicken more as it sits.
MY HOUSE SMELLED MARVELOUS! I prayed this chili tasted as good as it smelled.
The ground turkey and sausage were so tender and flavorful. The peppers created the perfect spicy but not too spicy kick. I love to top with my chili with plain greek yogurt, a little mexican cheese, and fritos. I know fritos are bad but…portion control is our friend.
Like most chili recipe this makes a lot. However, it freezes great so I suggest portioning it out into single servings to bring have for lunch or dinner. These Gladware soup-salad containers would work great.
- 1 tablespoon olive oil
- 3 Italian turkey sausage links, casings removed
- 1 lb ground turkey
- 2 (15-ounce) cans chili style diced tomatoes
- 1 (15-ounce) cans black beans, drained
- 1 (15-ounce) cans pinto beans, drained
- 1 medium onion, chopped.
- 4 garlic cloves, chopped
- 2 poblano peppers, seeded and chopped
- 1 jalapeno peppers, seeded and chopped
- 3 tablespoons chili powder
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 cup chicken stock
- 2 tablespoons chicken stock
- 2 tablespoon flour
- ½ teaspoon salt
- Heat olive oil in a large skillet. Cook ground turkey and sausage until no longer pink in the middle. Transfer to slow cooker and add the diced tomatoes and beans into the slow cooker.
- In the same skillet cook onions, garlic, and peppers until onions are translucent. Stir in chili powder, coriander, oregano, garlic pwder, and cook for 1-2 minutes or until the spices become fragrant.
- Pour the chicken stock into the skillet and scrape up any bits that are stuck to the pan. Transfer to the slow cooker.
- Stir the ingredients together, place lid on, and cook for 5 hours on high or 8 – 10 hours on low.
- In a small bowl stir together chicken stock and flour. Add to the chili and cook for another ½ hour on high. It will continue to thicken as it cooks.
- Give it a taste and stir in the salt if needed.
This recipe can be prep a day or two ahead of time and stored in the refrigerator. In the morning place ingredients into the slow cooker and set to desired temperature and time.
You can also make this recipe completely ahead of time and freeze or refrigerator into portions. Reheat on stove or in the microwave.