Slow Cooker Turkey Poblano Chili
Prep time
Cook time
Total time
Serves: 8
  • 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
  1. 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.
  2. 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.
  3. Pour the chicken stock into the skillet and scrape up any bits that are stuck to the pan. Transfer to the slow cooker.
  4. Stir the ingredients together, place lid on, and cook for 5 hours on high or 8 – 10 hours on low.
  5. 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.
  6. Give it a taste and stir in the salt if needed.
Make-ahead Instructions

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.
Nutrition Information
Serving size: 1 cup Calories: 306 Fat: 9 Carbohydrates: 34 WW Points +: 7 Fiber: 9 Protein: 24
Recipe by Organize Yourself Skinny at