Tuesday, August 26, 2014

Turkey Chili (crock pot)

I've been looking to try something new as of late, and our local grocery store gave me the perfect opportunity with some reduce-priced meat (sell-by date). I had never cooked with just a slab of turkey breast before, but the price really couldn't be beat! I decided to try my hand at making some turkey chili!

The following recipe was definitely a hit with the family. Bobble ate it (which meant it wasn't too spicy), hubby ate it (which meant it wasn't too bland), Squiggle ate it (...which really just meant it was food. She loves food!), and I ate it. The fact that I ate it says a lot, with as picky as I am.

I wasn't sure how I felt about it at first, as I had never really had chili with poultry before. The more bites I took, the more I enjoyed it. It is especially good with corn bread, and I absolutely enjoyed every bite I sopped up with the corn bread!

I actually chopped up my peppers and threw them in the crock pot for storage while I prepped the other items. It doesn't really matter if you throw the beans and peppers in the crockpot (OFF) to wait for the other stuff, or if you chop them and throw them into the pan with the tomato mixture (after you turn that off). I was just trying to save counter space and dirty less dishes.

Turkey Chili
  •     2 cups cannellini beans (or 1 can)
  •     2 cups garbanzo beans (or 1 can)
  •     1 tbsp oil
  •     3 shallots, finely chopped
  •     1c celeriac, chopped
  •     2 tbsp minced garlic (or roughly 6 cloves)
  •     1 tbsp cumin
  •     2 tsp dried oregano
  •     1/2 tsp cracked black peppercorns
  •     Zest of 1 lime
  •     2 tbsp fine cornmeal
  •     1 cup veggie broth
  •     1 can (28 oz) diced tomatoes with juice
  •     1-2 lbs skinless boneless turkey breast, cubed
  •     2 cups cut green beans
  •     1 tbsp chile powder, dissolved in juice of zested lime (or roughly 2 tbsp lime juice)
  •     2 bell peppers, diced - any colours (Ideal would have at one of them green)
  •     1 chilaca pepper, finely diced (If not available, substitute a poblano [slightly less kick])

1) Heat oil in a large pan (I used a 5qt. T-fal Jumbo Cooker w/lid ), and add shallots and celeriac. Saute for about 5 minutes. Add in the garlic, stirring well.

2) Combine ground pepper, cumin, oregano, and lime zest. Add to pan, stirring well to fully coat. Add in cornmeal, coating well.

3) Add in broth and tomatoes. Bring to a boil, then remove from heat and pour into 6 qt. crock pot.
Broth added (tomatoes not added yet)
4) Stir in beans, bell peppers, chilaca, lime juice/chile powder mixture, and turkey breast.

5) Cover and cook on low for 6 hours. Serve with cornbread.

Disclaimer: Thoughts of Fluff was not compensated for this post. This is an original recipe, and all opinions are my own and may differ from those of your own. Post contains affiliate links.


  1. I've never thought about making chili without beef it looks so tasty. I need to try this recipe because I like the taste of chili but not when you get a mouthful of meat and all these ingredients with the beans and so many vegetables limits how much meat is in each spoonful so the bowl looks balanced out.

    1. We are making this today, but I've changed it up based on available ingredients. I do that a lot. Today I have no celeriac in it, but I have 1/3 of a rutabaga (leftovers!) and 3 cubed potatoes. I also had 2 cans of pinto beans and 6 tomatoes, so that's what got put in instead of the white beans and can of diced tomatoes.