Crockpot Turkey Chili – Stuffing the Freezer

Moving to the farm allowed for space to have a freezer again. It’s so satisfying to know that when you’re 20-30 mins from the closest grocery store, you have backups for your backups. I’m a HUGE fan of batch cooking recipes and stuffing my freezer with cheap, healthy, heat and eat meals.

This slow cooker turkey chili is one of my go-to’s because it’s all of those things. With the air in the morning starting to get crisp and fall knocking on our door, chili is one of our favorite weekday meals.

You could substitute any meat for the turkey. I’ve made this with ground beef, venison, and chicken also.

Start by browning the ground beef and dumping it into the crockpot. Add all the other ingredients and you’re set! This made two week night meals for us and two single serve portions for me.

The southern girl in me requires homemade cornbread whenever I eat chili but you could add whatever you like on the side or on the top.

Freezer Ready – Crockpot Turkey Chili


1 tbsp. extra-virgin olive oil
1 onion, finely chopped
1 green Bell Pepper, chopped
1 1/2 lb. ground turkey
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 tbsp. tomato paste
1 (28-oz.) can chopped tomatoes 
1 (15-oz.) can black beans, rinsed and drained
2 (15-oz.) can kidney beans, rinsed and drained (I used one light and one dark)
1 1/2 c. low-sodium chicken broth
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano


In a large skillet, cook ground turkey on med-high until cooked through and browned.

Add turkey and all the rest of the ingredients to the crockpot. Set on low for 6 hrs or hi for 4 hrs. Check seasoning before serving and adjust if needed. Top with sour cream, cheese, or green onions if you like.

Recipe modified from delish.com



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