We’re in that weird season between winter and spring when it’s randomly warm in the afternoon for a couple of hours, but you’re generally pretty chilly the rest of the day. I’ve been in a love-hate relationship with my crock pot because meals never turn out the way that I want. Then, I found this great recipe for turkey chili, made it my own, and am in love! Thank you, Ambitious Kitchen!
Creamy Turkey Chili Recipe
- 1 pound lean ground turkey
- 1 can kidney beans – Rinsed and drained.
- 1 28oz can diced tomatoes
- 1 red bell pepper, diced
- 1 onion, diced
- 1 can corn – Drained.
- minced garlic
- Seasoning to taste: paprika, chili powder, cumin, pepper, salt
- Chicken broth – About 2/3C
- 1 block fat free cream cheese
- Sauté onions. Add turkey and brown.
- While onions and turkey are cooking, add all but the cream cheese to the crock pot.
- Add cooked turkey and onions. Stir all ingredients together. Cook on low for 6 hours.
- Add cream cheese and cook for an additional 2 hours.
That’s all! This turkey chili recipe is amazingly delicious and makes a ton. Plus, it’s budget friendly. The cream cheese is optional! I added it because the chili was a bit too soupy for how I like it, and the cream cheese was a perfect addition. Times are optional too. Whenever I cook in the crock pot, I’m pretty much flying by the seat of my pants (which may be why I’ve had such a hard time with it).
You can top with a variety of toppings too! I added some salsa, but you could do jalapeños or sour cream. You could also pour this over rice to make it even heartier if you’d like!
I can’t get over this Creamy Turkey Chili recipe, and it will be a new staple in my rotation.
Note: This recipe is adapted from Ambitious Kitchen’s option for the crock pot on “The Best Healthy Turkey Chili You’ll Ever Eat”.