Start with this. Yes it has turkey. If you don’t like Turkey, omit it. I adjust because I made it by the recipe and it came out terrible. Maybe I’m lousy at cooking, maybe my slow cooker sucks. I dunno. Blame me harshly if my adjustments don’t improve things for you, I certainly deserve it. But they improved things for me so, this is what I do.
- Subtract the 2 (15 oz) cans tomato sauce unless you want tomato soup that barely tastes like chili. This was the most significant improvement I made after the first attempt.
- Use all low/no salt stuff. This lets you salt at the end, I’ve had too many bad experiences with cans from the store making stuff overly salty. Use iodized salt so you don’t get goiters if that’s a major life concern for you.
- I use fresh jalapenos. If you’re using fresh bell, you might as well use something fresh for heat. I’ve used up to 3. You’ll have to figure out what you can tolerate. Or use habanero or other hot pepper.
- I don’t really care for corn. I’m sure it’s fine, if you like it, great, I’m pretty meh about it. Maybe if I had roasted corn some time.
- I think sometimes I have used less beans, i.e. only 1 can of each bean type when I have used turkey. I forget. This only affects how you might adjust your spice ratio, or it might be because I have a 4 quart slow cooker whereas they have a 6. If you omit turkey, the maybe you’ll want more beans. Basically, adjust your proteins appropriately for size of slow cooker and desired protein variety.
- I do buy chili powder and don’t try to make my own. I make chili enough that it’s not some massive cost expenditure and I find the premixed ones to do a good enough job. If you’re a highfalutin spice mixer then roll your own, boss.
So the adjusted ingredients list for me is:
1 tablespoon olive oil
1 lb 99% lean ground turkey (or skip if you’re vegan)
1 medium onion, diced
1 red pepper, chopped
1 yellow pepper, chopped
2 (15 oz) cans petite diced tomatoes
1-2 (15 oz) cans black beans, rinsed and drained
1-2 (15oz) cans red kidney beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon cumin
1 jalapeno, optional
Salt and black pepper, to taste
Otherwise the instructions are still 100% the same as the original. It made a very satisfying chili that I kept coming home to and eating rather than going out for food. I’m sure more inventive cooks would perfect this. Enjoy.
1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown. Pour turkey into slow cooker.
2. Rinse beans, nitwit
3. Add the onion, peppers, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin. Stir and season with salt and pepper.
4. Cover and cook on High for 4 hours or low for 6 hours. Serve with toppings, if desired.
Note-we use a 6 quart slow cooker. (And now I do because my 4 qt broke)