Turkey & Bacon Slow Cooker Chili Recipe
Servings Prep Time
8servings 15minutes
Cook Time
8 – 10hours
Servings Prep Time
8servings 15minutes
Cook Time
8 – 10hours
Ingredients
Instructions
  1. Add oil to a sauté pan and heat over medium for a minute or so. Then add ground turkey meat and start to work your spatula through it. Break it up as it cooks into small pieces. Cook until it’s white (not pink).
  2. Meanwhile, start assembling your crockpot. Add carrots first to the bottom of your slow cooker. They require the most direct heat for the longest period of time.
  3. Next add the pepper stripes, onion, garlic, celery, garlic, and frozen spinach in this order layered on top of each other.
  4. When the turkey is cooked, add it directly on top of the veggies.
  5. Start cooking the bacon in the sauté pan. Do not cook until crispy. You only need to cook it until it starts to brown. Then remove it from the pan and cut into 1/4″ strips. Add them on top of the turkey meat.
  6. Pour the canned tomatoes evenly over top. Don’t worry if the crockpot is quite full. Just shift the contents around to help the tomato sink into the crockpot around the veggies. If you think you may need more liquid, add about 1/2 cup water.
  7. Add the spices evenly over top. If you’d like to mix it up a bit, that’s fine. But do not pull the veggies up in the process.
  8. Set your crockpot to cook for 8 to 10 hours on low. About an hour before you are ready to serve it, add the frozen peas.
  9. When it’s done, add the cooked kidney beans to the crockpot and combine.
  10. Adjust spices to taste and serve.
Recipe Notes

You can use any type of bean you’d like. I only had kidney beans the last time I made this chili and it came out great! However pinto or black beans would work well too.