Quick ‘n Easy Crock Pot Turkey Chili

Start by browning the ground turkey in a skillet over medium-high heat, seasoning with the Worcestershire when almost fully cooked. I prefer my meat a little seared on the outside, but as long as the meat is cooked through, it doesn’t matter. If you’re adding onions, throw them in with the turkey to brown a little before adding to the crock pot.

While the turkey is cooking, add your beans to the crock pot. Use whatever beans you like. I use small reds, blacks, pintos and/or kidneys depending on my mood and what’s in the pantry. Drain half of the cans but leave the “juice” in the other half for moisture. That, combined with the juice from the diced tomatoes and the tomato paste will be moisture enough for this chili. Dump in said diced tomatoes and tomato paste, as well as the corn.

When the turkey is done, dump that in as well. Add your seasonings, tasting as you go to make sure you don’t need to add anything. Salt and regular ground pepper can be added to taste, but is not necessary for this chili. Mix all ingredients together to get the partygoers introduced and mingled properly.

Cook on high for 2-3 hours or, if you want to make this in the morning and have it cook all day, go for low heat. Whatever fits your schedule best.

When ready to serve, either top with grated cheddar/pepper jack or whatever cheese you have on hand.

Keep in mind this recipe is made to fit a large crock pot, about six quarts. If you have a smaller crock pot, halve the recipe to fit.

To make this chili Vegetarian, either substitute tofu for the turkey, add coarsely chopped carrots or other veggies as preferred, or leave out the meat altogether for a simple bean chili. If you are a meat lover, you can also use ground beef, ground chicken, chopped chicken breast, chopped steak, pulled chicken/turkey/pork/beef roast … whatever you like! This recipe is great for using up leftovers, so see what you have and throw it in if it looks good.