Turkey Chili…

Even though Thanksgiving is over, we have had turkey (not just leftovers) for 3 dinners this week.  I made this chili on Monday night and put it in the crock-pot on Tuesday morning so that it would be ready when we got home from work.  I love making dinner in the crock-pot.  I can come home from work and just add a few things and dinner is ready!  Tuesday was a perfect day for chili, very rainy and cold out.  This dinner isn’t exactly the most colorful but it was definitely full of flavor!


Turkey Chili Verde

Gather your ingredients.


Chop the veggies and add to your crock-pot.


Brown the turkey.


Add everything else to your crock-pot.


Beans and spices!

bean and spice.jpg

I used just over half of the box of broth.  You don’t want too much or the chili will be too watery.


Cook all day on low and you will come home to a house smelling wonderful!  The veggies will be tender and full of spice.


Just before serving mix the milk and cornmeal and add to the chili.


After 20-30 minutes serve and enjoy!


I topped mine with a large spoon of Chobani Plain 0% Greek Yogurt and a few diced jalapenos.  The chili is best served with a side of Baked Scoops.   You can prepare everything the night before and just refrigerate it until you leave for work.  Put it in the crock-pot and let it simmer all day!  It is very easy and perfect for a busy day.

Turkey Chili Verde

  • 2 small zucchini, diced
  • 1/2 onion, diced
  • 1 lb. ground turkey breast
  • 2 cloves garlic
  • 2-3 Tbs diced jalepenos (more for topping)
  • 1 can diced chilies
  • 1 cup salsa verde
  • 1 can northern beans, drained and rinsed
  • 1/2 Tbs cumin
  • 1/2 tsp oregano
  • Salt and Pepper
  • 2-3 cups chicken broth
  • 2 Tbs cornmeal
  • 1/2 cup milk
  1. Dice up your veggies and brown your turkey.
  2. Spray your crock-pot bowl with Pam.
  3. Add all ingredients to crock-pot except for cornmeal and milk.  You can add additional jalepenos if you want it spicier.
  4. Cook on low 6-8 hours.
  5. 30 minutes before serving mix the cornmeal with the milk and add to the chili.  Turn the crock-pot to high and let cook for an additional 20-30 minutes.
  6. Garnish with Greek Yogurt and diced jalepenos.
  7. Enjoy!

I have been busy in the kitchen this week.  I will have an additional turkey recipe along with some Christmas pretzels and my tailgating favorites coming up in the next few days.  We have a busy weekend planned that includes Christmas parties and football but hopefully I will have time to share all of these great recipes with you.

What is your favorite crock-pot dish?

I love any type of soup!