Well, winter has officially arrived in Fairbanks. We had 6+ inches of snow this last weekend, with an additional 3-6″ more forecasted for today. There are few things I enjoy more than watching fluffy snowflakes drift downward from the sky from the cozy comfort of my living room. When the snow stops falling and the baby turns to nap time, you’ll find me outside, shoveling our driveway, or sweeping snow off the front porch. After a day of snow-gazing and snow-shoveling, a warm bowl of spicy chili really hits the spot.
By the way, have I ever mentioned how much I love Mexican food? It may have something to do with being Mexican, but I fully attribute it to the savory flavors from South of the Border.
Around here, we eat Taco Salad and this Taco Chili at least once a week. We can’t get enough of it! This Crock Pot Taco Chili recipe is made with pantry and produce staples, and kept light by using ground turkey instead of ground beef. It’s the ultimate comfort food, and once you see how easy it is to make, it may become a weekly go-to recipe for you as well.
With winter on the horizon for the rest of you down in the lower 48, I highly recommend trying out this Chili. It’ll bring a little Cinco de Mayo to a cold wintery day.
Crock Pot Taco Chili Recipe:
- 1 lb lean ground turkey, cooked
- 2 cans diced tomatoes
- 1 can kidney beans, rinsed
- 1 can low-sodium black beans, rinsed
- 4 garlic cloves, minced
- 1 red bell pepper
- 1/2 cup taco seasoning mix
- 1 medium red onion
- 1 tablespoon chili powder
- 1 teaspoon ground pepper
- 1 teaspoon red pepper flakes (or more if you like it hot)
- Sharp cheddar cheese, shredded, to garnish (optional)
- Jarred jalapeños to garnish (optional)
- Dice the onion and bell pepper, add to crock pot.
- Rinse canned beans in strainer, add to crock pot.
- On the stove top, cook ground turkey in large pan or small dutch oven on medium high heat until browned. Add to crock pot.
- Add the additional dry ingredients and 1/2 cup of water to crock pot. Mix well.
- Cook on low for 8 hours, or high for 4 hours.
- Serve warm, garnished with any combination of shredded cheese, sour cream, diced onions, or jarred jalapeños.
Yea Yea Pueblo 
Yum! Thanks for sharing. I really need to get a crockpot, not because I can’t make it work with my stove but because I miss the convenience.
I rely on mine way too much. It’s so convenient, how could I not? They have really cute ones these days, with patterns — they’re pretty inexpensive, too. Treat yourself!
I love chili! I make our chili pretty much the same way, and I also make a triple batch and freeze it! SO GOOD! Plus I like anything I can put jalapenos on…I think I’ve eaten a whole jar of them in the last week!
I took a page from your book this week and froze the extra. It’ll be a great meal to heat up when I’m just not in the mood to cook. And I hear you on the jalapeños, I put them on nearly everything!
i SERIOUSLY need a crockpot
I use mine a couple of times a week, best $40 I’ve ever spent! Some of the new ones have pretty designs — when mine bites the dust I’ll definitely get a prettier one!
Made this today and mine came out with quite a kick. I added a scoop of this pre-made seasoning that has onions, cilantro, garlic, crused red pepper, chili power and cayenne pepper. Good stuff!
Glad to hear it! This recipe is wonderfully flexible, it can really accommodate a variety of palettes with just a tweak of spices, or an adjustment in fresh ingredients.
Just put this in my crockpot a little while ago. Looks like a winner!
Hope it was a hit, Kay!