Turkey Bacon Slow Cooker Chili Recipes

CROCKPOT CHILI (COOK-OFF WINNER!)

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.
• Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop.
• Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*
• Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.
• Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.
• In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.
• Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.
• Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese.

TURKEY & BACON SLOW COOKER CHILI RECIPE

Steps:

• 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).
• 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.
• Next add the pepper stripes, onion, garlic, celery, garlic, and frozen spinach in this order layered on top of each other.
• When the turkey is cooked, add it directly on top of the veggies.
• 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.
• 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.
• 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.
• 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.
• When it's done, add the cooked kidney beans to the crockpot and combine.
• Adjust spices to taste and serve.

SLOW-COOKER BACON CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
• Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.

SLOW COOKER TURKEY CHILI

Steps:

• Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.
• Cook on Low 6 to 8 hours (or High for 4 hours).

TURKEY AND BACON CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the turkey and cook until the color changes, about 5 minutes. Next add the onions and cook till translucent. Then add the garlic and cook for another 2 minutes. Next add the stock, hot sauce, chipotles, tomato paste, chili powder and cumin. Cook it on very low heat, covered, for about 40 minutes. Add three-quarters of the bacon, saving one-quarter for garnish, and cook for an additional 20 minutes, uncovered. Add salt if needed. Serve topped with the chopped bacon and sliced avocado with tortilla chips.

SLOW COOKER TURKEY CHILI

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, 8-10 minutes. Add the turkey and cook until no longer pink, 6-8 minutes. Add the garlic and tomato paste and cook 2 minutes.
• Transfer the turkey mixture to a slow cooker. Stir in tomatoes (with their juices), black and kidney beans, frozen corn kernels, chicken broth, chili powder, ground cumin, dried oregano, salt and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce heat to warm and serve out of the slow cooker.
• Garnish with cheese, avocado, and corn chips, if you like.

CROCK POT TURKEY CHILI WITH BACON

Steps:

• Fry bacon until it starts to brown, cut into bite size pieces and put into crock pot.
• Brown the ground turkey with onions.
• Combine ground turkey, kidney and pinto beans, canned tomatoes, tomato paste, chili powder, cumin, and chicken broth and add to crock pot.
• Use food processor or mini-prep to puree garlic, tomato, and jalapeno peppers and add to crock pot.
• Mix all ingredients in crock pot and let it cook for 6-8 hours on low.

BUSY MOM SLOW COOKER TURKEY CHILI

Steps:

• Cook bacon in skillet, drain on paper towel, allow to cool and break in pieces. Crumble and brown turkey in the skillet and stir to break apart. Place cooked turkey and bacon in slow cooker. Season with taco seasoning mix, oregano, garlic powder and salt,and pepper. Mix until meat is evenly coated. Pour in beef broth, Rotel salsa, kidney beans, tomatoes, tomato paste. Add onion, green pepper, bay leaf, celery, salt, and pepper. Mix well. You may need to adjust for the thickness by adding water.
• Simmer on low, stirring occasionally. Cook for approximately 6 to 7 hours.
• Garnish with green onions, sour cream and/or cheddar cheese.