Do your kids have a favorite recipe that they request year-round, and often? For mine, it's our Hearty Slow Cooker Turkey Chili. We've warmed up with mugs of this chili on a cold winter night, we've shared it with friends on our trip to Orcas Island last summer and we've pre-made it to take on camping trips for an easy dinner.
I love that I can quickly toss everything in before heading out for the day. Like today: we go right from my post-work commute to my son's soccer practice and are incredibly hungry by the time we get home. I need dinner that I can walk in and serve. My slow cooker does that!
The kids love that I make a big batch of our Chili and they can enjoy it for many lunches later.
This chili is full of protein and a serving of vegetables. The instructions below are suitable for children so you can kick it up a notch once served or in the slow cooker if your taste buds can handle it. I set everything out the night before (other than the turkey) so that we're ready to move in the morning.
Hearty Slow Cooker Turkey Chili
1 lb Ground Turkey
2 cans Cooked Red Kidney Beans
2 cans Cooked Black Beans
21 oz Tomato Soup (we sometimes use a chunky version)
2 Diced tomatoes (or one large can)
1 Medium Onion
1 tbs Chili Powder (could use two for an adult version)
1 tsp Garlic Powder
1 tsp Cumin
Salt and pepper to taste
Brown the ground turkey and onion in vegetable oil with a pinch of pepper. Mix everything well in your slow cooker. You can use the liquid from the cans of beans, or add about 15 ounces of tomato sauce to make sure you have enough liquid. Cover and cook for 6 to 8 hours on low, or 4 to 6 hours on high. If you're using dry beans soak them overnight and cook for the longer amounts for tender beans. You can also add veggies like roasted butternut squash, diced carrots or frozen corn.
My kids like to crush tortilla chips to top off their bowl of chili and beg for leftovers in their lunches – it's that good. You may want to top with some shredded cheese or a spoonful of sour cream or salsa. We have a large slow cooker and often double this recipe so that we still have enough for leftovers, and freeze a large portion for the future.
Is it obvious I adore my slow cooker? If you don't already have a slow cooker, I can't say enough wonderful things about our Rival Crock Pot We've had it for about four years and use it often – weekly during the school year. Here's a link to our Rival Crock Pot.
Tell us some of your family's slow cooker favorites in the comments below or on the Feed Our Families Facebook page.
Our kids need to eat, whether we're prepared to feed them or not. Some days it would be great if meals just created themselves, but let's get real. At Feed Our Families we'll share new ideas, recipes and inspiration to help make meals happen in your home. 
This sounds so good and easy! Question though, do you find that using canned ingredients makes your chili salty? I have experienced that in the past, even with low-sodium versions.
Hi Alysa,
We sometimes use canned beans since the variety we use would all have different cooking times if we used dried beans. We rinse them really well before putting them in the slow cooker.
I’m pretty sensitive to foods that are salty (just ask my husband!), and have never felt that way about this chili. I hope that helps.
I love this chii, it is definitely a staple in our house!
Chili…it’s made for cold weather. Making some for tonight’s big Ducks game! Turkey chili, but my recipe is slightly different. I add vegetables to the mix -diced carrots and peppers and whatever else is in season. Use pinto beans and sometimes mix in red kidney. Mmmm. Chili!
You’re right, Kim. Tonight is the perfect night for chili!
Not sure what veggies we’ll toss in this afternoon since it’s usually what have around.
Can’t wait.
Tried your recipe but on the stove vs Crockpot. Yummy, thank you!
That’s great to know, Melissa. We’ve never tried it that ways so I’m glad it’s still tasty.
This looks delicious! Just got all the fixins at the store today and have now realized our 3 quart crockpot is probably way too small… Hopefully I can guestimate reducing the recipe a bit!
Jenny – Here’s an idea…why not mix everything as the recipe indicates in a large pot and put half into the slow cooker tomorrow. Then, if you’re not using your slow cooker the following day, cook the balance – or do so overnight. You can freeze the second batch after it’s cooked for another busy night.
Thank you so much for that idea! Never would have thought of that – don’t have real strong cook’s instincts.
) I’ve got the first batch in the crock pot now – can’t wait to try it for dinner tonight.