This Slow-Cooker Spicy Turkey Chili with Ancho Peppers is more than just a meal; it's an experience. The deep, smoky flavor from the ancho peppers combined with the lean protein of ground turkey makes for a hearty, satisfying dish that's perfect for a chilly evening. I remember the first time I made this, my kids, picky eaters that they are, devoured it! It's a recipe that's been passed down with my grandma!
What sets this chili apart is the use of dried ancho peppers. Toasting and blending them into a paste unlocks a depth of flavor that you just can't get from regular chili powder. It's a bit of extra work, sure, but the reward is well worth the effort. Trust me, once you try it this way, you'll never go back. This one time, I bought the wrong peppers it tasted nasty, so make sure you check!
The slow cooker does all the heavy lifting, allowing the flavors to meld together beautifully over time. This recipe is incredibly versatile, too. Feel free to add your favorite beans, vegetables, or toppings. Want to make it vegetarian? Simply swap the turkey for more beans or a plant-based ground. Serve a side of rice with it. What does this mean for you? It means a warm bowl of deliciousness is just hours away, with minimal effort on your part. Give it a try; you won't regret it!
Required Equipments
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Slow Cooker Spicy Turkey Chili with Ancho Peppers: Frequently Asked Questions
Slow Cooker Spicy Turkey Chili with Ancho Peppers
Whip up a comforting and flavorful Slow-Cooker Spicy Turkey Chili with Ancho Peppers, infusing your kitchen with aromas that promise a hearty, satisfying meal.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 20 minutes
Cook Time: 360 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Ancho Peppers: Start by snipping off the stems of the dried ancho peppers. Shake out any seeds. Toast the peppers in a dry skillet over medium heat for about 2-3 minutes per side, until fragrant. Be careful not to burn them! Soak the toasted peppers in 2 cups of hot water for at least 30 minutes to soften.
- Sauté Aromatics: In a large skillet, brown the ground turkey over medium-high heat. Drain any excess grease. Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes. Sprinkle in the cumin, oregano, chili powder, and a pinch of salt and pepper. Stir well to combine.
- Blend the Ancho Paste: Once the ancho peppers are soft, transfer them and the soaking liquid to a blender. Be careful when blending hot liquids! Blend until smooth, creating a rich ancho paste. This is where the magic happens, trust me!
- Combine Ingredients in Slow Cooker: Transfer the browned turkey mixture to a 6-quart slow cooker. Pour in the blended ancho paste, diced tomatoes, kidney beans (drained and rinsed), and chicken broth. Stir everything together to ensure all ingredients are well combined. This is what I love to do.
- Slow Cook to Perfection: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more the flavors meld together. I prefer the low setting as it gives the spices time to blossom. I forgot to cover it last time, but it was still great, just a little dry.
- Adjust and Serve: Before serving, give the chili a good stir. Taste and adjust seasonings as needed. Add more salt, pepper, or chili powder to your liking. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, avocado, or a squeeze of lime. Enjoy!
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 30g
Fat: 15g
Carbohydrates: 35g
Fiber: 10g
Calcium: 150mg
