Is there any other option besides chili when it’s 30° and snowing outside?
We just got our first snow today in Milwaukee.
The Okie in me still gets excited to see snow so my hubs and I broke out our wool socks and snow boots for a walk in the fresh snow this morning.
With winter approaching, I had ‘brainstorm new Crockpot recipes’ on my list for the last couple months. But with soo many different options of recipes that can be made in a Crockpot, I was having a hard time choosing the type of recipe I wanted to create.
So I was thrilled when I got a recipe request from my friend, Melissa, for a spicy turkey chili recipe that could be made in a Crockpot.
With my direction decided, I came up with this creation. The spice comes from chipotle chiles and the adobo sauce adds a nice smokiness to the chili. I also opted for fire roasted tomatoes to add to the smoky flavor. Sweet potatoes lend a touch of sweetness and it just wouldn’t be chili without beans so I added black beans and kidney beans. The key to this recipe is a squeeze of fresh lime just before serving. The lime flavor pairs perfectly with the chipotle chiles and the acidity brightens the whole dish.
To make this recipe applicable year round, I opted to write the recipe using raw turkey. However, I think you could use leftover turkey by cooking all of the other ingredients as written below but add in the cooked turkey in the last 30 minutes of cooking or so, to warm the turkey and let it absorb some of the spices.
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
Slow Cooker Spicy Chipotle Turkey Chili
- 1 small onion, diced
- 2 sweet potatoes, peeled and diced
- 1 – 1 1/2 lbs turkey breast tenderloins (boneless turkey breast)
- 1 tsp salt + more to season to taste at the end
- 2 T chipotle chiles, minced (more if you can handle the spice)*
- 3 T. adobo sauce (more if you can handle the spice)*
- 2 T. chili powder
- 2 t. dried oregano
- 1 t. ground cumin
- 1 can black beans, rinsed
- 1 can kidney beans, rinsed
- 1 c. chicken broth
- 2 15 oz cans diced tomatoes, use fire roasted tomatoes if you can find them
- fresh lime, to add just before serving
- Shredded cheddar, monterey jack, or pepper jack
- Fresh cilantro
- Sour cream
- Tortilla chips or crackers
In a slow cooker, add the ingredients in order except for the fresh lime. Cook on low for 7-8 hours. Once the chili is done, turn the cooker to warm and use two forks to shred the turkey breast and add more salt if needed. Let the turkey set for 5-10 minutes to soak up the juices then squeeze fresh lime into each bowl to serve. Add additional toppings as desired.
*Notes: Save leftover chipotle chiles and adobo sauce by blending the leftovers and freezing the puree in a log. Slice off a chunk the next time a recipe calls for chipotles.