Chili is one of my husband’s favorite meals I make and I like it too because it tastes good, is easy to make, and it makes a dollar go a long way.  This particular recipe is great for us because we eat half of the pot right away and then freeze the other half for another day (we just had a leftover batch this week).   And I know there are Texans out there that will read this and want to hunt me down and beat sense into me since “real chili doesn’t have beans,” but honestly, I love beans in my Chili! We like our chili to have a kick, but I’ve definitely made mild versions for friends who don’t do spicy.  The way I control that is to use different varieties of canned diced tomatoes (mild, medium, etc.).  This is a great recipe to enjoy on a “chili” winter day!

Print Recipe Here


  • 1 ¼ – 1 ½ lbs (Extra) Lean Ground Turkey
  • 1 Green Pepper
  • 1 large Onion
  • 3 Cans Diced Tomatoes (I use the kind with chiles to add some heat)
  • 2 Cans Kidney Beans (undrained is fine)
  • 2 small cans Tomato Sauce
  • 1 Tbs Chili Powder
  • Garlic Powder, to taste
  • Salt and Pepper, to taste


  1. Brown meat in a skillet over medium high heat.
  2. In the mean time, dice green pepper and onion and place in slow cooker.
  3. Drain liquid from (the leaner the meat, the less liquid there will be) and add to slow cooker.
  4. Add remaining ingredients to slow cooker and stir.
  5. Cook on low for at least 5 hours.

Optional: Top with Shredded Cheese, Light Sour Cream, and Scallions
Serve with tortilla chips
Makes about 6 servings.