Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Modified from various recipes for our tastes - sized to fit my 3 quart slow cooker. Serve with sour cream, shredded cheese, and cornbread or corn chips or fresh fried corn tortillas. Melt Velveeta® into leftovers for an instant-win dip.


Recipe Summary

4 hrs 5 mins
4 hrs 25 mins
20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.

  • Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.

  • Cook on High for 4 hours (or on Low for 8 to 10 hours).

Cook's Note:

Substitute 1 packet of store-bought seasoning mix for the dry seasonings, if desired.

Lean ground beef can be substituted for the ground turkey, if desired.

Substitute 1 chopped bell pepper for the Anaheim pepper, if desired.

Substitute a 6-ounce can of tomato paste plus 1/2 cup water for the Mexican-style tomato sauce, if desired.

Substitute 1/2 ounce Baker's(R) unsweetened chocolate for the cocoa powder, if desired.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

223 calories; protein 17.8g; carbohydrates 27.1g; fat 5.6g; cholesterol 41.9mg; sodium 475.2mg. Full Nutrition