Turkey Chili with Green Chilies

There’s no better compliment from Brian than, “this is blog worthy,” when I am experimenting with a new recipe. The inspiration for this recipe originally came from a Cooking Light email that landed in my inbox, but there was one thing wrong. It called for an InstaPot. I haven’t quite jumped on the InstaPot bandwagon yet, but this recipe still sounded like I needed to give it a try. It was a cold winter night and I needed a fiesta in my mouth!

I used the exact opposite of an InstaPot, my trusty Cuisinart slow cooker (P.S. There is a killer sale on these right now!), and made a couple other ingredient changes. Some were out of necessity and some because Brian is a picky eater. I ended up swapping pork for turkey, chicken broth for bone broth, dry cannellini beans for canned pinto, and upped the amount of fire roasted green chilies, because you can NEVER have too many green chilies.

Experimenting in the kitchen and coloring outside of the lines is one of the things I love most about cooking. All it takes is a little creativity and confidence, and you can have a recipe customized to exactly the way you want. Give it a try with this recipe or some of my other ones. This is not Le Cordon Bleu…there are no rules here!

Turkey Chili with Green Chilies


  • 20 ounces ground turkey
  • 15 ounce can of pinto beans
  • 2 7 ounce cans of mild fire roasted diced green chilies (like Ortega)
  • 4 cups chicken bone broth (I love Kettle & Fire)
  • 1 Tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large poblano pepper, seeded and diced
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Toppings: chips, cilantro, lime wedges, pepper jack, and sour cream


  1. Turn your slow cooker to the brown/sauté setting. If you don’t have this on your slow cooker, you can do this over the stove top.
  2. Once it has warmed up, add the pork. Crumble and cook until browned. Remove from the slow cooker with a slotted spoon and set aside.
  3. Add the olive oil, onion, poblano, garlic, cumin, salt and pepper. Cook till the vegetables are soft, about five minutes.
  4. Add beans, bone broth, fire roasted green chilies, and cooked turkey.
  5. Turn the slow cooker to the high slow cooker setting and cook for 2-3 hours.
  6. Top it with cheese, cilantro, a squeeze of lime, and dollop of sour cream. Don’t forget the chips on the side!


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