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Crack Turkey Chili

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Servings: 10 people
Welcome to winter where everything is cold and you want soup or chili. This recipe was adapted from Jenn at Princesspinkygirl.com. Make sure to go to her website. While the recipe sounded great I know that I wanted to add a few touches I learned from my White Chicken Chili. Like and leave a comment below to let me know how you like your chili.

Ingredients

  • 1 lbs ground turkey
  • 3 cups chicken broth or whatever stock you want
  • 1/2 teaspoon meat seasoning of your choice
  • 1 14.5 ounce can Fire roasted tomatoes diced do not drain
  • 1 3.5 ounce can mild green chilies diced
  • 10 ounce can mild Rotel diced tomatoes and green chilies do not drain
  • 1/2 yellow onion finely diced
  • 1 15.5 ounce whole kernel corn canned drained
  • 2 ounce packet Ranch buttermilk seasoning mix
  • 1/2 tablespoon Badia Complete Seasoning
  • 1/2 tablespoon chili powder
  • kosher salt to taste
  • racked black pepper to taste
  • 2 15.5- ounce cans of butter beans
  • 1 whole bay leaf
  • 1ΒΌ cups cooked and crumbled smoked bacon
  • 1 8- ounce package of cream cheese cubed
  • 1/2 cup half & half
  • 1/2 cup sour cream
  • 2 cups fresh shredded Mexican shredded cheese
  • green onion chopped (optional)
  • Fritos optional

Instructions

  • Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or you can use a disposable crock pot liner. This helps the food not stick to the Crock-Pot.
  • In a pan over medium-high heat, cook the ground turkey until fully cooked add freshly chopped onion and cook for another 5 minutes or until translucent.
  • Add the corn, tomatoes, ranch seasoning, beans, Badia seasoning, chili powder, cream cheese, chicken broth, bay leaf, salt and pepper to a Crock-Pot. Stir to combine.
  • Add the cooked ground turkey on top of the Crock-Pot.
  • Cook on high temperature for 2 hours on high or 4 hours on low.
  • Add half & half, sour cream, cheese and bacon. Stir to combine.
  • Garnish with chopped green onion and or Fritos. Serve while hot!

Notes

The recipe calls for whole chicken breast that is removed and shredded.
I used Kendra's Rub to season the turkey but you can use poultry seasoning or other BBQ rub.
We found the 6 cups was to much just 2 or 3 cups of broth would have been fine. Also we didn't taste the ranch it got to quiet tasting of it went away with everything so I would add 2 packets.
This was not my wife's favorite since we tried it in the Crock-Pot we had to use a Dutch Oven but it was so liquidy it was not a thicker chili.