Slow Cooker Mexican Chili


Slow Cooker Mexican Chili

Slow cooking this tasty Mexican chili allows all the ingredients to meld and creates a beautiful final flavor. Serve this chili topped with reduced-fat sour cream and a side of homemade corn bread.


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Cooking Time10 hr

Cooking MethodSlow Cooker


  • 2 cans red kidney beans, drained
  • 28 ounces can tomatoes, cut up
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 6 ounces tomato paste
  • 1/2 cup green pepper, chopped
  • 4 ounces green chili peppers, drained and chopped
  • 2 tablespoons sugar
  • 1 bay leaf
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram, crushed
  • 1 dash pepper
  • 1 pound ground turkey


  1. In skillet brown ground turkey and drain.
  2. In slow cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours.
  3. Remove bay leaf and stir before serving. 

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@beckyjackson - If you would like to cut down on the ingredients, you can subtract some of the spices to your liking. Also, you can omit the beans for a beanless chili, or you can take out the chili peppers to make a more mild chili. Hope this helps! - FaveHealthyRecipes Editors

this sounds good but how come so many ingredients?I am going to try this ,this week.


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