Slow Cooker Turkey Chili Mac
Not Your Mother's Slow Cooker Cookbook: Recipes for Two
Published by Harvard Common Press
Editor's Note: On a cold and blustery day, what can be more comforting than a bowl of turkey chili mac? If you'd like to add some comfort to your family's meals this week, then make life a little bit easier when you make this recipe for Slow Cooker Turkey Chili Mac. This slow cooker recipe is super cheesy, easy to make, and only has four steps. Start preparing this easy slow cooker recipe after lunch so that it's ready in time for dinner. Serve this turkey chili mac along with a bottle of your favorite hot sauce or sliced jalapeños for some added heat.
Some people just go crazy for chili mac. You can leave out the corn and olives if you like it plain, but they make this chili really tasty. Use really good-quality chili and chile powders for this.
Setting and cook time: Low for 5 to 5½ hours; pasta, corn, and olives added after 4 hours.
Serves2 with leftovers
Cooking MethodSlow Cooking
Cooking Vessel SizeSlow cooker: 3 quarts
One Pot MealYes
Recipe CourseMain Course
Taste and TextureHot & Spicy, Meaty, Spiced
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 1 pound ground dark turkey
- One 14.5-ounce can diced tomatoes, drained
- 2½ teaspoons chili powder
- ½ teaspoon ancho chile powder
- Pinch of ground cumin
- Pinch of crumbled dried marjoram
- ½ teaspoon salt
- ½ pound elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
- ½ cup frozen baby white corn, thawed
- One 2-ounce can sliced black olives, drained
- 1 to 2 cups grated cheddar cheese
- ¼ cup chopped fresh cilantro for serving
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Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over medium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram, and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 1 to 1½ hours.
Top with the cheese to let it melt, and serve out of the crock. Sprinkle each bowl of chili with cilantro.
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2007 Beth Hensperger and Julie Kaufmann