Chuck wagon–style turkey chili

Total Time
5 hr 9 min
9 min
5 hr
With less than 10 minutes of hands-on time in the morning, this slow-cooker cow-boy chili is your time-saving solution when you want a comforting dinner that is simple to prepare. To reduce the prep-work, look for chopped onion and bell peppers in the produce section of your supermarket. Here, we’ve used ground turkey, but you could sub extra-lean ground beef if you’d like. It’s pretty hearty on its own but if you’re looking for something to go with it, serve with a mixed greens salad or crudités like carrot sticks, broccoli florets, cherry tomatoes, and celery with your favorite veggie dip.


Uncooked extra lean ground turkey breast

1 pound(s)

Uncooked onion(s)

1 large, chopped

Sweet red pepper(s)

1 large, diced

Uncooked bell pepper(s)

1 item(s), medium, green variety, diced

Uncooked carrot(s)

2 medium, finely chopped


3 medium clove(s)

Canned pinto beans

15½ oz, rinsed and drained

Barbecue sauce

¾ cup(s), hickory flavored

Canned tomato paste



1 cup(s)

Chili powder

3 Tbsp

Ground cumin

½ tsp

Dried oregano

½ tsp

Table salt

½ tsp

Uncooked scallion(s)

3 medium, thinly sliced


  1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.
  2. Transfer the turkey and any juices to a 5- or 6-quart slow cooker. Add all the remaining ingredients except the scallions and stir well. Cover and cook until the vegetables are softened, 4 – 5 hours on high or 8 – 10 hours on low, stirring in a little additional water if the chili seems dry.
  3. Spoon the chili evenly into 4 bowls and sprinkle with the scallions. Yields 1 2/3 cups per serving.