Firecracker turkey chili

Total Time
6 hr 6 min
6 min
6 hr
This is chili with a twist. In this quick prep recipe, Italian sausage slices stew in the slow cooker with a seasoned onion, tomato and bean mix for a new take on an easy favorite. The chili gets its kick from the spice in the turkey sausage and a solid dose of chili powder, and ground coriander completes the dish. Sometimes mistaken for ground cumin, ground coriander comes from a different plant, and while both spices are often featured together, coriander has a sweeter or more mellow flavor than earthy, robust cumin. Cumin is a top spice in Mexican and South American cooking, but for a change of pace, this time opt for ground coriander as the accent to your chili bowl. Top each serving of chili with a tablespoon-size dollop of plain fat-free yogurt or sour cream and some chopped cucumber and scallion.


Olive oil

1 Tbsp

Uncooked turkey sausage(s)

1 pound(s), hot Italian-style, cut into 3⁄4-inch slices

Uncooked onion(s)

2 medium, coarsely chopped

Chili powder

2 Tbsp

Dried ground coriander

1 Tbsp

Canned diced tomatoes

14½ oz, with green chiles variety

Canned kidney beans

31 oz, 2 (15 1⁄2-ounce) rinsed and drained


½ cup(s), fresh


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Transfer the sausage to a 5- or 6-quart slow cooker.
  2. Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and stir in the chili powder and coriander.
  3. Transfer the onion mixture to the slow cooker and stir in the tomatoes and beans. Cover and cook 4 – 6 hours on high or 8 – 10 hours on low.
  4. Ladle the chili evenly into 6 bowls and sprinkle with the cilantro. Yields scant 2 cups per serving.