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Chunky Crockpot Chili

Stephanie Parker


  • 2 lbs. ground turkey ~ I use Jennie-O Lean Ground Turkey which is gluten free ~ (but you can also use ground beef)
  • 2 large onions chopped (this seems like a lot, but it makes it really good)
  • 4 heaping "tablespoons" chili powder not the measuring spoon
  • 3 "teaspoons" ground cumin not the measuring spoon
  • 4 cans 16 oz each diced tomatoes (do not drain)
  • 2 cans 15 oz each pinto beans (drained and rinsed)
  • 2-3 cups prepared salsa I prefer a thick, chunky variety of a medium heat.


  • Heat large skillet over medium heat. Add turkey and onion, cook until browned and tender. (I like to continue breaking up the meat as it cooks, the smaller the better.)
  • While the meat mixture is cooking, add all of the other ingredients into the crockpot and stir thoroughly. When the meat is ready, add it to the crockpot and stir again. Cover and cook on low for 5-6 hours (or even 7-8 hours). Enjoy!


This pretty much fills a large crockpot and freezes very well. I freeze in different sizes of containers to be prepared for using in a variety of ways. Small ziploc containers freeze a good amount to use on chili dogs. ~ Update: I won third place tonight at our church's annual Chili Cook-off. ;) I used ground beef in it today and went with the 3 cups of salsa.