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Esme’s Turkey Chilli

August 30, 2015

Esme’s Turkey Chilli

Serves 6+

(4 hours cook-time)


E: It’s Sunday, and I am not feeling well. I went on a run this morning and ten minutes in I got a migraine. My head started throbbing and I started to lose my vision. I made it back home and immediately iced my head, and closed my eyes. A few hours later Sam helped me pull myself together. He went to get me aspirin, and some lunch. I decided to make this chilli which takes about 30 minutes to make if you don’t think about the 3.5 hours it sits in the slow cooker without supervision. We had it for dinner, and we will have it tomorrow as well. This is my original recipe, and I hope you like it. I added brown rice this time, because it reminds me of albondiga soup which always brings me comfort.


During my time “relaxing” I caught up on some blogging. I’m going to get ready for a new day tomorrow, and hope this migraine and tension headache goes away.

slow cooker needed

2 lbs of san marzano tomatoes, boiled and peeled

1 tablespoon oil

1 cup red onions, chopped

1 cup white onions, chopped

⅓ cup green bell peppers, chopped

¾ cup carrots, chopped

1 cup celery, chopped

4 garlic cloves

2 -3 teaspoons oregano

1 teaspoon each of pimenton (pepper), salt and cumin.

¼ teaspoon hot paprika

½ teaspoon ground chilli

6 tablespoons chipotle sauce

1 pack (448 grams) ground turkey (leave out for vegetarian)

⅛ teaspoon cumin

⅛ garlic salt

7 tablespoons tomato paste

⅓ cup brown rice (optional)

4 cups of vegetable broth/ water


optional toppings:

greek yogurt

natural, 2% reduced fat sharp cheddar

green onions

cilantro for garnish

 chilli ingredients

Bring a medium saucepan to a boil. Cut an “x” on each tomato without piercing through tomato. This will help you peel the tomato skin after it is cooked. Add 2 lbs of tomatoes. While it cooks prepare the next phase. Once tomatoes are tender but not falling apart, take out of water and shock them with cold water. Let them rest. [OR skip this and just use a 28 oz of canned peeled tomatoes. I used tomatoes from the garden since I made this during the summer.]

Bring medium saucepan to medium-high heat. Sautee vegetables (onions, peppers, carrots, celery) in oil. Add crushed garlic after 3 minutes. Then add spices and chipotle sauce. Take off heat and add to a slow cooker. Turn slow cooker on high.

 holy trinity

Meanwhile, add turkey to medium sauce pan where you sauteed veggies. Season with ⅛ teaspoon cumin, and ⅛ garlic salt. Once turkey is cooked add tomato paste and mix in with ground turkey. Take off heat and add to slow cooker.

In same pan add 4 cups of water or vegetable broth and bring to boil. [Optional: Add ⅓ cup of brown rice to boiling water and cook for 15 minutes, then add water and rice to slow-cooker.


Rinse canned beans, and corn, and add to slow-cooker.

cannellini beans

Meanwhile peel the tomato skin off the tomatoes. Add tomatoes to slow-cooker.

Chilli ingredients cooked

Add boiled vegetable broth and rice. Set slow-cooker on high for 3 hours. Serve hot with your favorite toppings. You’ll likely have leftovers to freeze.



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