I have been making chili since I was big enough to reach a cooker.  It’s a dish that is best shared with friends where they can help themselves to bowl (after bowl if desired) of meaty, deliciously spicy, tomato goodness.  The hearty warmth brings a smile to everyone’s face. 

I stopped eating beef in my early teens because of “Mad Cow’s Disease.”  A horrible disease that scared the bejesus out of British people back in the 1980s.  I really don’t have any yearnings for it at all, which I know to some is a crying shame and I have to say as a person who likes to write about food can sometimes be a little bit of a problem.  I am lucky enough to have many friends that will comment on a beef/steak dish if needed. 

Since I stopped eating beef I have adapted many recipes using mostly turkey as an alternative.  TurkeyLasagna, Turkey Meatballs and Turkey Chili. 

As I had to write my assignment for my class and I had been procrastinating about it all week, I decided to get out good old Betty, my slow cooker to help me.  She could cook slowly and I could work on my assignment. It was a super deal.  This is as easy as it gets for a great dinner.

Slow Cooker Turkey Chili Con Carne
Adapted from the “Fix it and Forget it” cookbook

Serves 6-8


1lb ground lean turkey
1 small onion, finely chopped
1 garlic clove, minced
2 14oz cans of chopped tomatoes with juice
1 16oz can of kidney beans, drained
1 8oz can of tomato paste
2 teaspoons of chili powder (more if desired)
1 teaspoon of salt
1 teaspoon of pepper
1/2 teaspoon of cayenne pepper
1/2 teaspoon of paprika


Brown turkey, onions, and garlic in a large skillet.  Add chili powder, salt, pepper, cayenne and paprika and mix through to turkey.

Combine turkey mixture, tomatoes, tomato paste, kidney beans together in slow cooker.

Cover and cook on low for 5-6 hours.

Serve with sour cream and chips.  Have seconds and thirds if you want.  No-one will judge, least of all me after I eat two bowls full!