Blender Slow Cooker Turkey Taco chili is a blend of your favorite Mexican dish and that hearty chili you love. It’s full of ground turkey (or beef), corn, fire roasted chiles and loads of flavor!
I’ve been thinking how amazing it would be to head off to a snowed-in cabin this winter. Cade is all beach, and I’m a diehard for a cabin. So until I convince him, I’ll make soups like this slow cooker turkey taco chili to warm his heart up to the idea…haha!
That will totally work, right?
While I’m at it, I’m also making a pot of our award winning Instant Pot Chili (just because it’s about the best thing ever!), which will be followed by our roasted tomato basil soup and then our Instant Pot chicken noodle soup. If those don’t to the trick, then I’ll just start working my way through all our soup recipes! Snowed-in cabin here we come!
What Goes in Slow Cooker Turkey Taco Chili?
We are all about quick, convenient, and delicious for this recipe. Almost everything is coming from a can or packet, so you can practically just dump and go. Here is what you will need:
- Black Beans
- Kidney Beans
- Fire Roasted Tomatoes
- Diced Tomatoes with Green Chiles
- Tomato Sauce
- Ranch Dressing
- Taco Seasoning – or make your own taco seasoning and 1 packet equals about 2 tablespoons
- Pasilla Peppers (roasted, peeled and diced)
- Red Onion
- Ground Turkey (or Beef)
We will go into the specifics of making the chili in the next section, but you basically just need to brown the meat, roast the peppers and dice the onion. Then you just dump it and go! Easy peezy!
Does Chili Have Beans?
If you want to start a riot, ask around different parts of the country if chili has beans or not. There are strong feelings out there about this. As you can see from this recipe, we love beans in our chili, but many people say beans are forbidden from true chili. Do what makes you happy!
How to Make Taco Chili
This chili can be made in the slow cooker, on the stove top, or in the Instant Pot (pressure cooker). Get out your blender too because you’ll want that for making the flavorful base for this chili. Here we go:
In a dutch oven style pot, brown the ground beef (or turkey) until it is no longer pink (8-10 minutes) crumbling it up into small pieces. Drain any excess grease.
Rinse and drain all the beans, corn and hominy and add them to the ground beef. Add about 3/4 of the diced canned tomatoes, tomato sauce, ranch and taco season packets, half the roasted pasilla peppers, salt, and onions to the skillet.
Place the rest of the roasted pasilla peppers and canned tomatoes into the blender and puree until it is smooth and add it to the dutch oven. Stir everything together and cook on the stove top on low for 3-6 hours until the flavors are blended just how you want them.
Top with all your favorite taco chili toppings – we’ve offered several suggestions in the section below.
Follow all the instructions for cooking the chili using the stove top method except the ground beef (or turkey) can be sauteed in the Instant Pot if you would like. Once all the ingredients are added to the Instant Pot, lock the lid and select the “chili” setting (manual setting can be used too) and cook on high for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent. Serve with your favorite toppings!
Again, follow all the same instructions as the stove top method. Brown the meat on the stove top, add all the ingredients to the slow cooker, and cook on low for 4-6 hours.
Is Taco Chili Spicy?
You are completely in control of the heat in this recipe! The pasilla pepper is a mild pepper, so you aren’t going to get much heat from those. If you want more heat, you could roast a jalapeno or two to add in. This particular taco chili recipe is mild. I’m not a big spicy fan, so I like to keep it pretty low heat, but you can easily dial it up if you want to!
What Toppings Should I Put on Taco Chili?
I am ALLLLLLLL about the toppings for this taco chili! They really take it over the top and allows each person to totally personalize their bowl. These are some of our favorites:
- fresh chopped cilantro
- chips (Fritos, tortilla chips, multigrain chips)
- sour cream (or plain Green yogurt)
- diced tomatoes
- roasted red peppers
- jalapeños (fresh or pickled)
- pico de gallo
- radishes (thinly sliced)
- cheese and more cheese
What to Eat with Taco Chili?
I think there needs to be a law that chili has to be eaten with cornbread! They are just the perfect pair! But if you are a heretic and don’t want cornbread, go with some crusty no knead artisan bread or our favorite potato rolls.
Is Taco Chili Gluten Free?
Yes! Just keep an eye on your ranch and taco seasoning packets. I know Hidden Valley Ranch packets have a gluten free symbol on them. If you make your taco seasoning, it is gluten free.
How Long Will Chili Keep?
If stored properly, chili will last in the fridge for 3-4 days. If you want it to last longer, freeze it and it will be good for 3-4 months.
Is Taco Chili Healthy?
Chili is one of those dishes you can go all out and crank up the calories and fat or you can reel it in and make it healthier. To make this recipe healthier, substitute the ground beef with lean ground turkey. Skip the cheese and chips on top and go with a dollop of plain Greek yogurt rather than sour cream.
Is Ground Turkey Better for You than Ground Beef?
This is a hotly debated topic. If you get the leanest ground turkey, it will cut back on fat and calories, but ground turkey tends to be slightly higher in cholesterol compared to ground beef. So it depends on what you are trying to cut back on. Lean ground turkey is also going to lack slightly in flavor and will be drier. In a recipe like this, that doesn’t matter as much because there is so many other components adding so much flavor.
All you Need to Know About Ground Turkey
- Can ground turkey be eaten when it’s still pink?
- Ground turkey is a meat that can have slightly pink hue to it when it is actually safe to eat. A meat thermometer should be used if you are worried about done-ness. You’re looking for a temp of 165 degrees F or higher.
- How long will it keep in the freezer?
- If ground turkey is properly stored in an airtight container, it will last for 3-4 months.
I’m packing our bags for a cozy winter cabin because I know this taco chili is going to convince Cade that is exactly what we need! Bold, hearty, and full of all your favorite taco flavors!
Here are some more CHILI RECIPES that you’ll love:
- Award Winning Instant Pot Chili
- Award Winning Healthy Turkey Instant Pot Chili
- Cheesy Ground Beef Enchilada Chili
- Slow Cooker Pumpkin Chili
- Pumpkin Apple Cider Chili
- White Chicken Chili
- Surprise Chili
- White Bean Turkey Chili
- Dr Pepper and Chocolate Chili
- Healthy One Pot Chili Macaroni
- All our Chili, Soup, and Stew Recipes here!
- 2 Pounds Ground Beef Or Ground Turkey
- 1 Can Black Beans 15 Ounces
- 1 Can Kidney Beans 16 Ounces
- 1 Can Hominy
- 1 Cup Corn
- 2 Cans Fire Roasted Diced Tomatoes
- 3 Pasilla Peppers Roasted, peeled and diced
- 1 Can Tomato Sauce 8 ounces
- 1/2 Red Onion Diced
- 1 Envelope Ranch Dressing
- 1 Envelope Taco Seasoning
- 1 Can Tomatoes with Diced Green Chiles
- Salt To taste
- Toppings of choice fritos, cheese, sour cream etc
- In a large skillet, cook and crumble the ground turkey using a meat chopper over medium-high heat until no longer pink, 8-10 minutes, drain any grease.
- Rinse and drain all beans, corn and hominy. Add to turkey, along with 3/4 canned tomatoes, and half the roasted pasilla peppers, tomato sauce, onion, the dressing and seasoning mixes and salt to a slow cooker or pot if stove top.
- Puree remaining pasilla peppers and remaining diced tomatoes in a covered blender until smooth; stir into beef mixture
- Cook, covered, on low until flavors are blended, 3-6 hours. Serve with toppings as desired.
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