Ground Turkey, Italian Sausage Chili


  • 2 pounds ground turkey
  • 1 pound bulk Italian sausage mild, casings removed
  • 2 (15 oz) cans kidney beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • (14 oz) cans diced tomatoes, NOT drained
  • 1 (8 oz) can tomato sauce 
  • 1 cup of frozen chopped onion (rinsed under hot water to thaw)
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  1. Cook ground turkey and sausage until evenly browned and then pour off the fat.
  2. Dump canned beans into a strainer and rinse, then pour them into your crock pot.  Add diced tomatoes with their juice, tomato sauce and the beef broth to crock pot. Add in the cooked ground turkey and cooked sausage and stir it all together.  Add all the spices: chili powder, garlic, oregano, cumin, basil, salt, pepper, and paprika and Worcestershire sauce and stir it all into the meat and beans mixture.  I was a little worried that there wasn’t enough liquid with the meat, but my crock pot was full.  Cooked on low for six hours and it turned out great.  I topped it with shredded cheese and sour cream.

Yellowstone Trip Slow Cooker Creamy White Chicken Chili



Slow Cooker Creamy White Chicken Chili

Emilie served this delicious chili to all of us when we visited Yellowstone.



  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15 oz cans great Northern beans drained and rinsed
  • 2 4 oz cans diced green chiles
  • 1 15 oz can whole kernel corn,drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half


  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey Jack or Mexican cheese
  1. Lay chicken breasts on the bottom of your slow cooker.  Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

  2. Add the diced onion, minced garlic, great Northern beans, green chilies, corn, chicken broth and cilantro.  Stir.

  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

  5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.

  6. Stir well and serve with desired toppings.