Slow Cooker Beer Barrel Turkey Chili

Here is my recipe for chili.. slow cooker style!  What better way to kick off the cooler months than to celebrate my all time favorite kitchen gadget?    

Although it isn’t true Texas Chili like my daddy’s, there are some great southern components that can’t be left out, thats for sure.


Slow Cooker Beer Barrel Turkey Chili


  • Cooking Spray
  • 8 ounces ground turkey breast
  • 4 ounces turkey or chicken sausage, casings removed
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, (don't discard liquid)
  • 1 (12-ounce) bottle dark beer (such as Shiner Bock)
  • 1 medium sweet onion, chopped
  • 2 poblano peppers, ribs and seeds removed, chopped
  • 2 jalapeño peppers, ribs and seeds removed, chopped
  • 1/4 cup (4-ounces) chipotle chile sauce
  • 3 tablespoons chili powder (chipotle chile powder for extra heat)
  • 1 tablespoon dark brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 tablespoon Mexican oregano
  • 1 tablespoon onion powder
  • 1 tablespoon white vinegar
  • 2-3 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 8 (6-ounce) baking potatoes
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • Optional toppings:
  • fat-free sour cream
  • shredded reduced-fat sharp cheddar cheese
  • chopped cilantro
  • chopped green onions


Lightly spray slow cooker with cooking spray. Set aside.

In a large skillet (or, if you have a cast iron slow cooker, use that), cook the ground turkey and sausage for 3 minutes, or until no longer pink on the outside, stirring frequently. Transfer to the slow cooker.

Stir in the tomatoes, beer, onion, peppers, chipotle sauce and all remaining ingredients. Stir to combine. Cook, covered, on low setting for 7 1/2 to 8 hours, or on high for 4 hours.

One hour before chili is ready, preheat your oven to 400°. Place baking potatoes on a foil lined baking sheet (for easy clean-up). Pierce skin with a fork multiple times and brush each potato with olive oil and season with salt. Bake for 45 to 60 minutes, until skin is crispy and potatoes are soft when gently squeezed in the middle.

To serve, plate one baked potato, cut in half. Serve with about 1 1/2 cups chili over top. Add additional toppings as desired.

See my full story and recipe of this chili on Food and Nutrition Magazine’s new guest blog, Stone Soup.


  1. Love the addition of the potatoes!

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