A little habanero goes a long way! For a milder chili, remove the seeds and membranes from the habanero pepper before chopping, or use only half of the pepper. For a vegetarian version, substitute the ground turkey with 1.5 pounds of your favorite plant-based ground. This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Feel free to adjust the spices to your liking. A pinch of chili powder or a dash of cumin can add extra depth of flavor.
Slow-Cooked Habanero Chili
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PREP TIME20 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 20 mins
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SERVING10 People
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VIEWS181
Embark on a culinary journey with this deeply flavorful Slow-Cooked Habanero Chili. A symphony of savory ground turkey, vibrant vegetables, and a whisper of habanero heat, this chili is the perfect centerpiece for a cozy gathering or a comforting weeknight meal. Prepare to be transported by its rich, layered flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol34 mg
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Fiber8 g
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Protein17 g
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Saturated Fat2 g
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Sodium380 mg
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Sugar3 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (approximately 10 minutes). Transfer the cooked turkey to a slow cooker using a slotted spoon, leaving any excess oil behind.
02 Step
Recipe View Add the remaining 2 tablespoons of olive oil to the same skillet. Add the chopped red bell pepper and minced garlic. Cook until the bell pepper is tender and the garlic is fragrant (about 3 minutes). Transfer the pepper and garlic mixture to the slow cooker with the turkey.
03 Step
Recipe View Stir in the kidney beans, black beans, tomato sauce, black-eyed peas, and carefully chopped habanero pepper into the slow cooker. Stir well to combine all ingredients. Cover the slow cooker and cook on High for 2 hours or on Low for 6 hours, allowing the flavors to meld and deepen.
04 Step
Recipe View Stir in the frozen corn kernels, brown sugar, dried basil, Worcestershire sauce, and dried sage. Cover and cook for an additional hour to allow the corn to heat through and the flavors to fully integrate.
05 Step
Recipe View Season the chili with salt to taste. Serve hot, garnished with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, or crumbled cornbread.
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Alanis Runolfsdottir
Apr 21, 2025The slow cooker makes this so easy. I threw everything in before work, and dinner was ready when I got home!
Savanna Lind
Dec 16, 2024I was a little nervous about the habanero, but it added such a great flavor. I used half a pepper, and it was perfect for my family.
Emmanuel Maggiokling
Dec 4, 2024Easy to follow recipe and the chili turned out great! I added a can of diced tomatoes for extra texture.
Rigoberto Mcglynn
Oct 19, 2024Great recipe! I substituted ground beef for the turkey, and it was just as good.
Elijah Rippin
Oct 5, 2024Delicious and easy to make. Thank you for sharing!
Adrien Ryanstokes
Sep 30, 2024The tip about thickening the chili with cornstarch was helpful. Mine was a little thin at first.
Shanna Rosenbaum
Aug 10, 2024This is my new go-to chili recipe!
Waino Will
Jan 2, 2024This chili is amazing! The perfect amount of heat. I made it for a Super Bowl party, and it was a huge hit!
Mia Harris
Dec 9, 2023I love the combination of beans in this chili. It's hearty and filling.