Chili is easily one of my favorite things to make in the slow cooker. The smells that builds in the house as it’s cooking is the best, and the flavor you get from letting it cook all day, and even better leftover, is so yummy. It is perfect comfort food.
In my family, we have to do gluten free, so this recipe is that, and does offer the option of adding in a gluten free pasta as the last step if you want to make it a little heartier. You can easily leave it out too, though, as it stands alone as a good and filling chili without the pasta.
Gluten Free Slow Cooker Turkey Chili
- 2 cups water
- 2 cups V-8 vegetable juice or tomato juice
- 1 tsp. garlic cloves, finely chopped
- 1 onion
- 1 14 oz. can chickpeas
- 1 14 oz. can small red kidney beans or chili beans
- 2 14 oz. cans diced tomatoes
- 1 lb. ground turkey
- 1 envelope gluten free chili seasoning
- Salt & pepper to taste
- Optional ingredients: 1 cup gluten free pasta, such as elbows, and shredded cheese
Measure and add the water and the V-8 juice to the slow cooker first.
Chop the garlic clove to fine pieces if you are using fresh garlic, and add it in, otherwise measure and add in the already chopped garlic.
Chop up the onion to your liking, and add the whole thing in.
Next, add in the seasonings and stir all ingredients together.
Now, which setting on the slow cooker you will be using will depend on your turkey:
If your turkey is frozen, get it in there next and turn the slow cooker up to high. You will leave it on high for 4 hours in this case, and then turn it to the low for 2 afterwards.
If turkey is already thawed, then turn it on low setting and let to cook for 4 to 6 hours.
Next, go ahead and open all the cans. You will only need to drain the chickpeas, so do that one first, then drain them well and add into the cooker.
Then, add in the kidney beans, with their juice, as well as both the cans of tomatoes and their juice.
At this point, go ahead and stir everything in together well, and place your lid on. Check in on it every hour or so and give it a good stir, if you can, and break up the meat as it thaws and cooks.
When the 4 hours are up, check on the meat and see if it looks close to being cooked all the way through. If it still has some to go, you will want to do the whole 6 hours, and this will only develop the flavor better anyway, so if you can, let it go the full time.
If it is looking done enough at 5 hours, you can turn it off.
Be sure to go in and break up the turkey well so it in in small pieces throughout.
To add the gluten free pasta, cook it separately on the stove and then add it in. That type of pasta can be tricky and I have found that adding it into the slow cooker can result in very overdone noodles which then cannot be fully removed from the rest of the dish.
Mix in the noodles thoroughly with the chili and then serve.
Top with shredded cheese if you like, and enjoy!
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