Easy Crockpot Turkey and Hominy Chili Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, you can add a finely diced onion or minced garlic to the base before adding the turkey. These aromatics will soften during the slow cooking process and add depth to the sauce. If you prefer a spicier chili, consider stirring in a small amount of diced jalapeño or a dash of hot sauce right at the end of the cooking time, allowing it to incorporate fully before serving.

If you find that your chili is slightly too acidic from the tomatoes, a small pinch of brown sugar or a teaspoon of cocoa powder can help balance the flavors. This is a common technique used to mellow out the acidity in tomato-based sauces. Always taste your chili carefully after the final stir to determine if any minor adjustments are needed to suit your specific preference for salt or heat before plating.

Variations

• Vegetarian Hominy Chili: Replace the ground turkey with two cans of black beans and one can of pinto beans. Add a cup of vegetable broth to ensure the consistency remains thick and saucy during the slow cooking process.
• Smoky Turkey Chili: Incorporate one teaspoon of smoked paprika and a tablespoon of chipotle peppers in adobo sauce to the mix. This variation adds a distinct smoky depth and increased heat to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave until steaming hot.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the chili has cooled to room temperature, but do not let it sit out for longer than two hours.

When storing, divide the chili into smaller containers to allow for faster cooling and easier reheating. This practice helps maintain the quality and safety of the dish, ensuring that it remains delicious for your next meal or quick lunch option.

This chili is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. You can prepare the entire recipe as directed and store it in the fridge for up to 48 hours before reheating.

The textures of the turkey and hominy remain stable, making this a perfect option for meal prep or for those who prefer to have dinner ready to go with minimal effort during a busy weekday.

Serving ideas

Serve this chili hot in deep, warmed bowls to maintain the temperature throughout the meal. It pairs beautifully with a side of crusty bread or cornbread, which is perfect for soaking up the rich, savory sauce.

Because the chili is already quite hearty, a simple green salad on the side provides a refreshing contrast that balances the meal well, making it a complete and satisfying dinner option for family or guests.

For those who enjoy toppings, consider offering small bowls of shredded cheddar cheese, a dollop of sour cream, or fresh chopped cilantro. These additions provide a nice textural contrast and a burst of freshness that complements the deep, spiced flavors of the chili.

By setting out these options, you allow everyone to customize their bowl to their own liking, adding a bit of variety to the presentation while keeping the base recipe simple and consistent.

Frequently asked questions

Recipe card

Easy Crockpot Turkey and Hominy Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb ground turkey
• 2 cans (15 oz each) white hominy, drained and rinsed
• 3 tbsp chili seasoning
• 2 cans (14.5 oz each) diced tomatoes

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker insert, breaking it up slightly with a large spoon to ensure even cooking throughout the process.
2. Add the drained white hominy, chili seasoning, and diced tomatoes into the slow cooker over the ground turkey. Do not stir at this stage to allow the flavors to meld during cooking.
3. Cover the slow cooker with its lid and set to cook on low heat for 4 hours. This gentle, low-temperature cooking method allows the turkey to become tender while absorbing the spices from the seasoning and the acidity of the tomatoes.
4. Once the cooking time is complete, remove the lid and stir the chili vigorously to break up any remaining large pieces of turkey and incorporate all ingredients into a uniform, thick sauce. Ensure the turkey has reached a safe internal temperature of 165°F (74°C) before serving in deep bowls.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

22 g

Fat

12 g

Fiber

4.5 g

Sugar

6 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.