Slow Cooker Four Bean Chili
This slow cooker four bean chili is filled with beans and tomatoes. Once you brown the turkey meat and onion, all you have to do is toss everything into the slow cooker and let it do its thing for a few hours. The result is an easy and delicious dinner for cool nights.
Let me start off by saying that it is hard adjusting to weather in Florida. I know fall should be here by now. I see pumpkins everywhere. Our fall decorations are out. Football is on all weekend. All these things scream fall; the warm weather here does not. This chili is my way of rebelling against the weather. Sure, it doesn’t change anything, but it does help me feel like it’s actually fall (until I walk outside).
Eric and I have never really made chili before. I scoured the Internet trying to find one I thought I’d like. I couldn’t find one that seemed to fit exactly, so I just kind of pulled from different recipes. For our first try, I’d say this recipe was a success. We already know that we’d like to add another can of Rotel next time we make it. Other than there being too few tomatoes for me, this recipe was fantastic.
UPDATE: We just had the leftovers with an extra can of Rotel, and it was definitely much better. Not that the chili wasn’t good before, but the Rotel really gave it some extra oomph. I’ve noted the changes in the recipe below.
Before you go…there’s a surprise in the bottom of my bowl of chili:
Does anyone else do this? Most people I know haven’t heard of putting noodles in the bottom of chili, but I was raised doing just that. Is it a northern thing? My mom was raised in Indiana and my dad in Alabama. My dad swears that my sister and I learned this from my mom’s side of the family. Can anyone clue me in?
1 pound ground, white meat turkey
Half a white onion, chopped
1 can dark red kidney beans
1 can light red kidney beans
1 can pinto beans
1 can chili beans
2 cans Rotel tomatoes (We used original, but you can use whatever heat level you want.)
1 package chili seasoning
1 teaspoon cumin
- 1
In a large skillet, brown turkey and onion until turkey is cooked through. Add all ingredients to slow cooker. Do not drain the canned ingredients.
- 2
Cook on low for 3-4 hours. Walk away and enjoy yourself while dinner cooks itself.
To serve, top with shredded cheese, green onions, or whatever else you like.
Congrats on your first chili! As for the pasta, there is something called “cincinatti chili” which is usually a thinner-consistency chili that is served over pasta. Maybe somehow your mom got it from that? Either way, I’m sure it’s delicious!
I’ll have to look that up. Thanks for sharing that with me! 🙂
I learned from my MIL to eat chili with pasta and now I can’t imagine eating it any other way 🙂
I can’t imagine it any other way, either, Tricia! I’m glad I’m not the only one. 🙂
Where in Alabama is your dad from? I live in AL (never lived anywhere else). I’ve never heard of pasta at the bottom of the bowl, but I’ll have to try it your way.
How cool! I’m from Alabama. I grew up in Daphne and went to college in Birmingham. What part are you in? The noodles at the bottom of the bowl are delicious, especially if the chili is really spicy. For me, it helps take a little of the burn out. Not to mention, it’s hard to break the childhood habit of eating it that way.
Having noodles with your chili is called Chili Mac and it is an Indiana specialty! 🙂
Such a fabulous flavour! Love this!
This ice cream sounds fantastic! The toffee sounds amazing all by itself. NOM. 🙂
As much as I enjoy coffee and ice cream, I never considering blending ice cream with my coffee grounds. Smashtastic! My wife and I are always wondering what to do with our brewed coffee grounds. I feel liberated. Thanks for sharing. http://www.momtavidastore.com
Coffee fanatic IN DA HOUSE. And the best part is that the.boy HATES coffee…so I’d get this all to myself.
Oh my goodness what a yummy ice cream. The grounds would probably be like those candy coffee beans. Perfect.