Slow Cooker (Crock-Pot) Turkey Chili Verde (Gluten Free, Paleo)
Traditionally, Mexican chile verde is made with pork and can be quite spicy. The same goes for the salsa verde; I have not found any authentic salsa verde that was too hot for my tastebuds! Admittedly, I have a very low tolerance for spicy (hot) dishes, and we aren’t terribly fond of pork, either. Since I’m also allergic to tomatoes, that leaves traditional chili out of the question for the dinner menu, and even some verde and white chili recipes contain stewed tomatoes. You won’t find any tomatoes in this slow cooker turkey chili verde, though! It was very easy to prepare; just throw everything (except the tomatillos) into a Crock-Pot or slow cooker on high and enjoy for dinner!
If you like spicy, add jalapeno or serrano peppers to kick it up a notch. If you love pork, go ahead and switch out the ground turkey, or use ground beef instead. Are you vegan? No problem…use more beans, tofu, or substitute meat.
This turkey chili verde has the following ingredients:
- Protein (ground turkey, ground beef, pork, tofu, or extra beans)
- Bell pepper
- Gluten free chicken or vegetable broth
- Spices (cumin, chili powder, salt, pepper)
This entire recipe is set and forget with the exception of the fresh tomatillos, which will need to be boiled in water and crushed (blender works best). Or, if you are in a hurry, the “easy mode” way is to simply use a pre-made salsa verde (like Herdez, which comes in large, 24 ounce jars) and can be poured directly into the slow cooker with everything else!
If you try this recipe, let me know by leaving a comment, or take a pic and tag it #refreshingbytes on Instagram! I would LOVE to see your creations!
Slow Cooker (Crock-Pot) Turkey Chili Verde
This slow cooker turkey chili verde is savory and tasty, with a green sauce made from tomatillos. It is gluten free and can be modified to use any protein of choice or made vegan if preferred.
- 2 pounds ground turkey or any protein of choice
- 1 cup white onion diced
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 8 tomatillos diced
- 4 cups gluten free broth chicken or vegetable
- 1 tsp chili powder
- 1 tsp cumin
- salt and pepper to taste
- 1 can Great Northern beans drained/rinsed
Place ground turkey (or protein of choice), 3 cups of broth, garlic, onion, beans, and bell pepper in a crock pot or slow cooker and turn on High heat.
While slow cooker is cooking, remove husks from tomatillos and dice. Place in 1 cup of broth or water on stove top and bring to a boil.
EASY MODE: Pour 24 oz jar of Herdez green (verde) salsa in slow cooker. Skip to step 5.
Simmer tomatillos until softened, and the color will change to a darker green, about 10 minutes.
Place tomatillo mixture in blender and mix well.
Break up meat in slow cooker into small chunks. Continue to stir throughout cook time.
Pour tomatillo mixture into crock pot and continue to cook until meat is done, 3-4 hours (or longer, if meat is frozen). Add salt and pepper to taste.
Reader Feedback: What’s your favorite kind of chili?