This delicious Italian Turkey and Spinach Chili can satisfy the hungriest of armies. It is packed full of meat, delicious seasonings, and tons of vegetables that even your pickiest of eaters won’t notice.
Need a delicious, warm, and healthy meal to meal to feed a large group? Look no further! This Italian Turkey and Spinach Chili is super flavorful and makes a ton. The use of ground turkey makes it a healthy alternative to beef chili.
Plus, the garnish of parsley keeps the flavor light and fresh, even if it has been sitting in your freezer for months. This is a great meal to have sitting in a crock pop warming up on a chilly day. Let’s get cookin’!
Italian Turkey and Spinach Chili
Ingredients
- 2 lbs. (.91 kg) ground turkey
- 16 oz. (500 mL) chicken stock
- 2 Tbsp. (30 mL) cooking sherry
- 15 oz. (425 g) can diced tomatoes
- 15 oz. (235 g) can of great northern beans, drained
- 1-6 oz. (175 g) can green chilis
- 2 Tbsp. (30 mL) tomato paste
- 1-8 oz. (250 mL) spinach, frozen and chopped
- 2 celery ribs about 1/4 cup (60 mL)
- 3 carrots about 1/2 cup (125 mL)
- 1 medium onion about 1/2 cup (125 mL)
- 6 cloves garlic about 3 tsp. (15 mL)
- 2 Tbsp. (30 mL) Herb de Province
- 1 Tbsp. (15 mL )dried basil
- 2 tsp. (10 mL) salt
- 1 tsp. (5 mL) chili powder
- 1 bay leaf
- 1/4 cup (60 mL) fresh parsley, minced, for garnish
Instructions
- In a large skillet sauté ground turkey over medium high heat until cooked through, and no longer pink in the center. Transfer to a large bowl. (To freeze, set aside to cool.)
- Drain and rinse great northern beans.
- Puree onion until smooth, dice celery and carrots, mince garlic. Add to the bowl with the cooked turkey.
- In same large bowl, combine beans, chicken stock, cooking sherry, diced tomatoes, green chilis, tomato paste, spinach, Herb de Province, basil, salt, chili powder, and bay leaf. mix well.
MAKE IT NOW
- Transfer bowl contents to a large (approx. 5 quart) slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Garnish with minced parsley.
MAKE IT A FREEZER MEAL
- Let the cooked ground turkey cool completely, then add remaining ingredients. Transfer to a labeled gallon-size (4 L) freezer bag. Seal, removing as much air as possible, and freeze flat.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. Pour contents into a large (approx. 5 quart) slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Right before serving, garnish with fresh minced parsley, if desired.
Nutrition
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Angela says
When do you add the beans?
Karrie says
With all the other ingredients in the bowl when you mix them all up!
Mark says
OK, so the cook time is one hour, and this is “pressure cooker” cuisine. But the recipe says cook time is 5 hours, and there is no pressure cooker recipe information.
Can someone add the pressure cooker info, or change the cook time to match reality?
Samantha says
I used the chili setting on high on my instant pot. It set itself for 40 minutes!
Heather says
I made this recipe after having extra kale from a food box and extra ground turkey from a tray I got at Costco for making freezer meals pre-baby. I threw this together and froze it and then cooked it in the slow cooker after baby arrived. It was phenomenal. I love chili, but not usually turkey chili. Both my husband and I added this right back on our meal plan for next week because it reminds us of the Wendy’s chili in Canada (just much healthier).
Barb says
This was really delicious- the whole family liked it!