Recipes and Cooking Fast or Slow Jalapeño Popper Chili Make a meal version out of your favorite spicy appetizer with this jalapeno popper chili recipe featuring ground turkey, bacon, and beans. Give it a few hours in the slow cooker. Or try the pressure cooker to get the job done in about 30 minutes. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on February 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Slow Cook Time: 6 hrs Stand Time: 10 mins Total Time: 6 hrs 30 mins Servings: 8 Yield: 12 2/3 cups Jump to Nutrition Facts Ingredients 2 pound ground turkey or beef 2 cup chopped onions 4 cloves garlic, minced 2 15 ounce cans pinto beans, rinsed and drained 1 28 ounce can diced tomatoes, undrained 1 15 ounce can tomato sauce 1 14.5 ounce can reduced-sodium chicken broth 4 fresh jalapeño chile peppers, seeded (if desired) and sliced* 1 1.25 ounce pkg. taco seasoning mix 1 8 ounce pkg. cream cheese, cubed and softened 1 cup shredded cheddar cheese (4 oz.) 6 slices bacon, crisp-cooked and crumbled Sour cream Directions In a 5- to 6-qt. Dutch oven cook ground turkey, onions, and garlic over medium-high heat until turkey is browned; drain off fat. Transfer mixture to a 5- to 6-qt. slow cooker. Stir in next six ingredients (through seasoning mix). Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Turn off cooker. Stir in cream cheese, 1/2 cup of the cheddar cheese, and the bacon. Cover and let stand 10 minutes; stir until cream cheese is melted. Top servings with remaining 1/2 cup cheddar cheese, sour cream, and, if desired, additional jalapeño peppers. Pressure Cooker In a 6-qt. electric or stove-top pressure cooker combine ground turkey, onions, and garlic. For electric cooker, use sauté setting to cook mixture until turkey is browned; for stove-top cooker, cook mixture directly in pot until turkey is browned. Drain off fat. Stir in next six ingredients (through seasoning mix). Lock lid in place. Set electric cooker on high pressure to cook 4 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Stir in cream cheese, 1/2 cup of the cheddar cheese, and the bacon. Let stand, covered, 10 minutes; stir until cream cheese is melted. Top servings with remaining 1/2 cup cheddar cheese, sour cream, and, if desired, additional jalapeño peppers. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Love That Liner Do your future self a favor and add a Reynolds Slow Cooker Liner to your cooker before stirring in your ingredients. The BPA-free liner contains your mess so you don't have to soak and scrape the cooker when you're done. Just remove and toss the liner. (Note: Slow cooker liners are not recommended for use in your pressure cookers). Rate it Print Nutrition Facts (per serving) 578 Calories 34g Fat 36g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 578 % Daily Value * Total Fat 34g 44% Saturated Fat 14g 70% Cholesterol 144mg 48% Sodium 1328mg 58% Total Carbohydrate 36g 13% Total Sugars 12g Protein 35g Vitamin C 99.9mg 500% Calcium 268mg 21% Iron 4mg 22% Potassium 978mg 21% Folate, total 59.4mcg Vitamin B-12 1.8mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.