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.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
slow-cook:
6 hrs
stand:
10 mins
total:
6 hrs 30 mins
Servings:
8
Yield:
12 2/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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).

Nutrition Facts

578 calories; fat 34g; cholesterol 144mg; saturated fat 14g; carbohydrates 36g; mono fat 11g; poly fat 5g; insoluble fiber 5g; sugars 12g; protein 35g; vitamin a 2277.5IU; vitamin c 99.9mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 8.5mg; vitamin b6 1mg; folate 59.4mcg; vitamin b12 1.8mcg; sodium 1328mg; potassium 978mg; calcium 268mg; iron 4mg.
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Reviews

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