Ginny's All-American Chili Chowder

This slow cooker recipe combines favorite Tex Mex chili ingredients with New England baked beans and corn. The result is a hearty family-style chili or if you prefer, chowder. If you like, use ground beef instead of ground turkey.

Ginny's All-American Chili Chowder
Servings: 12 Prep 10 mins Cook 20 mins Slow Cook on HIGH for 4 hours or LOW for 7 hours


  • 2 tablespoons olive oil
  • 3 medium-size onions, diced
  • 2 pounds lean ground turkey
  • 2 cans (28 ounces each) diced tomatoes
  • 2 cans (15-1/2 ounces each) red kidney beans, drained and rinsed
  • 1 can (28 ounces) baked beans
  • 1 can (8 ounces) tomato sauce
  • 4 cups frozen corn, thawed
  • 1/4 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, optional

Make It

1. Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through.

2. Place turkey mixture in a 6-quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 10, chol. (mg): 61, sat. fat (g): 2, carb. (g): 53, fiber (g): 12, pro. (g): 26, sodium (mg): 825, Percent Daily Values are based on a 2,000 calorie diet.