Hot Texas Chili Soup

A dump-everything-in-the-pot slow cooker chili that uses ground turkey instead of beef for a leaner bowl without sacrificing flavor. Kidney beans, stewed tomatoes, tomato sauce, green chilies, and a solid spice lineup do all the work while you go about your day.

Five teaspoons of chili powder backed by cumin, paprika, oregano, and hot sauce build real heat that develops over the long, slow cook. The “hot” in the title is earned. If you’re spice-shy, scale back the chili powder and hot sauce, but the full amount is what gives this its Texas character.

Using pre-cooked turkey and canned beans means this is truly a no-prep recipe. Everything goes into the slow cooker raw (except the meat) and comes out hours later as a thick, deeply spiced soup-chili hybrid. The long simmer melts the onions into the sauce and lets the spices bloom completely.

Pro Tips

• Low for 4 hours is better than high for 2. The slower cook gives the spices more time to develop and the flavors meld more completely.
• Low-sodium stewed tomatoes are called for specifically. Regular canned tomatoes plus all the other seasoning can push this into oversalted territory fast.
• Rinse and drain the canned green chilies before adding. This removes some of the tinny taste and excess sodium from the canning liquid.
• Top with sour cream, shredded cheese, or diced avocado to cool the heat and add richness.

Variations

• Beef version: Swap the ground turkey for browned ground beef for a more traditional Texas-style chili.
• Three-bean chili: Add black beans and pinto beans alongside the kidney beans for a heartier, more substantial bowl.