Slow Cooker Turkey Mole Chili

Slow Cooker Turkey Mole Chili

The complex flavours of mole (including smoked chilies, rich cocoa and peanuts) and smoked turkey sausage amp up this weeknight-friendly turkey and black bean chili.




10 Mins

Cook Time

470 Mins



1 Schneiders Naturally Smoked Turkey Kolbassa (250 g), cut into bite-size pieces

2 cans (540 mL) black beans, drained and rinsed

1 can (796 mL) crushed tomatoes

1 can (796 mL) diced tomatoes, drained

1 onion, chopped

1 red pepper, chopped

1 cup frozen corn

3 cloves garlic, minced

2 tbsp natural peanut butter

2 tbsp chili powder

1 tbsp apple cider vinegar

1 tbsp brown sugar

2 tsp cocoa powder

1 tsp instant espresso

1 tsp smoked paprika

1 tsp ancho chili powder

1 tsp chipotle chili powder

¼ tsp salt


Combine all the ingredients in slow cooker. Close lid. Cook on LOW for 8 hours or on HIGH for 4 hours.

Tip: Serve with tortilla chips, shredded cheddar, sour cream, diced avocado, chopped fresh cilantro, sliced green onions and/or your favourite chili toppers.

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