Slow Cooker Turkey Chili Recipe

Nothing beats a warm, hearty bowl of chili on a cold day, and this Slow Cooker Turkey Chili offers a lighter yet flavorful twist on the classic dish. Made with lean ground turkey, a medley of beans, tomatoes, and an array of spices, this chili is perfect for meal prepping, family dinners, or even a cozy gathering with friends. The slow cooker does all the hard work, allowing the flavors to meld beautifully while you go about your day.

In this guide, we’ll walk you through every detail of preparing this delicious chili, including tips for making it your own, storage options, and variations to suit your tastes.

Why You’ll Love This Recipe

• Effortless Cooking: Let the slow cooker do all the work for you.
• Healthy & Nutritious: High in protein, low in fat, and packed with vegetables.
• Versatile: Perfect as a standalone dish or paired with cornbread or rice.
• Freezer-Friendly: Make a big batch and freeze for later.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

1. Dice and Chop
   • Finely dice the onion, bell pepper, and carrot (if using). Mince the garlic.
2. Drain and Rinse Beans
   • Open the cans of beans, drain them in a colander, and rinse under cold water to remove excess sodium.

Step 2: Brown the Turkey

1. Heat the Skillet
   • In a large skillet, heat olive oil over medium heat.
2. Cook the Turkey
   • Add the ground turkey to the skillet. Break it up with a spatula as it cooks, about 5–7 minutes, until browned and fully cooked.
3. Sauté Aromatics
   • Add the diced onion, garlic, and bell pepper to the skillet. Cook for an additional 3 minutes until the vegetables are softened.
4. Season
   • Sprinkle in half of the spice blend while cooking to infuse the turkey with flavor.

Step 3: Assemble in the Slow Cooker

1. Layer the Ingredients
   • Add the cooked turkey and vegetable mixture to the slow cooker.
   • Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and broth.
2. Add the Remaining Spices
   • Sprinkle the remaining spice blend over the ingredients. Mix well to combine.

Step 4: Cook the Chili

1. Set the Slow Cooker
   • Cover and cook on low for 6–8 hours or high for 3–4 hours.
2. Stir Occasionally
   • If possible, give the chili a stir halfway through the cooking time to ensure even heat distribution.
3. Taste and Adjust
   • Before serving, taste the chili and adjust seasonings as needed, adding more salt, pepper, or spices to suit your preferences.

Step 5: Serve and Garnish

1. Ladle into Bowls
   • Serve the turkey chili hot in bowls.
2. Top with Garnishes
   • Add shredded cheddar, a dollop of sour cream, sliced green onions, and fresh cilantro as desired.
3. Pair with Sides
   • Serve with warm cornbread, tortilla chips, or steamed rice for a complete meal.

Tips for Success

Selecting the Turkey

• Use ground turkey breast for a leaner chili or regular ground turkey for a richer flavor.

Adjusting the Heat

• For a milder chili, omit the cayenne pepper. For spicier chili, add diced jalapeños or extra chili powder.

Thickening the Chili

• If your chili is too thin, let it cook uncovered on high for the last 30 minutes to reduce and thicken.

Boosting the Flavor

• A splash of lime juice or a teaspoon of sugar can balance the flavors right before serving.

Variations

Vegetarian Version

• Replace the turkey with extra beans (such as pinto or chickpeas) or plant-based crumbles.

Spicy Kick

• Add diced chipotle peppers in adobo sauce for a smoky, spicy twist.

Sweet and Savory

• Stir in a tablespoon of maple syrup or brown sugar for a touch of sweetness.

Storage and Reheating

1. Refrigeration
   • Store leftovers in an airtight container in the fridge for up to 4 days.
2. Freezing
   • Portion the chili into freezer-safe containers or bags. Freeze for up to 3 months.
3. Reheating
   • Reheat in a microwave or on the stovetop, adding a splash of broth or water if needed to adjust the consistency.

Serving Suggestions

Sides

• Cornbread muffins
• Steamed rice or quinoa
• Garlic bread

Beverages

• A cold beer, sparkling water with lime, or iced tea pair wonderfully with the robust flavors of chili.

Why This Recipe Works

The slow cooker allows the flavors of the turkey, beans, and spices to meld together beautifully, creating a rich and satisfying chili without the need for constant attention. By incorporating lean turkey, this recipe maintains a lighter profile while still delivering hearty comfort.

This Slow Cooker Turkey Chili is a perfect balance of convenience, nutrition, and flavor. It’s a recipe you’ll come back to time and again for its simplicity and deliciousness. Enjoy!

Yield: 6

Slow Cooker Turkey Chili Recipe

Print

Nothing beats a warm, hearty bowl of chili on a cold day, and this Slow Cooker Turkey Chili offers a lighter yet flavorful twist on the classic dish. Made with lean ground turkey, a medley of beans, tomatoes, and an array of spices, this chili is perfect for meal prepping, family dinners, or even a cozy gathering with friends. The slow cooker does all the hard work, allowing the flavors to meld beautifully while you go about your day.

Prep Time 15 minutes

Cook Time 6 hours

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red, green, or yellow)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 1 can (6 oz) tomato paste
• 2 cups chicken or vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• ½ tsp dried oregano
• Salt and black pepper, to taste
• Optional Toppings:
• Shredded cheese
• Sour cream
• Chopped fresh cilantro
• Diced avocado
• Tortilla chips or cornbread

Instructions

1. Sauté the Turkey:
   Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up into crumbles, about 5-6 minutes.
   Add the diced onion, garlic, and bell pepper to the skillet. Sauté for an additional 2-3 minutes until fragrant and softened.
   
2. Combine in Slow Cooker:
   Transfer the turkey mixture to the slow cooker.
   Add the black beans, kidney beans, diced tomatoes, tomato paste, and broth.
   Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and black pepper.
   
3. Cook:
   Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
   
4. Serve:
   Taste and adjust seasonings as needed.
   Ladle the chili into bowls and add your favorite toppings before serving.

Notes

• Make It Spicy: Add more cayenne or diced jalapeños to the slow cooker.
• Thicker Chili: If you prefer a thicker chili, let it cook uncovered for the last 30 minutes or mash some of the beans with a fork.
• Vegetarian Option: Swap the turkey for more beans or plant-based meat alternatives.