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Slow Cooker Turkey Chili

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A cozy, comforting slow cooker turkey chili recipe that is quick to prep, packed with bold smoky spices, and perfect for chilly evenings or gatherings.

Ingredients

Scale
  • 1 lb ground turkey (450 g)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper (red or green), diced
  • 1 can kidney beans (15 oz / 425 g), drained and rinsed
  • 1 can diced tomatoes (14.5 oz / 411 g), fire-roasted optional
  • 2 tbsp tomato paste
  • 1 cup chicken broth (240 ml)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt to taste (start with 1 tsp)
  • ½ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • Optional toppings: shredded cheddar, sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Prep your ingredients: dice onion, bell pepper, mince garlic, drain and rinse kidney beans, and measure spices and broth.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the ground turkey until no longer pink and starting to brown, about 6-8 minutes. Drain excess fat.
  3. Add diced onion, bell pepper, and garlic to the skillet with turkey. Cook until softened and fragrant, about 4-5 minutes.
  4. Transfer turkey and veggie mixture to slow cooker. Add kidney beans, diced tomatoes, tomato paste, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir to combine.
  5. Cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible. Adjust seasoning with salt or chili powder if needed before serving.

Notes

Brown the turkey before slow cooking to add depth of flavor. Adjust salt after cooking as slow cooking concentrates flavors. If chili is too thick, add more chicken broth or water. For sweetness, stir in a teaspoon of honey before serving. Leftovers store well in fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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