Slow-Cooker Turkey Chili Recipe

Introduction

This slow-cooker turkey chili is a hearty and flavorful dish perfect for cozy dinners. Packed with beans, spices, and lean ground turkey, it’s an easy meal that develops rich flavor as it simmers all day.

Ingredients

• 1 tbsp. neutral oil
• 1 red onion, finely chopped
• 1 green bell pepper, chopped
• 1 1/2 lb. ground turkey
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 (28-oz.) can chopped tomatoes
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (15-oz.) can kidney beans, rinsed and drained
• 1 1/2 c. low-sodium chicken broth
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Shredded cheddar, for garnish
• Thinly sliced green onions, for garnish

Instructions

1. Step 1: In a large skillet over medium-high heat, heat the oil. Add the onion and green bell pepper, cooking until they begin to soften, about 4 minutes.
2. Step 2: Add the ground turkey to the skillet and cook, stirring occasionally, until it turns golden. It does not need to be fully cooked at this stage. Season with salt and pepper.
3. Step 3: Stir in minced garlic and tomato paste, cooking until fragrant, about 2 minutes. Transfer this mixture to the slow cooker.
4. Step 4: Add the chopped tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano to the slow cooker. Stir to combine.
5. Step 5: Cook on high for 4 hours, allowing the chili to thicken and flavors to meld. Taste and season with additional salt and pepper if needed.
6. Step 6: Serve garnished with shredded cheddar and thinly sliced green onions, if desired.

Tips & Variations

• For extra heat, add a chopped jalapeño or a pinch of cayenne pepper to the skillet with the onions and peppers.
• Use ground chicken or turkey sausage as a variation for a different flavor profile.
• For a thicker chili, reduce the chicken broth by 1/4 cup or cook an additional 30 minutes in the slow cooker.
• Serve with a dollop of sour cream or avocado slices for added creaminess.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a regular pot instead of a slow cooker?

Yes, you can simmer the chili in a large pot on the stove over low heat for about 1 to 1 1/2 hours, stirring occasionally until thickened and flavors have blended.

Can I use canned beans without rinsing them?

It’s best to rinse and drain canned beans to reduce excess sodium and remove the canning liquid, which can affect the chili’s texture and taste.

Slow-Cooker Turkey Chili Recipe

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★★★★★

4.8 from 149 reviews

This Slow-Cooker Turkey Chili is a hearty and healthy dish perfect for any day of the week. Made with lean ground turkey, beans, tomatoes, and a blend of warming spices, it’s slow-cooked to develop deep flavors and a satisfying texture. Topped with shredded cheddar and fresh green onions, this chili combines comfort and nutrition with minimal effort.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 4 hours 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables & Protein

• 1 tbsp. neutral oil
• 1 red onion, finely chopped
• 1 green bell pepper, chopped
• 1 1/2 lb. ground turkey
• 2 cloves garlic, minced

Beans & Tomatoes

• 1 (28-oz.) can chopped tomatoes
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (15-oz.) can kidney beans, rinsed and drained

Liquids & Seasonings

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp. tomato paste
• 1 1/2 cups low-sodium chicken broth
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano

Garnish

• Shredded cheddar cheese, for garnish
• Thinly sliced green onions, for garnish

Instructions

1. Sauté Vegetables and Turkey: Heat the neutral oil in a large skillet over medium-high heat. Add the finely chopped red onion and chopped green bell pepper. Cook for about 4 minutes, stirring occasionally, until they start to soften. Add the ground turkey and cook, stirring occasionally, until it turns golden but not fully cooked. Season with kosher salt and freshly ground black pepper.
2. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for about 2 minutes until fragrant. This step intensifies the chili’s flavor. Once combined, transfer the mixture to your slow cooker.
3. Add Remaining Ingredients: Into the slow cooker, add the canned chopped tomatoes, black beans, kidney beans, low-sodium chicken broth, chili powder, ground cumin, and dried oregano. Stir everything to combine evenly.
4. Slow Cook the Chili: Set the slow cooker to high and cook for 4 hours. The chili will thicken and flavors will meld during this time. After cooking, taste and adjust seasoning with additional salt and pepper if needed.
5. Garnish and Serve: Ladle the chili into bowls and top with shredded cheddar cheese and thinly sliced green onions for a fresh, cheesy finish. Serve hot with your favorite sides or toppings.

Notes

• For a spicier kick, add a pinch of cayenne pepper or diced jalapeños during the sauté step.
• Using low-sodium broth helps control the salt content, but adjust seasoning to your taste after cooking.
• Feel free to substitute ground turkey with ground chicken or lean beef if preferred.
• This chili can be made a day ahead; flavors deepen when refrigerated overnight.
• Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Keywords: turkey chili, slow cooker chili, healthy chili, ground turkey recipe, easy chili recipe, bean chili, slow cooker dinner