Slow Cooker Turkey Chili Recipe

Picture this: a cozy evening with your favorite show queued up, and the comforting aroma of chili wafting through your home as it slowly cooks to perfection. This Slow Cooker Turkey Chili is a lifesaver—a hearty, flavorful meal that practically cooks itself and gives you major chef cred without breaking a sweat. Trust me, you’re going to want this on repeat all season long.

This Turkey Chili prepared in a slow cooker is one of my favorite recipes. I appreciate how it brings together ground turkey, kidney beans, and black beans with such colorful, vibrant bell peppers and onions.

As I mention in the recipe notes, it is very high in protein and fiber and quite low in fat. To give it a good depth of flavor, I add cumin and smoked paprika.

You could skip the smoked paprika if you don’t have any, but I wouldn’t recommend it. The smoked flavor is what makes it a real comfort food.

Slow Cooker Turkey Chili Recipe Ingredients

• Ground Turkey: Lean protein source, low in saturated fat.
• Kidney Beans: High in fiber and protein, very nutritious.
• Black Beans: Rich in antioxidants, fiber, and protein.
• Diced Tomatoes: Adds acidity and sweetness, rich in vitamin C.
• Chili Powder: Provides heat, rich in capsaicin for metabolism.
• Cumin: Adds warm, earthy flavor, aids digestion.
• Smoked Paprika: Adds smoky depth, rich in antioxidants.
• Cilantro: Fresh, citrusy herb, source of vitamins A, C, and K.

Slow Cooker Turkey Chili Recipe Ingredient Quantities

“`html

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup corn kernels, fresh or frozen
• 1/4 cup chopped fresh cilantro

“`

How to Make this Slow Cooker Turkey Chili Recipe

1. Warm up the olive oil in a frying pan on medium heat. Toss in the ground turkey and cook it until it’s no longer pink. Use a spoon to help in managing the turkey so that it cooks uniformly and get it evenly broken up so that it you have no large chunks left across the surface area of the pan.

2. In the same frying pan, add the finely chopped onion, garlic, and bell pepper. Sauté for 3-4 minutes until the onion is translucent. Ladle the mixture into the slow cooker.

3. Add the kidney beans, black beans, diced tomatoes, tomato paste, and chicken broth into a slow cooker.

4. Incorporate the chili powder, cumin, smoked paprika, and cayenne pepper (if using), and season with salt and pepper.

5. Combine all ingredients thoroughly in the slow cooker. Mix them well until everything is completely integrated.

6. Put the lid on the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours.

7. When the chili has finished cooking, mix in the corn kernels and allow them to warm for approximately 10 minutes.

8. Seasoning should be tasted and adjusted as needed with more salt and pepper.

9. Just before serving, fold in the chopped fresh cilantro.

10. Serve the homemade Slow Cooker Turkey Chili piping hot. If you like, you can garnish it with some more cilantro. And now, of course, enjoy!

Slow Cooker Turkey Chili Recipe Equipment Needed

1. Frying pan
2. Spoon
3. Knife
4. Cutting board
5. Ladle
6. Slow cooker
7. Can opener
8. Measuring spoons
9. Measuring cups
10. Mixing spoon

FAQ

• Q:Is it possible to use ground beef in place of ground turkey? A: It is indeed possible to use ground beef in place of ground turkey, and doing so will give the dish a more robust flavor.
• Q:Is draining and rinsing the beans necessary?
  A:
  Certainly, draining and rinsing the beans reduces excess salt and improves the texture. The process makes for a much more palatable end product, something you would actually want to eat and enjoy. Rinsing beans also helps remove a significant amount of the gas-causing oligosaccharides that are present in the beans.
• Q:Can I spice this recipe up? A: Yes, if you want more heat, increase the cayenne pepper or add jalapeños.
• Q:What is the recommended cooking duration for chili in a slow cooker? A: The slow cooker may be set to low for a duration of 6-8 hours or high for a 3-4 hour period. This information was sourced from a highly credible entity.
• Q:Is it possible to include different vegetables? A: It is indeed possible and diced zucchini or carrots are excellent choices to include.
• Q:Store in airtight containers in the refrigerator. If kept that way, they can last up to 5 days; some foods might last longer.
• Q:Is it possible to freeze the chili?
  A:
  It is good to know that it can be frozen for 3 months. Don’t forget to let it cool down first!

Slow Cooker Turkey Chili Recipe Substitutions and Variations

1 lb. ground turkey can be substituted with 1 lb. ground chicken or beef.
1 can (15 ounces) kidney beans can be replaced with pinto beans or chickpeas.
1 can (15 ounces) black beans can be substituted with white beans or lentils.
Substituting with zucchini or carrots, use this instead: 1 chopped bell pepper.
Cayenne pepper, in the amount of 1/2 teaspoon, can be replaced with red pepper flakes or left out entirely for less heat.

Pro Tips

1. Sauté Your Spices Before step 4, consider briefly toasting the chili powder, cumin, smoked paprika, and cayenne pepper with the onion, garlic, and bell pepper mixture in the pan. This extra step can enhance the flavors by releasing the spices’ aromatic oils.

2. Deglaze the Pan After cooking the onion, garlic, and bell pepper in the pan, deglaze it with a splash of chicken broth or a bit of the diced tomatoes before transferring everything to the slow cooker. This will capture any browned bits stuck to the pan, adding more depth to the chili.

3. Don’t Forget Acid Adding a splash of lime juice or apple cider vinegar at the end of cooking can brighten the overall flavor, balancing the richness of the chili.

4. More Texture For added texture, try adding 1/2 cup of quinoa or barley to the slow cooker. These grains will soak up the flavors and thicken the chili.

5. Rest Before Serving If time allows, let the chili rest for about 30 minutes after turning off the heat. This resting period allows the flavors to meld even more deeply, enhancing the taste before serving.