I never expected turkey chilli to be this rich, hearty, and packed with flavour, especially with just enough gentle spice for the whole family. This one had everyone going back for seconds.
I’ll be honest, I didn’t expect to love turkey chilli this much. I usually reach for beef, but ground turkey totally won me over here.
It tastes lighter without feeling thin or boring, and every spoonful still has that proper chilli depth I want. The smoked paprika brings a rich, savoury kick that makes the whole thing taste like I fussed way more than I did.
But my favourite part? It’s full of flavour without blowing anyone’s head off, so the kids actually eat it too.
And leftovers are ridiculous. Even better the next day, straight from the fridge if I’m impatient.
Ingredients
- Ground turkey keeps it hearty, lean, and still totally cozy.
- Olive oil helps the turkey and veggies taste richer, not dry.
- Onion brings that sweet, savory base every good chili needs.
- Garlic adds the little punch that makes the pot smell amazing.
- Bell peppers give color, freshness, and a soft little bite.
- Tomatoes make it saucy, chunky, and very spoon-friendly.
- Tomato paste adds deep flavor, like the chili cooked all day.
- Beans bring fiber, protein, and that filling, stick-with-you vibe.
- Chicken broth keeps everything loose, cozy, and not too thick.
- Chili powder, cumin, paprika, and oregano make it warm and bold.
- Salt and pepper keep the flavors from tasting flat.
- Brown sugar softens the acidity without making it sweet.
- Worcestershire sauce adds savory depth you can’t quite place.
- Lime juice wakes everything up right at the end.
- Plus, toppings make each bowl feel fun and personal.
Ingredient Quantities
- 1.5 to 2 pounds ground turkey
- 1 tablespoon olive oil
- 1 large onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup low sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lime juice
- Optional garnishes: chopped cilantro, shredded cheese, sour cream, sliced green onions
How to Make this
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add
1.5 to 2 pounds ground turkey and cook, breaking up with a spoon, until browned and no longer pink, about 6 to 8 minutes; transfer turkey to the slow cooker and drain excess fat from the skillet if needed.
2. In the same skillet over medium heat, add the diced large onion and cook until softened, about 4 minutes; add 3 cloves minced garlic, 1 diced green bell pepper and 1 diced red bell pepper and cook until peppers begin to soften, about 3 to 4 minutes.
3. Stir 2 tablespoons tomato paste into the skillet with the vegetables and cook 1 minute to deepen the flavor.
4. Add the sautéed vegetables and tomato paste to the slow cooker with the browned turkey.
5. To the slow cooker add 1 (28 ounce) can diced tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can drained kidney beans, 1 (15 ounce) can drained black beans, and 1 cup low sodium chicken broth.
6. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon brown sugar.
7. Add 1 tablespoon Worcestershire sauce, cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring once or twice if possible.
8. About 10 minutes before serving stir in 1 tablespoon fresh lime juice, taste and adjust seasoning with additional salt or pepper if needed.
9. Ladle chili into bowls and serve with optional garnishes such as chopped cilantro, shredded cheese, sour cream, and sliced green onions.
Equipment Needed
1. Slow cooker
2. Large skillet or sauté pan
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring spoons and measuring cup
7. Can opener and colander or fine mesh strainer
8. Ladle for serving
FAQ
Slow Cooker Turkey Chilli Recipe Substitutions and Variations
- Ground turkey: substitute with ground chicken, lean ground beef, or crumbled tempeh for a vegetarian option
- Kidney beans or black beans: substitute with pinto beans, cannellini (white) beans, or cooked lentils (brown or green)
- Low sodium chicken broth: substitute with low sodium vegetable broth, beef broth, or water plus 1 teaspoon chicken bouillon
- Brown sugar: substitute with maple syrup, honey, or coconut sugar (reduce liquid slightly if using liquid sweeteners)
Pro Tips
1) Brown the turkey really well until it has a bit of golden color. That caramelization adds a deeper savory note that keeps the chili from tasting flat. If the pan looks dry while browning, splash a teaspoon of oil rather than crowding the meat.
2) When you cook the tomato paste with the sautéed onions and peppers, let it caramelize a full minute or two. That step concentrates the tomato flavor and removes any raw paste taste, making the finished chili richer.
3) Bloom the spices in the skillet with the vegetables before adding them to the slow cooker. Heating the chili powder, cumin and smoked paprika briefly with a touch of oil wakes up their oils and makes the spice profile more vibrant after hours of slow cooking.
4) If the chili seems thin after cooking, remove the lid and cook on high or use the sauté setting for 10 to 20 minutes to reduce and thicken. Alternatively, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, simmer until it thickens, then finish with the fresh lime juice to brighten flavors.
Slow Cooker Turkey Chilli Recipe
I never expected turkey chilli to be this rich, hearty, and packed with flavour, especially with just enough gentle spice for the whole family. This one had everyone going back for seconds.
8
servings
332
kcal
Equipment: 1. Slow cooker
2. Large skillet or sauté pan
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring spoons and measuring cup
7. Can opener and colander or fine mesh strainer
8. Ladle for serving
Ingredients
-
1.5 to 2 pounds ground turkey
-
1 tablespoon olive oil
-
1 large onion, diced (about 1 1/2 cups)
-
3 cloves garlic, minced
-
1 green bell pepper, diced
-
1 red bell pepper, diced
-
1 (28 ounce) can diced tomatoes
-
1 (15 ounce) can tomato sauce
-
2 tablespoons tomato paste
-
1 (15 ounce) can kidney beans, drained and rinsed
-
1 (15 ounce) can black beans, drained and rinsed
-
1 cup low sodium chicken broth
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon black pepper
-
1 tablespoon brown sugar
-
1 tablespoon Worcestershire sauce
-
1 tablespoon fresh lime juice
-
Optional garnishes: chopped cilantro, shredded cheese, sour cream, sliced green onions
Directions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add
- 5 to 2 pounds ground turkey and cook, breaking up with a spoon, until browned and no longer pink, about 6 to 8 minutes; transfer turkey to the slow cooker and drain excess fat from the skillet if needed.
- In the same skillet over medium heat, add the diced large onion and cook until softened, about 4 minutes; add 3 cloves minced garlic, 1 diced green bell pepper and 1 diced red bell pepper and cook until peppers begin to soften, about 3 to 4 minutes.
- Stir 2 tablespoons tomato paste into the skillet with the vegetables and cook 1 minute to deepen the flavor.
- Add the sautéed vegetables and tomato paste to the slow cooker with the browned turkey.
- To the slow cooker add 1 (28 ounce) can diced tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can drained kidney beans, 1 (15 ounce) can drained black beans, and 1 cup low sodium chicken broth.
- Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon brown sugar.
- Add 1 tablespoon Worcestershire sauce, cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring once or twice if possible.
- About 10 minutes before serving stir in 1 tablespoon fresh lime juice, taste and adjust seasoning with additional salt or pepper if needed.
- Ladle chili into bowls and serve with optional garnishes such as chopped cilantro, shredded cheese, sour cream, and sliced green onions.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 413g
- Total number of serves: 8
- Calories: 332kcal
- Fat: 9.4g
- Saturated Fat: 2.3g
- Trans Fat: 0.1g
- Polyunsaturated: 1g
- Monounsaturated: 6g
- Cholesterol: 83mg
- Sodium: 375mg
- Potassium: 750mg
- Carbohydrates: 21.6g
- Fiber: 4.3g
- Sugar: 5g
- Protein: 32.5g
- Vitamin A: 2000IU
- Vitamin C: 35mg
- Calcium: 80mg
- Iron: 4.5mg
