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Slow Cooker Turkey Chili

A cozy and flavorful turkey chili recipe that warms both body and spirit, perfect for family gatherings or a weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chili Base
  • 1 tbsp olive oil Extra virgin recommended for rich flavor.
  • 1 lb ground turkey Opt for lean for a healthier choice.
  • 1.5 large onions, diced Yellow onions provide sweetness.
  • 1 medium red pepper, seeded and chopped Any color bell pepper can be used.
  • 1 medium yellow pepper, chopped Adds color and taste.
  • 30 oz tomato sauce Look for low-sodium options.
  • 30 oz diced tomatoes Fire-roasted for extra flavor.
  • 28 oz black beans, rinsed and drained Quick pantry staple.
  • 28 oz kidney beans, rinsed Ensure rinsed thoroughly.
  • 16 oz jalapeños Adjust based on heat preference.
  • 1 cup corn Frozen corn is convenient.
  • 3 tbsp chili powder Adjust for spice level.
  • 1 tbsp cumin Essential for depth of flavor.
  • 1 tsp smoked paprika Adds a smoky undertone.
  • to taste salt and pepper Use freshly cracked black pepper for stronger flavor.

Method
 

Preparation
  1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add 1 lb of ground turkey and cook for about 5-7 minutes until browned and cooked through.
  2. Transfer the browned turkey into your slow cooker. Add the diced onions, chopped red and yellow peppers, tomato sauce, diced tomatoes, black beans, kidney beans, jalapeños, and corn.
  3. Sprinkle in chili powder, cumin, and smoked paprika. Stir well and season with salt and pepper to taste.
Cooking
  1. Cover and cook on high for 4 hours or low for 6 hours, stirring halfway if possible.
  2. During the last 15 minutes, taste and adjust spices as needed.
Serving
  1. Serve hot, garnished with toppings like shredded cheese, sour cream, diced onions, or fresh cilantro.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. You can prep this chili a day in advance.