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Slow Cooker Turkey Chili Recipe
Ash Tyrrell

Slow Cooker Turkey Chili Recipe

I started making this slow cooker turkey chili the week after Thanksgiving, mostly because I had way too much leftover turkey sitting in my fridge and no real plan for it. I dumped everything into my crockpot one lazy afternoon, walked away, and came back to the coziest, most comforting bowl of chili I'd made in years.
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Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground turkey or 3 cups chopped cooked turkey – lean turkey keeps this chili light without sacrificing heartiness
  • 1 tablespoon olive oil – only needed if browning raw ground turkey first
  • 1 medium onion diced – builds the savory base flavor of the chili
  • 1 red bell pepper chopped – adds natural sweetness and a pop of color
  • 3 cloves garlic minced – fresh garlic gives a much deeper flavor than the jarred kind
  • 2 tablespoons chili powder – the backbone spice don't skimp on this one
  • 1 tablespoon ground cumin – brings that warm earthy chili flavor
  • 1 teaspoon smoked paprika – adds a subtle smoky depth
  • 1 28 oz can diced tomatoes – use fire-roasted if you want extra smokiness
  • 1 15 oz can tomato sauce – thickens the base and ties the flavors together
  • 1 15 oz can black beans, drained and rinsed – rinsing removes excess sodium
  • 1 15 oz can kidney beans, drained and rinsed – adds texture and makes the chili filling
  • 1 cup frozen corn – no need to thaw it cooks right in the slow cooker
  • 1.5 cups turkey or chicken broth – use leftover turkey broth for extra flavor if you have it
  • Salt and black pepper to taste – season at the end, not the start
  • Optional: 1 chipotle pepper in adobo minced – for a smoky, spicy kick

Method
 

  1. Heat olive oil in a large skillet over medium heat and add the ground turkey. Cook for about 6 to 8 minutes, breaking it apart with a spoon until no pink remains. This step isn't mandatory, but it adds a richer, roasted flavor to the final chili. If you're using leftover cooked turkey, skip straight to the next step and add it in chopped or shredded.
  2. In the same skillet, toss in the diced onion, bell pepper, and garlic. Cook for 3 to 4 minutes until the onion turns soft and translucent. This little extra effort wakes up the flavors before everything goes into the slow cooker to simmer for hours.
  3. Move the turkey and sautéed vegetables into your slow cooker. Add the diced tomatoes, tomato sauce, both cans of beans, corn, and broth. Give it all a good stir so the spices distribute evenly through the mixture.
  4. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. If you're using the chipotle pepper for heat, stir it in now. Mix everything thoroughly so no dry spice pockets are left sitting at the bottom.
  5. Cover and cook on low for 6 hours or on high for 4 hours. The longer, low setting gives the flavors more time to meld, which I personally prefer for a richer tasting chili.
  6. About 30 minutes before serving, give the chili a taste. Add more salt, pepper, or chili powder depending on how bold you like it. This is also when I decide if it needs a splash more broth to loosen the consistency.
  7. Ladle the chili into bowls and top with your favorite garnishes. It's ready to eat straight from the slow cooker, and it only gets better as leftovers.

Notes

  • I always brown my turkey first, even though it's optional, because it genuinely deepens the flavor compared to the no-browning method.
  • I like to add the beans during the last hour of cooking if I want them to hold their shape better instead of going mushy.
  • I've found that doubling the garlic makes a noticeable difference without overpowering the dish.
  • If my chili looks too thick, I stir in a little extra broth rather than water so I don't dilute the flavor.
  • I always let mine sit for 10 minutes before serving so the flavors settle and it's easier to ladle.