This Slow Cooker Turkey Chili is a tasty and easy-to-make dish that’s perfect for a cozy meal. You’ll need ground turkey, onions, garlic, a bell pepper, and some simple canned ingredients like fire-roasted tomatoes, kidney beans, and black beans. Don’t forget frozen corn for a sweet twist.

Start by browning the turkey in a skillet, then sauté onions, garlic, and bell pepper until they’re soft. Toss everything into the slow cooker—tomatoes, beans, corn, tomato paste, and spices like cumin, chili powder, and smoked paprika. Add broth to bring it all together.

Let your slow cooker do the work for 4-6 hours on high or 8-10 hours on low. When it’s done, give it a rest for 15 minutes to let the flavors mingle.

Serve the chili hot with optional toppings like shredded cheese, sour cream, green onions, or cilantro. These add extra flavor, but it’s up to you.

This slow cooker turkey chili recipe is flexible – you can use ground beef instead of turkey if you like. And if you’re in a hurry, you can make it on the stove top. Just let it simmer for 2-3 hours, stirring every now and then.

Each serving is about 350 calories, and you can freeze any leftovers for later. It’s a straightforward recipe with no fancy stuff, just good, hearty chili for a simple and satisfying meal.

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili brings together ground turkey, fire-roasted tomatoes, and a harmonious blend of spices, simmering for 4-10 hours. Delight in the rich flavors, topped with cheese and sour cream. Perfect for quick, freezer-friendly meals, with around 350 calories per serving. Experience the ease, flavor, and extraordinary quality of this simple yet exceptional dish.

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Prep Time 20

Cook Time 5

Resting Time 15

Total Time 5 35

Course Main Course

Cuisine American, Tex-Mex

Servings 6

Calories 350 kcal

Equipment

Slow Cooker
Large skillet
Cutting board
Knife
Can opener

Ingredients

1.5 lbs ground turkey
1 large onion diced
3 cloves garlic minced
1 bell pepper diced (any color)
1 can (15 oz) fire-roasted tomatoes
1 can (15 oz) kidney beans drained and rinsed
1 can (15 oz) black beans drained and rinsed
1 cup frozen corn kernels
1 can (6 oz) tomato paste
3 cups chicken or turkey broth
2 teaspoons ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
1-2 tablespoons olive oil
shredded cheese, sour cream, green onions, cilantro

Instructions

In a large skillet, heat olive oil over medium heat. Add ground turkey and cook until browned. Transfer the browned turkey to the slow cooker.
In the same skillet, sauté onions, garlic, and bell pepper until softened. Transfer to the slow cooker.
Add fire-roasted tomatoes, kidney beans, black beans, frozen corn, tomato paste, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker.
Pour the broth into the slow cooker and stir everything together.
Cook on high for 4-6 hours or on low for 8-10 hours, until flavors meld and turkey is fully cooked.
Let the chili rest for 15 minutes before serving.
Serve hot, garnished with your choice of toppings.

Notes

For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes.
This chili freezes well for future quick meals.
Adjust the consistency by adding more broth for a soupier chili or letting it cook longer uncovered for a thicker chili.

FAQ:

Q: Can I use ground beef instead of turkey?

A: Yes, ground beef can be substituted for turkey if you prefer.

Q: Can I make this on the stove top instead of a slow cooker?

A: Certainly, just simmer the chili on low heat for about 2-3 hours, stirring occasionally.

Keyword Comfort Food, Fire-Roasted Tomatoes, Slow Cooker, Turkey Chili

Slow Cooker Turkey Chili