Slow Cooker Turkey Chili
This Slow Cooker Turkey Chili is a hearty dinner made with lean ground turkey, three kinds of beans, tomatoes, corn, and a warm blend of spices. After browning the turkey, everything cooks together in the Crockpot until the chili is thick and rich. Set out plenty of toppings and let everyone finish their bowl just the way they like it.
Store leftover turkey chili in a sealed container in the refrigerator for 3-4 days.
Reheat it in a saucepan over medium heat until heated through. If the chili has thickened in the refrigerator, you can add a splash of chicken broth while reheating.
Yes. Let the chili cool completely before transferring it to freezer-safe containers. Thaw it in the refrigerator before reheating on the stovetop. You can add a little chicken broth while reheating if needed.
Yes. Chili is a good make-ahead dinner because it stores and reheats well. You can prepare it ahead, refrigerate it, and reheat individual portions or the entire batch when you are ready to serve.
Yes, I highly recommend it. Raw ground turkey dropped straight into a slow cooker clumps into large pieces and stays that way. Browning it in a skillet gives you crumbles instead of clumps, and it builds the roasted flavor that lean turkey does not bring on its own.
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Ingredient Notes
- Ground turkey: Lean ground turkey gives this chili plenty of protein while letting the seasonings, tomatoes, and beans shine.
- Beans: Black beans, light red kidney beans, and pinto beans give the chili a mix of textures. Be sure to rinse and drain them before adding them to the slow cooker.
- Rotel: Diced tomatoes with green chilies add tomato flavor along with a little heat.
- Corn: Frozen corn can go straight into the Crockpot. There is no need to thaw it first.
- Seasonings: Chili powder, cumin, smoked paprika, oregano, coriander, cinnamon, and allspice give the turkey chili a deeper, warmer flavor.
- Hot sauce: Add this at the end so you can adjust the heat to your taste.
How to make Slow Cooker Turkey Chili
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart as it cooks. Cook until no longer pink, then drain any excess grease.
- Transfer the turkey to the Crockpot.
- Add the onion, garlic, tomato sauce, black beans, kidney beans, pinto beans, diced tomatoes and green chilies, frozen corn, chili powder, cumin, smoked paprika, garlic powder, oregano, coriander, cinnamon, allspice, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chili has thickened.
Stir in hot sauce to your desired spice level. - Taste and adjust the seasonings as needed. Top with green onions or cilantro and serve with your favorite toppings and sides.
More Chili Recipes We Love
- Easy Crockpot Chili
- Loaded Chili Corn Dogs
- Chili Cheese Dog Sliders
- Crockpot Chili Con Carne
- Crockpot Cincinnati Chili
Slow Cooker Turkey Chili Recipe
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Equipment
Ingredients
- 1 tablespoon vegetable oil
- 2 lbs lean ground turkey
- 1 onion diced
- 4 cloves garlic minced
- 29 oz can tomato sauce
- 15 oz can black beans rinsed and drained
- 15 oz can light red kidney beans rinsed and drained
- 15 oz can pinto beans rinsed and drained
- 20 oz can Rotel diced tomatoes and green chilies
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon dried coriander
- ½ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- Salt and pepper to taste
- 1-2 dashes hot sauce to taste
- Chopped green onions or cilantro for topping
Optional Toppings
- Shredded cheese
- Cilantro
- Green onions
- Red onions
- Serrano peppers or jalapeños
- Diced tomatoes
- Sour cream
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart as it cooks. Cook until no longer pink, then drain any excess grease.
- Transfer the turkey to the Crockpot.
- Add the onion, garlic, tomato sauce, black beans, kidney beans, pinto beans, diced tomatoes and green chilies, frozen corn, chili powder, cumin, smoked paprika, garlic powder, oregano, coriander, cinnamon, allspice, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chili has thickened.
- Stir in hot sauce to your desired spice level. Taste and adjust the seasonings as needed. Top with green onions or cilantro and serve with your favorite toppings and sides.
Notes
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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