Slow-Cooker Turkey Chili

There’s nothing quite like coming home to a hearty, steaming bowl of chili ready and waiting for you after a long day. I'm a big fan of our classic beef chili, but when I''m looking to switch things up, I turn to this slow-cooker turkey chili. Thanks to the slow-cooker, this heart-healthy chili makes weeknight dinner as easy as possible. In a few hours, you’ll have a warming bowl of comfort food ready to dig into—minimal prep (and dishes) required. So grab your slow cooker and get ready to cozy on up to a big bowl of this flavorful, filling chili—don’t forget the cornbread!

What People Are Saying:
"This recipe is so good it's sinful. Absolutely no adjustments needed." - mkpittiglio

"I have made this recipe several times. My family loves it! Great flavor and so easy in the crockpot." - treetop94549

How To Make Slow-Cooker Turkey Chili

INGREDIENTS

• Veggies: An onion and bell pepper are my favorites for turkey chili, but feel free to get creative here. Throw in some jalapeño for added heat, or any vegetables that your chili just isn’t complete without.
• Ground Turkey: I love using turkey in this recipe because it's a nice and lean protein option, but beef chili also works wonders in the slow cooker. No need to stop there—you can also swap the turkey for sausage, chicken, or even a combination. Not feeling meat? Try out our three bean vegetarian chili or vegan chili.
• Tomato Paste: If you’re all about a rich tomato flavor in your chili, really spend the time to cook down your tomato paste.
• Chopped Tomatoes: A can of chopped tomatoes not only bulks out the chili, but adds a sweetness and texture that rounds out all of the other flavors.
• Black Beans & Kidney Beans: This is my favorite combo of beans for turkey chili, but feel free to switch up the beans with a can of your personal fave.
• Low-Sodium Chicken Broth: This makes our chili a little less thick than classic beef chili, but adds incredible flavor and creates my personal ideal texture.
• The Spices: Everyone knows a good chili has a complex flavor, thanks in part to a bunch of different spices at work. My go-to for this chili: chili powder, ground cumin, and dried oregano.

STEP-BY-STEP INSTRUCTIONS

Technically you don’t have to start your chili on the stove first, but I highly recommend it. It will give your chili more flavor, and who doesn't want that? First cook your onion and bell pepper in a skillet until beginning to soften, then add your ground turkey and cook until the turkey is golden. Tip: You can stop cooking your turkey on the stovetop just before it’s cooked all the way through—this will keep it from being too dry after stewing for 4 hours. Season with salt and pepper to taste, then add the garlic and tomato paste and cook until fragrant.

Transfer to the slow cooker, and add in the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano.

Cook on high for around 4 hours, or until the chili has thickened to your liking. Give it a taste, then adjust the seasoning as needed.

Ladle into bowls, then top with your chosen toppings! I love shredded cheddar and thinly sliced green onions, but you do you.

The full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

• Can I make a thicker chili in a slow cooker? You can! If the chili isn't as thick as you would like, take the lid off and leave it on high for the last 30 minutes to an hour to let it thicken up a bit more. Mashing some of the beans with a potato masher will also give you a thicker chili.
• How should I top my chili? Adding some shredded cheddar and thinly sliced green onions to the top of your chili is always a good idea, but your options don’t have to stop there. Switch up the cheese for your favorite variety, add some sour cream or sliced avocado for some added creaminess, or drizzle on some hot sauce for added heat.

Storage

If you have any leftovers, store them in an airtight container in the fridge for around 4 days.