Easy Turkey Chili
Hola! If you’ve ever craved a bowl of hearty comfort that warms you from the inside out, then this Slow-Cooker Turkey Chili is for you. Growing up in Orlando, my abuela used to simmer pots of rich, flavorful stews that filled the kitchen with the scent of spices. Now, with my own family, I’ve found a way to bring that same comfort using a slow cooker. This turkey chili is wholesome, protein-packed, and perfect for busy nights when you want something cozy without the fuss. Whether you’re into healthy crockpot recipes or just looking for easy crock pot meals, this dish is a must-try.
Quick Recipe Overview
| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Total Time | 4 hours 10 minutes |
| Servings | 8 |
| Difficulty | Easy |
| Cuisine | Mexican-inspired |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Effortless Cooking: Just a quick sauté, then let your slow cooker do all the work.
- Healthy Yet Hearty: Lean ground turkey and beans make this lighter than beef chili but just as filling.
- Perfect for Meal Prep: It reheats beautifully, making it great for lunches or weeknight dinners.
- Family-Friendly: Mild spices make it kid-friendly, and toppings let everyone customize their bowl.
- Versatile: Pairs well with rice, cornbread, or even on top of baked potatoes.
Slow-Cooker Turkey Chili Recipe
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
Description
A hearty and healthy Slow-Cooker Turkey Chili made with ground turkey, beans, and spices. Perfect for cozy nights and meal prep.
Ingredients
- 1 Tbsp neutral oil
- 1 red onion, finely chopped
- 1 green bell pepper, chopped
- 1 1/2 lb ground turkey
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 (28-oz) can chopped tomatoes
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can kidney beans, rinsed and drained
- 1 1/2 cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Shredded cheddar, for garnish
- Thinly sliced green onions, for garnish
Instructions
1. Heat oil in a large skillet over medium-high heat. Add onion and bell pepper, sauté until softened, about 4 minutes.
2. Add ground turkey, breaking it up with a spoon, and cook until lightly golden. Season with salt and pepper.
3. Stir in garlic and tomato paste, cook for 2 minutes until fragrant. Transfer mixture into the slow cooker.
4. Add tomatoes, black beans, kidney beans, broth, chili powder, cumin, and oregano. Stir well.
5. Cover and cook on high for 4 hours until chili thickens.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with shredded cheddar and green onions.
Notes
Rinse beans well to reduce sodium.
For extra heat, add jalapeños or chipotle peppers.
Can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 5 g
- Fat: 10 g
- Carbohydrates: 16 g
- Fiber: 9 g
- Protein: 25 g
Ingredients
- 1 Tbsp neutral oil
- 1 red onion, finely chopped
- 1 green bell pepper, chopped
- 1 1/2 lb ground turkey
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 (28-oz) can chopped tomatoes
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can kidney beans, rinsed and drained
- 1 1/2 cups low-sodium chicken broth
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Shredded cheddar, for garnish
- Thinly sliced green onions, for garnish
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Ground turkey | Use 93% lean for the perfect balance of flavor and tenderness. |
| Onion | A red onion adds sweetness, but yellow onion works if that’s what you have. |
| Bell pepper | Green is classic, but red or yellow peppers add extra sweetness. |
| Garlic | Fresh minced garlic delivers stronger flavor than jarred. |
| Tomato paste | Deepens the flavor, don’t skip this step. |
| Beans | Use low-sodium canned beans and rinse well to reduce salt. |
| Broth | Chicken broth keeps it light, but vegetable broth works too. |
| Chili powder | Adjust the spice level to your preference. |
Step-by-Step Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and green bell pepper, sauté for 4 minutes until softened.
- Add ground turkey, breaking it up with a spoon, and cook until lightly golden. Season with salt and pepper.
- Stir in garlic and tomato paste, cooking for 2 minutes until fragrant. Transfer everything into the slow cooker.
- Add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano to the slow cooker. Stir well.
- Cover and cook on high for 4 hours until chili thickens and flavors deepen.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with shredded cheddar and green onions.
Helpful Tips
- Rinse beans thoroughly to remove excess sodium.
- Always sauté aromatics first for deeper flavor.
- Don’t skip tomato paste, it gives a rich base.
- Add more broth if you prefer a soupier chili.
Expert Tips for the Best Results
- Brown the turkey: Even a light sear adds depth of flavor.
- Low and slow cooking: Don’t rush, 4 hours on high or 6–7 on low works best.
- Layer spices: Add some at the beginning and a pinch more at the end.
- Rest before serving: Let chili sit for 5 minutes so flavors settle.
Recipe Variations
- Spicy Kick: Add jalapeños or chipotle peppers for heat.
- Vegetarian: Swap turkey for extra beans, lentils, or quinoa.
- Smoky Twist: Use smoked paprika or fire-roasted tomatoes.
- Chunky Veggie: Add zucchini or corn for more texture and sweetness.
Make Ahead & Freezer Tips
Cook the chili fully, let it cool, then store in the fridge up to 4 days. For longer storage, freeze portions in airtight containers for up to 3 months. Reheat on the stove for the best texture.
Serving Suggestions
Serve chili in deep bowls with a sprinkle of cheddar, fresh green onions, and a side of cornbread. For parties, set up a chili bar with toppings like sour cream, avocado, and jalapeños.
Pairing Ideas
Pair with crusty bread or tortilla chips. For drinks, try a light Mexican beer, sparkling water with lime, or even a glass of red wine like Zinfandel.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it’s too thick. Microwave single servings in 1-minute intervals, stirring in between.
Frequently Asked Questions (FAQs)
Can I cook this on low instead of high?
Yes, cook on low for 6 to 7 hours for the same great results.
Can I use ground beef instead of turkey?
Absolutely, just keep in mind beef will be richer and higher in fat.
Can I make this recipe vegetarian?
Yes, replace turkey with more beans or lentils and use vegetable broth.
How do I thicken my chili?
Remove the lid during the last 30 minutes of cooking or mash some beans.
What toppings go best with chili?
Cheddar, sour cream, avocado, jalapeños, cilantro, and tortilla chips.
Can I make this recipe ahead of time?
Yes, chili actually tastes better the next day as flavors meld.
Is this recipe spicy?
It’s mild as written, but you can easily adjust the heat with chili flakes or jalapeños.
Nutrition Information
| Serving Size | 1 cup |
|---|---|
| Calories | 277 |
| Protein | 25 g |
| Carbohydrates | 16 g |
| Fat | 10 g |
| Fiber | 9 g |
| Sugar | 5 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
You may also like my Cozy Turkey Sweet Potato Chili with Fall Flavors
Conclusion
This Slow-Cooker Turkey Chili is the perfect blend of hearty and healthy. Whether you’re meal-prepping or serving a big family dinner, it’s a comforting dish that brings people together. Give it a try and enjoy a bowl of warmth with every bite!
