The Best Slow Cooker Turkey Chili

The aroma of chili simmering on a cool autumn day is one of my favorite memories growing up. There’s something so comforting about a warm bowl of hearty chili. As a busy mom of two here in Texas, I don’t always have hours to spend hovering over the stove. That’s why this slow cooker turkey chili recipe has become a lifesaver. I’ve made this specific chili at least a dozen times in my own kitchen, tweaking it each time to achieve the perfect balance of flavor and ease. We’re talking tender ground turkey, rich tomato flavor, and just the right amount of spice. Trust me, this will be a family favorite! You’ll get a delicious, hands-off meal that’s packed with flavor and perfect for busy weeknights, and it’ll become one of your go-to family recipes.

Why This Recipe Works

This slow cooker turkey chili is a game-changer for busy families because it’s:

• Incredibly easy: Just dump everything in the slow cooker and let it work its magic. Minimal prep time required!
• Kid-friendly: You can easily adjust the spice level to suit your family’s preferences. My kids love it topped with cheese and sour cream.
• Make-ahead friendly: Prepare it in the morning before you head out for the day, and dinner will be ready when you get home.

After numerous tests in my own Texas kitchen, I’ve perfected this recipe to ensure maximum flavor with minimal effort. I always double-check for that perfect balance of spices and textures; it’s worth it for the smiles around the dinner table!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1.5 pounds ground turkey
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can diced green chilies
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Ingredient Notes

Here’s a little more on some key ingredients:

• Ground Turkey: I prefer using ground turkey that’s 85% lean. It has enough fat to add flavor, but it’s still a healthier option than ground beef. You can easily substitute ground beef or even shredded chicken if you prefer.
• Beans: Kidney and black beans are classic chili staples, but feel free to mix and match! Pinto beans or even white beans would work well. Be sure to rinse and drain your canned beans well to remove excess sodium.
• Spices: The chili powder is the base of the flavor, so don’t skimp! Cumin adds warmth, smoked paprika adds a smoky depth, and oregano gives it a classic chili flavor. The cayenne pepper is optional, but it adds a nice kick. I like to adjust the amount based on how spicy my family is feeling.
• Diced Green Chilies: These add a mild heat and a touch of Southwestern flavor. If you’re sensitive to spice, look for the “mild” variety or omit them altogether.

Step-by-Step Instructions

This slow cooker turkey chili is as simple as it gets. Just follow these easy steps!

1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and bell peppers, and cook until softened, about 5-7 minutes. Sautéing these vegetables first really helps develop the flavor of the chili. The smell alone is enough to make your mouth water!
2. Brown the Turkey: Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Make sure the turkey is fully cooked through; nobody wants undercooked turkey in their chili!
3. Combine Ingredients in the Slow Cooker: Transfer the sautéed vegetables and browned turkey to a slow cooker. Add the crushed tomatoes, tomato sauce, kidney beans, black beans, corn, diced green chilies, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
4. Cook on Low: Stir everything together well. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it simmers, the richer the flavor becomes. I’ve found that cooking it on low really allows the flavors to meld together perfectly.
5. Shred Turkey (Optional): Use two forks to slightly shred the turkey within the slow cooker for a more tender texture.
6. Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, and avocado. A dollop of sour cream is a must in my book!

Storage & Meal Prep

This chili is fantastic for meal prep and leftovers!

• Storage: Allow the chili to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, freeze the chili in freezer-safe containers or bags for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
• Reheating: Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in individual servings.
• Make-Ahead: This chili is perfect for making ahead! You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to reheat and serve. The flavors actually deepen overnight, making it even more delicious.

Substitutions & Variations

Want to customize your chili? Here are a few ideas:

• Vegetarian Chili: Omit the ground turkey and add an extra can of beans or some diced vegetables like zucchini or sweet potatoes.
• Spicy Chili: Add more cayenne pepper, a pinch of red pepper flakes, or a chopped jalapeño pepper for extra heat.
• Sweet Potato Chili: Add 1-2 cups of diced sweet potatoes for a touch of sweetness and extra nutrients.
• Chicken Chili: Substitute the ground turkey with shredded chicken. Cook the chicken separately and add it to the slow cooker during the last hour of cooking.
• Gluten-Free Chili: Ensure all your ingredients are gluten-free, especially the chili powder, as some brands may contain gluten. Most chili powders are naturally gluten-free, but always check the label!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! This chili is perfect for making ahead. In fact, the flavors tend to meld together even more beautifully overnight. Just prepare it as directed, let it cool, and store it in the refrigerator for up to 2 days before reheating.

How do I know when the chili is done?

The chili is done when the turkey is fully cooked and the vegetables are tender. The flavors will have melded together, creating a rich and hearty dish. Give it a taste and adjust the seasonings as needed. The aroma alone will tell you it’s ready!

Can I use different beans?

Yes, you can definitely substitute the kidney and black beans with other types of beans. Pinto beans, cannellini beans, or even great northern beans would all work well. Use what you have on hand or what your family prefers.

How do I store leftovers?

Let the chili cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. You can also freeze it for longer storage; just make sure to use a freezer-safe container or bag.

Is this chili kid-friendly?

Yes! This chili is easily customizable to suit kids’ tastes. If your kids don’t like spice, simply omit the cayenne pepper and use a mild chili powder. You can also serve it with kid-friendly toppings like shredded cheese and sour cream to make it even more appealing.

Can I add other vegetables?

Absolutely! Feel free to add any other vegetables you like to this chili. Diced zucchini, carrots, or even spinach would all be great additions. Just toss them in with the other ingredients before cooking.

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