Classic Slow Cooker Turkey Chili Recipe
This Classic Slow Cooker Turkey Chili is a hearty, flavorful one-pot meal perfect for a cozy dinner. Ground turkey is sautéed with onions and garlic, then combined with beans, tomatoes, and a blend of spices before slow cooking to perfection. This easy chili recipe delivers a comforting warmth with a balanced kick of heat and is great for meal prep or feeding a crowd.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Protein and Vegetables
- 1 tbsp olive oil
- 2 lbs ground turkey (can also substitute ground beef or ground chicken)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and diced
Liquids and Canned Goods
- 3/4 cup chicken broth
- 1 can red kidney beans, drained and rinsed
- 1 can Great Northern beans (or cannellini beans), drained and rinsed
- 1 (14.5 oz) can diced tomatoes with juices
- 1 (14.5 oz) can tomato sauce or crushed tomatoes
- 1 (4 oz) can diced green chiles
Spices and Seasonings
- 2.5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1.5 tsp sea salt (more to taste)
- Cayenne pepper (1/4 tsp for mild heat, 3/4 tsp for hot)
Instructions
- Sauté Turkey and Aromatics: Heat the olive oil in a large non-stick skillet over medium heat. Add the ground turkey, diced onions, and minced garlic. Sauté for 5-7 minutes, breaking up the turkey with a wooden spoon, until the onions soften and the turkey is browned and mostly cooked through.
- Transfer to Slow Cooker: Carefully transfer the sautéed turkey, onions, and garlic into the slow cooker.
- Add Remaining Ingredients: Add the diced red bell pepper, chicken broth, drained and rinsed kidney beans, Great Northern beans, diced tomatoes with juices, tomato sauce or crushed tomatoes, diced green chiles, chili powder, cumin, dried oregano, garlic powder, paprika, sea salt, and cayenne pepper into the slow cooker. Stir everything together to combine thoroughly.
- Cook the Chili: Cover the slow cooker with its lid and cook on high for 3-4 hours or on low for 7-8 hours, until all flavors meld and chili is hot and bubbly.
- Season and Serve: Taste the chili and adjust seasoning with more salt or cayenne pepper, if desired. Serve warm in bowls with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.
Notes
- You can substitute ground beef or ground chicken for the turkey if preferred.
- For a vegetarian version, omit the meat and add extra beans and vegetables.
- If you like a spicier chili, increase the cayenne pepper according to your heat preference.
- Leftovers keep well refrigerated for up to 4 days and freeze perfectly for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
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