Description

As the days get shorter and the weather turns crisp, there’s nothing like the comfort of a hearty bowl of chili. This Slow Cooker Turkey Chili is a delicious, warming meal perfect for family gatherings, game days, or simply a cozy night in. Made with lean turkey, beans, and a mix of spices, it’s packed with flavor and protein while keeping things on the lighter side. And the best part? Your slow cooker does all the heavy lifting, making it an effortless recipe that fills your home with mouthwatering aromas all day long.

This chili is not only a family favorite, but it’s also endlessly versatile. You can adjust the ingredients to suit your tastes or whatever you have on hand, and it’s easy to add toppings for an extra layer of flavor. It’s a dish that feels like a warm hug, especially when served with some crusty bread or a side of cornbread.

Ingredients

Scale

1 lb ground turkey
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (4 oz) can diced green chiles
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
1 cup chicken broth

Instructions

Brown the Turkey:
Start by browning the ground turkey in a large skillet over medium heat. Breaking it up with a spoon, cook until it’s no longer pink and has a bit of golden brown color, which adds depth to the flavor. Season with a little salt and pepper. Transfer the browned turkey to the slow cooker.
Sauté the Aromatics:
In the same skillet, add a splash of olive oil if needed, then toss in the diced onion and garlic. Sauté until the onion becomes soft and translucent, about 3-5 minutes. This step enhances the flavor of the chili by releasing the sweetness of the onions and the garlic’s savory aroma.
Combine Ingredients in the Slow Cooker:
Add the sautéed onion and garlic to the slow cooker, followed by the diced red and green bell peppers, diced tomatoes, tomato sauce, kidney beans, black beans, and diced green chiles. Give everything a gentle stir to mix.
Season the Chili:
Sprinkle in the chili powder, cumin, smoked paprika, and a pinch of salt and pepper. Pour in the chicken broth to help everything cook down to a hearty consistency. Stir to combine, ensuring the spices are evenly distributed.
Slow Cook to Perfection:
Set your slow cooker to low and let it cook for 6-8 hours, or if you’re short on time, cook on high for 3-4 hours. The long, slow cooking process helps the flavors meld together beautifully, creating a rich, robust chili that’s full of flavor.
Adjust Seasoning and Serve:
Before serving, taste your chili and adjust the seasonings as needed. If you prefer a bit more spice, add a pinch of cayenne or an extra sprinkle of chili powder. Serve the chili warm, ladled into bowls and topped with your favorite garnishes.

Notes

This chili is even better the next day! The flavors continue to meld as it sits, making leftovers a treat. You can also double the recipe if you’re feeding a crowd or want extra for future meals.