Slow-Cooker Turkey Chili
There’s nothing quite like the smell of hearty chili filling your kitchen on a chilly day! This comforting slow-cooker turkey chili is perfect for busy families who want a healthy, protein-packed meal without all the fuss. The best part is you can set it and forget it while it works its magic all day long.
Recipe Details
Timing & Servings: Prep Time: 10 minutes, Cook Time: 4 hours, Total Time: 4 hours 10 minutes, Serves: 4 people.
Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, High-Protein, Egg-Free, Gluten-Free.
Nutrition Facts (per serving): 408 Calories, 12g Fat, 42g Carbs, 34g Protein.
Ingredients You’ll Need
Ground turkey: You’ll need 1 pound of ground turkey, which makes this chili lean and protein-packed. I love how turkey keeps things lighter than beef but still super satisfying!
Yellow onion: One small onion chopped up adds that perfect sweet base flavor. Don’t worry about perfect dicing – rustic chunks work great in this recipe.
Fresh garlic: 3 cloves minced will give you amazing aroma and flavor. If you’re short on time, you can use 1 teaspoon of garlic powder instead.
Jalapeño pepper: One small jalapeño, seeded and finely chopped, brings just the right amount of heat. Keep the seeds if you like things spicy!
Kidney beans: Two 15-ounce cans of no-salt-added kidney beans, rinsed and drained. These add great texture and make the chili super filling.
Tomato sauce: One 15-ounce can of no-salt-added tomato sauce creates that rich, smooth base we all love in chili.
Fire-roasted diced tomatoes: One 14.5-ounce can, drained, adds amazing smoky flavor. Regular diced tomatoes work too if that’s what you have!
Spice blend: 1½ tablespoons chili powder, 1½ teaspoons ground cumin, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground pepper create that perfect chili taste.
Toppings: Diced avocado, shredded Cheddar cheese, and sliced red onion make this chili extra special when serving.
How to Make Slow-Cooker Turkey Chili
Step 1: Add turkey, onion, garlic and jalapeño to a large nonstick skillet. Cook over medium-high heat, stirring often, until the turkey is browned, about 6 minutes. This step adds so much flavor – don’t skip it! Transfer everything to your 6-quart slow cooker.
Step 2: Stir in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Give everything a good mix so all those spices coat the ingredients nicely. Cover and cook on Low until the flavors meld beautifully, about 4 hours.
Step 3: Serve your delicious chili topped with diced avocado, shredded cheese and sliced red onion if you want. These toppings add such great texture and fresh flavor!
Easy and Quick Turkey Chili Version
Want to speed things up? You can make this on the stovetop in about 30 minutes! After browning the turkey mixture, add all the remaining ingredients to the same pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally. It won’t have quite the same deep flavor as the slow-cooker version, but it’s still absolutely delicious when you’re in a hurry!
Serving Ideas
This hearty chili is pretty much a complete meal all on its own! I love serving it with warm cornbread or crusty dinner rolls for dipping. A simple side salad with crisp lettuce and cherry tomatoes makes it feel like a full dinner spread.
Storage
Store your leftover chili in the refrigerator for up to 5 days in airtight containers. You can also freeze it for up to 2 months – just thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through.
Substitutions
No ground turkey? Ground chicken or lean ground beef work perfectly too. If you don’t have kidney beans, try black beans or pinto beans instead. Can’t find fire-roasted tomatoes? Regular diced tomatoes plus a pinch of smoked paprika will give you similar flavor. You can also swap the jalapeño for a bell pepper if you want to keep things mild.
Pro Tips
- Brown the meat first: Don’t skip this step! Browning adds incredible depth of flavor that you just can’t get by dumping everything raw into the slow cooker.
- Drain those tomatoes: This prevents your chili from getting too watery and keeps the texture just right.
- Taste and adjust: Every slow cooker is different, so taste your chili about 30 minutes before it’s done and add more spices if needed.
- Make it ahead: This chili actually tastes even better the next day when all the flavors have had time to get cozy together!
FAQs
Can I make this chili spicier?
You bet! Keep the seeds in your jalapeño, add an extra teaspoon of chili powder, or throw in some cayenne pepper to taste. Start small – you can always add more heat, but you can’t take it away!
What if I don’t have a slow cooker?
No worries at all! You can make this in a regular pot on the stovetop. After browning the turkey, add everything else and simmer covered for about 45 minutes to 1 hour, stirring every 15 minutes or so.
Can I use dried beans instead of canned?
Sure! You’ll need about 1 cup of dried kidney beans. Soak them overnight, then cook them separately until tender before adding to your chili. It takes more time but gives you great control over the texture.
How do I know when the chili is done?
Your chili is ready when all the flavors have melded together and it smells absolutely amazing! The beans should be heated through and the liquid should be slightly thickened. If it seems too thin, remove the lid for the last 30 minutes of cooking.
I’d love to hear how your turkey chili turns out! Did you add any special toppings or make any fun substitutions? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!
