Go Back
slow cooker turkey chili

Smoky Slow Cooker Turkey Chili Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground turkey
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 bell peppers, diced
  • 3 garlic cloves, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 chipotle pepper in adobo sauce, minced
  • 2 tbsp adobo sauce
  • 1 can (6 oz) tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup low-sodium chicken broth
  • Salt and freshly ground black pepper

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add turkey, onion, bell peppers, and garlic; cook until turkey is browned and vegetables soften, about 8 minutes. Drain off any fat and transfer to a slow cooker.
  2. Reduce heat to low. Add chili powder, cumin, smoked paprika, and oregano; stir 30 seconds until fragrant. Stir in tomato paste, chipotle, and adobo sauce; cook 1 minute. Add diced tomatoes and broth, bring to a simmer, and scrape up browned bits.
  3. Pour the tomato mixture into the slow cooker. Add kidney beans, black beans, and corn; stir. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
  4. Taste and adjust salt and pepper. Ladle into bowls and top with shredded cheese, sour cream, cilantro, and avocado. Serve with lime wedges.

Notes

The chili will thicken as it cools; if it looks too thin after cooking, remove the lid and cook on high for 30 minutes. Leftovers keep well for up to 4 days and taste even better the next day. For a quicker meal, use the high setting, though the chili will be slightly looser.