Slow Cooker Turkey Chili

Savory Ground Turkey Chili in the Crock Pot

This slow cooker turkey chili is a hearty ground turkey chili loaded with veggies, beans, and corn, simmered low with bold spices for an easy dinner any night of the week.

Course Soup

Cuisine American

Keyword chili, crock pot, turkey

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 565

Author Gina Dickson

Equipment

Ingredients

2 teaspoons olive oil
1.25 pounds ground turkey extra lean (10/90)
1/2 cup yellow onion chopped
3 garlic cloves minced
1/3 cup red bell pepper chopped
1/3 cup yellow bell pepper chopped
1/3 cup green bell pepper chopped
1 tablespoon jalapeño peppers (optional) finely chopped, seeds removed
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon coriander
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt plus more to taste
15 ounces crushed tomatoes
10 ounces tomatoes and green chiles (canned)
1 1/4 cups chicken broth
30 ounces pinto beans canned, rinsed, drained
15 ounces yellow corn drained

Instructions

Chop the onion, garlic, and peppers. Open your cans, drain them, and rinse well under cold water. Measure out your broth and spices, and start warming your Crock Pot on low.
Heat the olive oil in a large skillet over medium-high heat and sauté the chopped onion and peppers until softened, about 4 minutes.
2 teaspoons olive oil, 1/2 cup yellow onion, 3 garlic cloves, 1/3 cup red bell pepper, 1/3 cup yellow bell pepper, 1/3 cup green bell pepper, 1 tablespoon jalapeño peppers
Add the garlic and sauté for 1 minute, stirring, until fragrant.
Add the ground turkey and cook, stirring occasionally, until fully browned with no pink remaining. Turn off the heat and tilt the pan to spoon off any excess fat.
1.25 pounds ground turkey
Transfer the cooked meat and vegetables to the slow cooker and add the chili powder, cumin, coriander, oregano, cayenne, and salt. Stir to combine.
4 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon coriander, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
Pour in the crushed tomatoes, tomatoes and green chiles, chicken broth, rinsed pinto beans, and drained corn. Stir together.
15 ounces crushed tomatoes, 10 ounces tomatoes and green chiles, 1 1/4 cups chicken broth, 30 ounces pinto beans, 15 ounces yellow corn
Place the lid on the slow cooker and cook for 5 hours. Serve hot with your favorite toppings and dippers.

Notes

Recipe Tips: Resist opening the lid while it cooks; every time you lift it, you let heat escape and add time. If you need to check the liquid level and condensation is blocking your view, give the lid a shake without opening it to clear the moisture.
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freezes well in a freezer-safe bag or airtight container for 2 to 3 months. Beans may soften slightly after thawing, but the flavor holds up.
Reheating: Reheat on the stovetop over medium heat until steaming hot, or in the microwave in single servings. Add a splash of broth or water if it's thickened up.

Nutrition