Turkey Chili Recipe
Learn how to make the best ground turkey chili in your Crock Pot. A classic, timeless recipe that’s fool-proof, using a perfect combination of spices and savory flavors. Perfect for family dinners or hosting company.
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 jalapeno peppers (optional), finely chopped and 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 if desired
- 15- ounce crushed tomatoes
- 10 ounce tomatoes and green chiles can
- 1 1/4 cups chicken broth
- 30 ounces pinto beans canned, rinsed, drained
- 15 ounces yellow corn drained
Instructions
- Chop the onions, garlic and peppers. Open your cans of chili and drain them. Give them a good rinse under cold water. Get out your spices, measure out your broth, and start warming up your Crock Pot on low.
- Heat the olive oil in a large skillet over medium-high heat and saute the chopped onions, garlic and peppers. Cook until they become softened, which should take 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 jalapeno peppers
- Next, add the ground turkey. Stir occasionally while it cooks, allowing the turkey to fully brown until there’s no pink showing. 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 a slow cooker and add the chili powder, ground cumin, coriander, dried oregano, cayenne pepper, and salt. Stir to combine all the spices with the meat mixture.4 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon coriander, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
- Finally, pour in the diced tomatoes, chicken broth, rinsed pinto beans, and drained yellow corn. Stir everything together.15- ounce crushed tomatoes, 10 ounce 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 let the chili cook for about 5 hours. Serve hot with your favorite toppings and dippers. Enjoy!
Notes
Recipe Tips
Really try to resist opening up the lid of your Crockpot. Food always cooks best in the slow cooker when the heat is fully trapped inside. Opening the lid let’s the heat out! If you do ever need to open your crock pot lid, open it quickly and try to put it back as soon as possible.
Watch to make sure that the chili isn’t running out of liquid. If you can’t see in your Crock Pot due to condensation on the lid, give the lid a good shake without actually opening it, and that should remove enough of the moisture so that you can see inside.
