Slow-Cooker Turkey Chili

By Lauren MiyashiroUpdated: Jul 11, 2023

Approved by the Delish Test Kitchen

4.8

29 Ratings

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preview for Slow-Cooker Turkey Chili Is Comfort Food Made Light AND Easy

There’s nothing quite like coming home to a hearty, steaming bowl of chili ready and waiting for you after a long day. We’re big fans of our classic beef chili, but when we’re looking to switch things up, we turn to this slow-cooker turkey chili. Thanks to the slow-cooker, this heart-healthy chili makes weeknight dinner as easy as possible. In a few hours, you’ll have a warming bowl of comfort food ready to dig into—minimal prep (and dishes) required. So grab your slow cooker and get ready to cozy on up to a big bowl of this flavorful, filling chili—don’t forget the cornbread!

Do I have to cook it on the stove first?
Technically you don't have to, but we highly recommend it. It will give your chili more flavor, and who doesn't want that? Tip: You can stop cooking your turkey on the stovetop just before it’s cooked all the way through—this will keep it from being too dry after stewing for 4 hours.

Can I make a thicker chili in a slow cooker?
You can! If the chili isn't as thick as you would like, take the lid off and leave it on high for the last 30 minutes to an hour to let it thicken up a bit more. Mashing some of the beans with a potato masher will also give you a thicker chili.

Can I sub for different meats?
Absolutely. We love using turkey in this recipe because it's a nice and lean protein option, but beef chili also works wonders in the slow cooker. No need to stop there—you can also swap the turkey for sausage, chicken, or even a combination. Not feeling meat? Try out our three bean vegetarian chili or vegan chili. Don't stop with your main protein—this recipe works with a variety of subs and additions. Throw in some jalapeño for an added heat, or switch up the beans with a can of your personal fav.

Topping ideas.
Adding some shredded cheddar and thinly sliced green onions to the top of your chili is always a good idea, but your options don’t have to stop there. Switch up the cheese for your favorite variety, add some sour cream or sliced avocado for some added creaminess, or drizzle on some hot sauce for added heat.

Storage.
If you have any leftovers, store them in an airtight container in the fridge for around 4 days.

Tried making this recipe? Let us know how it came out in the comments below!

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Yields:: 8 serving(s)
Prep Time:: 20 mins
Total Time:: 4 hrs 20 mins
Cal/Serv:: 276

Ingredients

1 Tbsp.
extra-virgin olive oil
1
red onion, finely chopped
1
green Bell Pepper, chopped
1 1/2 lb.
ground turkey
Kosher salt
Freshly ground black pepper
2
cloves garlic, minced
2 Tbsp.
tomato paste
1
(28-oz.) can chopped tomatoes
1
(15-oz.) can black beans, rinsed and drained
1
(15-oz.) can kidney beans, rinsed and drained
1 1/2 c.
low-sodium chicken broth
2 tsp.
chili powder
1 tsp.
ground cumin
1 tsp.
dried oregano
Shredded cheddar, for garnish
Thinly sliced green onions, for garnish

Directions

1. Step 1In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes. Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn't have to be completely cooked through at this point). Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes. Transfer mixture to a slow cooker.
2. Step 2To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until chili has thickened. Check for seasoning and season with salt and pepper to taste.
3. Step 3Garnish with cheese and green onion, if desired.