Winning Slow Cooker Turkey & Bean Chili
This slow cooker turkey chili offers deep, smoky flavor without the heaviness of traditional beef versions. Lean ground turkey, tender kidney beans, and sweet corn simmer in a rich, spiced tomato base for a comforting and satisfying meal that's incredibly easy to make.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 cup chicken broth
- 1 cup frozen corn
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes, until it begins to soften.
- Add the minced garlic and cook for another minute until fragrant. Add the ground turkey to the skillet. Cook, breaking it apart with a spoon, until it is no longer pink. Drain any excess fat.
- Sprinkle the chili powder, smoked paprika, cumin, oregano, salt, and pepper over the cooked turkey. Stir everything together and cook for one more minute to allow the spices to bloom.
- Transfer the seasoned turkey mixture to the basin of a 6-quart or larger slow cooker.
- Pour in the undrained fire-roasted tomatoes, tomato sauce, and chicken broth. Stir well to combine everything.
- Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- About 30 minutes before the cooking time is complete, stir in the rinsed and drained kidney beans and the frozen corn. Replace the lid and continue cooking for the final 30 minutes.
- Before serving, give the chili a final stir, taste, and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite toppings.
Notes
Topping Suggestions: Serve with shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, crushed tortilla chips, or diced avocado.
Variations: Substitute ground turkey with ground beef, chicken, or a plant-based crumble. Black beans or pinto beans can be used instead of kidney beans.
Spice Level: For more heat, add a pinch of cayenne pepper or a minced chipotle pepper in adobo sauce with the other spices.
Flavor Boosts: For extra depth, deglaze the pan with a splash of dark beer after browning the turkey, or stir in a tablespoon of unsweetened cocoa powder during the last hour of cooking.
Pro Tip: Do not skip browning the turkey and aromatics; this step builds the foundational flavor of the chili. Add beans and corn near the end to prevent them from becoming mushy.
Variations: Substitute ground turkey with ground beef, chicken, or a plant-based crumble. Black beans or pinto beans can be used instead of kidney beans.
Spice Level: For more heat, add a pinch of cayenne pepper or a minced chipotle pepper in adobo sauce with the other spices.
Flavor Boosts: For extra depth, deglaze the pan with a splash of dark beer after browning the turkey, or stir in a tablespoon of unsweetened cocoa powder during the last hour of cooking.
Pro Tip: Do not skip browning the turkey and aromatics; this step builds the foundational flavor of the chili. Add beans and corn near the end to prevent them from becoming mushy.