Slow Cooker Turkey Chili

overhead shot of chili in white bowl with sour cream, cheese and cilantro

Print Recipe

This Slow Cooker Turkey Chili is the perfect twist on the classic chili. It's rich, tender and bursting with flavour!

Prep Time10 mins

Cook Time3 hrs 30 mins

Total Time3 hrs 40 mins

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 315kcal

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Frying Pan & Wooden Spoon
Slow Cooker
Sharp Knife & Chopping Board
Sieve/Colander (to drain beans)
Jug (for stock)
Cheese Grater (optional)

Ingredients

Turkey Chili

2lb / 1kg Ground Turkey
1 1/2 cups / 375ml Chicken Stock
2x 14oz/400g cans of Kidney Beans, drained
1x 14oz/400g can of Chopped Tomatoes
1/3 cup / 80g Tomato Paste (Tomato Puree in UK)
1/4 cup / 35g slices of Jarred/Canned Jalapeños, finely diced
1 large White Onion, finely diced
1 large Red Pepper
4 cloves of Garlic, finely diced
2 tbsp EACH: Cumin, Smoked Paprika, Mild Chili Powder (or to spice level preference)
1.5 tsp EACH: Oregano, Ground Coriander, Salt
1 tsp Sugar
3/4 tsp Black Pepper
2 tbsp Olive Oil, or as needed

To Serve

Tortilla Chips
Cheese
Sour Cream
Fresh Coriander/Cilantro

Instructions

Heat 2 tbsp olive oil in a large pan over medium-high heat. Add turkey and begin breaking up with your wooden spoon. Once it begins to brown, add 1/2 tsp salt and 1/4 tsp black pepper. Continue frying until cooked right through, draining moisture/adding oil if needed, then place in the slow cooker. Try and get a good browning on the turkey, the more it caramelizes in the pan the more flavour you'll get.
Drizzle more oil into the pan if needed, then add onion, pepper and garlic. Fry until soft right through and lightly browned, then add into the slow cooker.
Into the slow cooker add jalapeños, chopped tomatoes, tomato paste, kidney beans, cumin, smoked paprika, chili powder, oregano, ground coriander, 1 tsp salt, 1 tsp sugar and 1/2 tsp black pepper. Pour in chicken stock then give it a good stir.
Pop the lid on and slow cooker for 3.5-4 hours on high or 6-7 hours on low. It should have a fairly thick consistency, but if you want to thicken it just flick the cooker to 'warm' and leave with the lid off for 20mins or so to allow the consistency to reduce down, stirring occasionally. If you want to thin out the consistency just stir through a dash of stock. Serve with your favourite toppings!

Video

Notes

a) Can I use ground beef or chicken in this recipe? - Chicken would make a good sub, but beef needs a slightly different flavour profile. For a ground beef chili follow my Chilli Con Carne!

b) How spicy is this chili? - It's definitely got a good kick of spice - hence why I use mild chili powder. If you're at all weary of the spice just add 1 tbsp, then adjust later. To make it spicier you can either add it in right at the end after taste testing, or sprinkle with chilli flakes.

c) Can I store leftovers? - Yep! Just allow to completely cool then tightly seal in the fridge for 3-4days or in the freezer. Reheat in short blasts in the microwave until piping hot, or on the stove on low heat. If freezing thaw in the fridge overnight first.

d) Calories - based on using 2 tbsp olive oil, 7% lean turkey and no toppings. Divided by 8:

Nutrition