Crockpot Turkey Chili
This Crockpot Turkey Chili is a hearty, high-protein slow cooker meal packed with lean ground turkey, three kinds of beans, and bold Tex-Mex spices. It's an easy make-ahead dinner that simmers all day for rich, comforting flavor.
Equipment
- 6-quart slow cooker
- large skillet
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- Can Opener
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey (93%)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- black pepper, to taste
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 28 oz fire-roasted crushed tomatoes
- 15 oz tomato sauce
- 1 cup chicken broth
- 1 cup frozen corn (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and diced onion, cooking for 5–6 minutes until the turkey is no longer pink.
- Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Transfer the turkey mixture to the slow cooker. Add the diced bell pepper, black beans, kidney beans, pinto beans, fire-roasted crushed tomatoes, tomato sauce, and chicken broth. Stir until well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the flavors have melded together.
- If using frozen corn, stir it in during the last 20 minutes of cooking. Taste and adjust the seasoning before serving. Garnish with shredded cheese, Greek yogurt, avocado, green onions, and lime wedges if desired.
Notes
Store leftover chili in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavor becomes even better the next day. Serve with shredded cheese, plain Greek yogurt, diced avocado, sliced green onions, and fresh lime wedges if desired.