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Slow Cooker Turkey Chili - Cozy, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds lean ground turkey (93% or 99% lean both work)
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeños, seeded and minced (optional, for heat)
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) diced tomatoes with juices
  • 2 cans (15 ounces each) beans, drained and rinsed (kidney, black, or pinto)
  • 1 cup low-sodium chicken broth (or water)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (optional but great)
  • 1/4–1/2 teaspoon cayenne pepper (optional, adjust to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for browning)
  • 1 tablespoon tomato paste (optional, for extra depth)
  • 1 teaspoon brown sugar or maple syrup (optional, balances acidity)
  • Toppings: shredded cheddar, sour cream or Greek yogurt, cilantro, sliced green onions, avocado, lime wedges

Method
 

  1. Warm the slow cooker: Set it to low while you prep. This helps everything come up to temperature smoothly.
  2. Brown the turkey: Heat olive oil in a large skillet over medium-high. Add ground turkey, season with a pinch of salt and pepper, and cook until no longer pink, breaking it into crumbles. Browning adds flavor and improves texture.
  3. Sauté the aromatics: In the same pan, add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and jalapeño and cook 30 seconds until fragrant. This step prevents raw onion flavor in the final dish.
  4. Load the slow cooker: Add the turkey, sautéed vegetables, crushed tomatoes, diced tomatoes, beans, and broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, oregano, coriander, cayenne, salt, black pepper, and tomato paste if using.
  5. Set and cook: Cover and cook on low for 6–8 hours or high for 3–4 hours. Low yields a slightly richer flavor.
  6. Taste and balance: About 20 minutes before serving, taste. If it’s too acidic, stir in the brown sugar or maple syrup. Adjust salt, pepper, and heat as needed.
  7. Thicken if needed: If you prefer a thicker chili, remove the lid for the last 20–30 minutes, or mash some beans against the side of the pot.
  8. Serve with toppings: Ladle into bowls and top with shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, green onions, avocado, and a squeeze of lime.