Slow Cooker Turkey Chili
Ground turkey, kidney beans, fire-roasted tomatoes, jalapeño, onion, garlic, chili powder, and cumin slow-cook into a thick tomato-based chili with only 10 minutes of active preparation.
Ingredients
- 1 pound ground turkey
- 1 small yellow onion chopped
- 3 cloves garlic minced
- 1 small jalapeño pepper seeded and finely chopped
- 2 15-ounce cans no-salt-added kidney beans, rinsed
- 1 15-ounce can no-salt-added tomato sauce
- 1 14.5-ounce can no-salt-added fire-roasted diced tomatoes, drained
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Optional Toppings
- Diced avocado
- Shredded Cheddar cheese
- Thinly sliced red onion
Instructions
Brown the turkey base:
- Add the ground turkey, chopped onion, minced garlic, and finely chopped seeded jalapeño to a large nonstick skillet over medium-high heat. Cook for about 6 minutes, stirring frequently and breaking the turkey into small crumbles, until browned.
Transfer to the slow cooker:
- Transfer the browned turkey mixture to a 6-quart slow cooker. Avoid transferring a large amount of excess skillet liquid if the turkey released more moisture than expected.
Build the chili mixture:
- Stir in the rinsed kidney beans, tomato sauce, drained fire-roasted tomatoes, chili powder, cumin, garlic powder, salt, and black pepper until evenly combined.
Cook slowly on Low:
- Cover and cook on Low for about 4 hours without unnecessarily lifting the lid, until the flavors have blended and the chili is thick and hot throughout.
Check the texture and serve:
- Stir the chili thoroughly. Adjust the consistency with a small splash of water or unsalted broth only if needed. Serve with diced avocado, shredded Cheddar, and sliced red onion if desired.
CHEF’S TIP
Draining the fire-roasted tomatoes and reducing excess moisture during browning help keep the finished chili thick.
The tested recipe uses Low for about four hours; this setting provides the most predictable result.
For conservative food-safety storage, refrigerate leftovers promptly and use within 3–4 days. Reheat leftovers to 165°F.
The tested recipe uses Low for about four hours; this setting provides the most predictable result.
For conservative food-safety storage, refrigerate leftovers promptly and use within 3–4 days. Reheat leftovers to 165°F.
CALORIES PER SERVING