Slow Cooker Turkey Chili

4 from 42 votes

This Slow Cooker Turkey Chili is hearty and healthy! It's made in the crockpot with ground turkey, beans, corn, tomatoes, and lots of spices.

Prep Time15

Cook Time6 25

Total Time6 40

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: ground turkey chili, crockpot turkey chili, chili with corn and beans

Servings:

Calories: 324kcal

Author: Christine Rooney

Equipment

Slow Cooker

Ingredients

6 cloves garlic
1 onion any color
1 jalapeno pepper remove seeds for less heat if desired
1 large bell pepper any color
2 lbs. lean ground turkey
2 Tbsp. olive oil
1 16 oz. can kidney beans
1 16 oz. can pinto beans can sub black beans
2 cups frozen corn
1 14.5 oz. can diced tomatoes
2 cups crushed tomatoes
2 ½ cups low sodium chicken broth gluten free
¼ cup tomato paste
2 Tbsp. chili powder
2 tsp. smoked paprika can sub regular paprika
1 tsp. cumin
1 tsp. oregano
1 ¼ tsp. kosher salt split
1 ¼ tsp. pepper split
1 Tbsp. corn starch
1-2 Tbsp. pickled jalapeno pepper brine optional
shredded cheese, sliced avocado, cilantro, limes for garnish, optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 1 onion (any color). Dice 1 large bell pepper (any color).
Mince 1 jalapeno pepper. Remove the seeds and membranes if you desire less heat.
Place a large skillet on the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil to the skillet.
Add the minced garlic, onions, and jalapeno pepper to the skillet and sauté for 5-6 minutes, stirring often.
Place 2 lbs. of lean ground turkey in the skillet, along with ¾ tsp. each kosher salt and pepper.
Sauté the ground turkey for 10-12 minutes over high heat, stirring often and breaking the turkey apart as it cooks. Continue until the ground turkey is completely cooked.
Place the cooked ground turkey in the slow cooker, draining any excess grease and water from the skillet first.
Open 1 16 oz. can of kidney beans and 1 16 oz. can of pinto beans (can sub black beans) and drain them in a colander (feel free to rinse them under cold water to remove any excess salt if desired, but this step is not necessary).
Pour the drained beans into the slow cooker.
Add 2 cups of frozen corn and the diced bell pepper to the crockpot. Pour 1 14.5 oz. can of diced tomatoes (with juices) into the slow cooker.
Add 2 Tbsp. chili powder, 2 tsp. smoked paprika (can sub regular paprika), 1 tsp. each cumin and dried oregano, and ½ tsp. each kosher salt and pepper to the slow cooker.
Add 2 cups of crushed tomatoes, 2 ½ cups of low sodium chicken broth, and ¼ cup of tomato paste to the slow cooker and stir until completely combined.
Place the lid tightly on the slow cooker and cook for 6-8 hours on Low or 5-6 hours on High.
1 hour before the end of the cooking time, remove 1 cup of the chili broth from the slow cooker using a glass measuring cup (or any type of measuring cup) and add 1 Tbsp. of corn starch (or thickener of choice) to it.
Feel free to add another Tbsp. of corn starch to thicken the chili even more.
Stir the corn starch into the broth using a fork or a small whisk until it is completely combined.
Pour the cornstarch slurry back into the chili and stir until completely combined. Return the lid to the slow cooker and continue to cook for another hour.
Add 1-2 Tbsp. of brine from a jar of pickled jalapenos to the chili right before serving. Stir until completely combined. (This step is optional. You can also sub lime juice or a splash of white wine vinegar to help brighten up the flavors or leave it out altogether).
To Serve: Serve chili with some shredded cheese of choice, sliced avocadoes, lime wedges, pickled jalapenos, or any toppings of choice (optional).

Video

Notes

Feel free to sub regular paprika for smoked paprika if you prefer a less 'smoky' flavor.

Remove the seeds and membranes from the jalapeno pepper for a less spicy chili.

The jalapeno pepper brine is an optional ingredient. Feel free to sub lime juice or a splash of white wine vinegar if needed. Alternately, it can be omitted altogether.

See copy above for tips for thickening or thinning out chili if needed.

Nutrition