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  • The Main Dish
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Turkey Chili in the Slow Cooker

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This Turkey Chili in the Slow Cooker has classic meat and bean chili flavor with turkey as a lightened up option to beef. Kidney beans and diced tomatoes add perfect texture.

Turkey Chili served in a white bowl topped with shredded cheddar and sliced jalapeños

Turkey Chili in the Slow Cooker is the first in a series of chili recipes and slow cooker meals that will be featured over the next several weeks. Let me tell you, this is a great “kickoff” recipe. The spices in this chili add classic deep-roasted flavor. Hearty bites of plump kidney beans and chunky tomatoes add the perfect compliment of textures.

Turkey Chili close ups on a white bowl topped with cheddar and jalapeños

Since turkey is much leaner than classic beef, it can sometimes taste dry with an “off” texture – not very appealing in a chili dish. So, I looked to the experts in my quest for a really good turkey chili – America’s Test Kitchen. To alleviate the dryness sometimes found in turkey chili, ATK adds a paste to the turkey before cooking, made with bread and milk, which they claim helps to add back moisture and texture that is necessary for a successful, meaty chili. And, as almost always, they were right. So, let’s get started:

After the turkey is mixed with the bread and milk, it rests for a few minutes. In the meantime, a bit of prep-work is necessary before everything is dumped into a slow cooker:

Onions and tomato paste added to the pot to simmer

Start out in a deep skillet or pot (I like to use a dutch oven). Onions are softened and then mixed with aromatics, tomato paste and a good dose of fresh minced garlic.

Turkey, onions, tomato paste in a pot

The mixture of turkey, bread and milk is then folded into the onions and aromatics. Cook this, folding gently so the turkey doesn’t break up too much:

Cooked turkey, onions and seasonings in a pot

Heat through until the turkey is no longer pink. The bottom of your pan might have a dark crust by now. No worries. Place the turkey mixture into the crock pot and then dump the tomato sauce onto the crust-coated skillet or pot. Stir this continually until the sauce breaks up the layer of crust. Now add the sauce to your slow cooker.

Turkey Chili simmering in a pot

The remaining ingredients are added in with the turkey mixture and then cooked on low for 4 to 6 hours.

 

Turkey Chili served in a white bowl, topped with shredded cheddar and slice jalapeños

This is classic chili flavor with all the hearty taste and texture you want. We loved it served with cheddar cheese, jalapeno slices, green onions, AND…

Cornbread Muffins with Cheddar and Jalapeños with butter on top

… you MUST try this recipe for Cornbread Muffins with Cheddar, Scallions and Jalapenos. Because what’s chili without cornbread and mix-ins?

Well, it’s actually pretty darn good…

Turkey Chili served in a white bowlTurkey Chili in the Slow Cooker is fabulous anyway you serve it. And the leftovers, if you have any, are delicious the next day too.

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5 from 1 vote

Turkey Chili In the Slow Cooker

Just a little prep work for this delicious, classic chili made with ground turkey in the slow cooker. If using dried kidney beans, be sure to soak and cook them the day beforehand. If using canned, Goya brand is recommended in America's Test Kitchen taste-testing experiments.
Course Main Dish
Cuisine Chili
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 to 10
Calories 220
Author Good Dinner Mom

Ingredients 

For the Chili:

  • 2 slices high-quality white or wheat sandwich bread, torn into quarters
  • ¼ cup whole milk
  • 2 pounds ground turkey, I recommend 93% lean
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 Tablespoons vegetable oil
  • 3 onions, diced (about 3 generous cups)
  • ¼ cup chili powder
  • ¼ cup tomato paste
  • 6 cloves garlic, minced
  • 1 Tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes, or ¼ teaspoon for milder heat
  • 1- 15 oz. can tomato sauce
  • 2- 15 oz. cans dark red kidney beans, drained and rinsed (or 3 ¾ cups dried beans, soaked and cooked until softened)
  • 1- 28 oz. can diced tomatoes, (I use fire-roasted for a slight charred flavor)
  • 1 ½ cups beef broth, you can use chicken broth if you prefer
  • 3 Tablespoons soy sauce
  • 1 Tablespoon brown sugar
  • 2 teaspoons minced canned chipotle chile in adobo sauce, optional, I usually just add 1 teaspoon of the adobo sauce

Topping Options but not limited to:

  • Shredded or cubed cheddar cheese
  • Sliced jalapenos
  • Diced green onions, including green parts
  • Sour cream
  • Black olives

Instructions

  • Mash 2 slices bread and mild into paste in large bowl using a fork. Mix in ground 2 pounds turkey, ½ teaspoon salt, and ½ teaspoon pepper using hands.
  • Heat oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add 3 diced onions and cook until onions are softened, about 3 minutes.
  • Add ¼ cup chili powder, ¼ cup tomato paste, 6 minced garlic, 1 Tablespoon cumin, 1 teaspoon oregano, and ½ teaspoon red pepper flakes and cook until vegetables are lightly browned, about 4 minutes.
  • Stir in turkey mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound (break up gently as ground turkey is usually pretty soft, so it doesn't become a "mash").
  • The bottom of your pan may develop a hard crust about now. Don't worry, just keep cooking everything until the turkey is not longer pink.
  • Transfer the turkey mixture to your slow cooker.
  • In the same skillet you cooked the turkey, turn off the heat and add 15-ounce can of tomato sauce. Stir , scraping up any browned bits or crust. The crust will soften and mix into the tomato sauce. Pour this sauce into the slow cooker.
  • Stir in 2-15 ounce beans, 28 ounces diced tomatoes with juice, 1 ½ cups broth, 3 Tablespoons soy sauce,1 Tablespoon brown sugar, and2 teaspoons chipotles, if using, into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.
  • Let chili settle for 5 minutes, then remove fat from surface using large spoon. Season with salt and pepper to taste and serve with toppings, if desired.
Nutrition Facts
Turkey Chili In the Slow Cooker
Amount Per Serving
Calories 220 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 63mg21%
Sodium 1191mg52%
Potassium 720mg21%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 6g7%
Protein 31g62%
Vitamin A 2414IU48%
Vitamin C 6mg7%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Method adapted from America’s Test Kitchen Slow Cooker Revolution.

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  • Crock Pot Chili
    Slow Cooker Texas Chili
  • Turkey Breast in the Slow Cooker
    Slow Cooker Turkey Breast
  • Slow Cooker Thai Chicken Soup

Published on January 3, 2015

Comments

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    Recipe Rating




  1. matt seare says

    March 9, 2022 at 7:39 AM

    5 stars
    It’s a great recipe that my whole family loved !…even my picky eater! I served it over white rice. Healthy can taste good and this recipe proves it! I will definitely make this again!

    Reply
  2. maryellen m says

    March 9, 2022 at 7:32 AM

    5 stars
    Loved this! I have made this three times already and it gets devoured! Followed the recipe exactly and made it in the slow cooker then topped with olives and sour cream. DELICIOUS!

    Reply
    • Sally Humeniuk says

      March 9, 2022 at 12:09 PM

      Wow, thanks Maryellen! Also, I love the idea of topping the chili with olives, that’s unusual but we love olives A LOT around here.

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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