Turkey Chili In the Slow Cooker

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.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Dish

Cuisine: Chili

Servings: to 10

Calories: 220kcal

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 milk into paste in large bowl using a fork. Mix in ground 2 pounds turkey, ½ teaspoon salt, and ½ teaspoon pepper using hands.
2 slices high-quality white or wheat sandwich bread,, ¼ cup whole milk, 2 pounds ground turkey,, ½ teaspoon salt, ½ teaspoon pepper
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.
3 Tablespoons vegetable oil, 3 onions,
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.
¼ cup chili powder, ¼ cup tomato paste, 6 cloves garlic,, 1 Tablespoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes,
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.
1- 15 oz. can tomato sauce
Stir in 2-15 ounce beans, 28 ounces diced tomatoes with juice, 1 ½ cups broth, 3 Tablespoons soy sauce,1 Tablespoon brown sugar, and 2 teaspoons chipotles, if using, into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.
2- 15 oz. cans dark red kidney beans, , 1- 28 oz. can diced tomatoes,, 1 ½ cups beef broth,, 3 Tablespoons soy sauce, 1 Tablespoon brown sugar, 2 teaspoons minced canned chipotle chile in adobo sauce,
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.
Shredded or cubed cheddar cheese, Sliced jalapenos, Diced green onions,, Sour cream, Black olives

Nutrition