Slow Cooker Turkey Chili
Warm up your weeknight dinners with this hearty and healthy Slow Cooker Turkey Chili! Packed with lean ground turkey, protein-rich beans, and a robust medley of spices like chili powder, cumin, and paprika, this dish delivers bold, comforting flavors with minimal effort. Simply sauté the turkey with onions and garlic, then let your slow cooker work its magic, melding all the ingredients into a rich, tomato-based chili while you go about your day. Perfect for cozy family dinners, game-day gatherings, or meal prep, this recipe is as versatile as it is satisfying. Customize your bowl with toppings like shredded cheddar, sour cream, or fresh cilantro for a truly personalized chili experience. With simple prep, wholesome ingredients, and crowd-pleasing taste, this slow cooker turkey chili is bound to become a go-to favorite!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces diced tomatoes (with juice)
- 15 ounces tomato sauce
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup sour cream (optional, for serving)
Instructions
In a large skillet over medium heat, add the olive oil and sauté the diced onion for 3-4 minutes, or until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Push the onion and garlic to one side of the skillet and add the ground turkey. Cook the turkey, breaking it apart with a wooden spoon, until no longer pink, about 5-6 minutes.
Transfer the cooked turkey mixture to the slow cooker.
Add the diced tomatoes (with juice), tomato sauce, black beans, kidney beans, chicken broth, chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, black pepper, and bay leaf to the slow cooker. Stir everything together to combine.
Set the slow cooker to low heat and cook for 6-7 hours, or on high heat for 3-4 hours.
After cooking, remove the bay leaf and give the chili a good stir. Taste and adjust seasoning as needed.
Serve hot with optional toppings like fresh cilantro, shredded cheddar cheese, or a dollop of sour cream.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 9.9 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
