Slow Cooker Turkey Chili
This thick and hearty slow cooker turkey chili is packed with lean ground turkey, beans, sweet corn, and bold spices for a comforting, high-protein dinner the whole family loves. Built with layered flavor from browned turkey, dual tomatoes, and a splash of pickled jalapeño brine, this chili delivers deep, smoky richness without heavy grease. Perfect for busy weeknights, meal prep, and freezer-friendly dinners.
Equipment
- Slow Cooker (6-quart recommended)
- Large Skillet or Sauté Pan
- Wooden Spoon or Silicone Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Whisk (for cornstarch slurry)
- Ladle
Ingredients
- 1 lb lean ground turkey 93/7 preferred
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 bell pepper diced
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can crushed tomatoes
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt adjust to taste
- ½ tsp black pepper
- 2 tbsp pickled jalapeño brine added at end
- Optional Toppings:
- Avocado slices shredded cheddar cheese, sour cream, tortilla chips, fresh cilantro
Instructions
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Sauté until softened and fragrant, about 4–5 minutes.
- Add ground turkey to the skillet. Season with salt and pepper and brown until mostly cooked through, leaving some larger chunks for texture.
- Transfer the turkey mixture to a slow cooker.
- Add kidney beans, pinto beans, frozen corn, diced tomatoes, crushed tomatoes, chicken broth, and tomato paste.
- Stir in chili powder, smoked paprika, cumin, and oregano until fully combined.
- Cover and cook on Low for 6–8 hours or High for 5–6 hours.
- One hour before serving, ladle out 1 cup of broth, whisk with cornstarch until smooth, and stir back into the chili to thicken.
- Just before serving, stir in pickled jalapeño brine to brighten the flavors.
- Serve hot with desired toppings.
Notes
- Browning the turkey before slow cooking is essential for flavor and texture.
- Pickled jalapeño brine adds acidity without heat—don’t skip it.
- For thicker chili, mash a portion of the beans before the final hour.