Go Back
slow cooker turkey chili in a white bowl topped with cheese, green onions, sour cream, and corn chips with cornbread muffins on the side
Print Recipe Pin Recipe

Slow Cooker Turkey Chili

This easy Slow Cooker Turkey Chili is chock-full of ground turkey, onions, bell peppers, garlic, red kidney beans, black beans, corn, tomatoes, and spices. It's thick, hearty, and packed with flavor!
Prep Time10 minutes
Cook Time6 hours 10 minutes
Total Time6 hours 20 minutes
Servings: 4 to 6 (1 cup to 1½ cups each)
Estimated Calories: 677
Author: Michelle

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground turkey, preferably 85/15
  • 2 cups chopped onions, about ¼-inch pieces
  • 2 cups chopped green bell peppers, about ¼-inch pieces
  • 4 cloves garlic, minced
  • 2 (8-ounce) cans tomato sauce
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, I use frozen
  • 3 tablespoons chili powder
  • 1½ tablespoons cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon sugar
  • 1 teaspoon cocoa powder
  • salt and pepper, to taste
  • ½ cup chicken broth
  • toppings of your choice, such as cheese, green onions, sour cream, and corn chips (optional but highly recommended)

Special Equipment

  • 6-quart (or larger) slow cooker (I use a 6-quart)

Instructions

  • In a large skillet (I use a 12"), heat the olive oil over medium-high heat. Add the ground turkey and season with salt and pepper; cook, stirring frequently and breaking the meat up into small pieces as you go, until it is no longer pink, about 4 to 5 minutes. Drain off any excess grease.
  • Add the onions and bell peppers; cook, stirring frequently, until they begin to soften, about 4 minutes.
  • Add the garlic; cook, stirring constantly, for another minute.
  • Transfer the turkey mixture to a 6-quart (or larger) slow cooker.
  • Add the tomato sauce, fire-roasted diced tomatoes, diced tomatoes with green chiles, dark red kidney beans, black beans, corn, chili powder, cumin, ground coriander, smoked paprika, sugar, cocoa powder, salt, pepper, and chicken broth; stir to combine.
  • Put the lid on the slow cooker and cook on LOW for 6 hours (you could even let it cook for up to 8 hours).
  • Taste and adjust seasonings, if needed. Serve with your favorite toppings; Enjoy!

Recipe Notes

  • Ground beef can be used instead of turkey.
  • This chili is not overly hot-spicy, but it's got a generous amount of spices for lots of flavor. Feel free to adjust any of the spices to suit your own personal tastes.
  • If you want more heat, you can add some cayenne pepper, crushed red pepper flakes, or your favorite hot sauce.
  • Store leftovers in an airtight container in the refrigerator or up to 3 to 4 days.
  • For longer storage, freeze for up to 2 to 3 months. Thaw in refrigerator, then reheat.
  • Estimated calories shown are for 4 servings of about 1½ cups each and does not include any toppings. For 6 servings of about 1 cup each, estimated calories are 451 per serving.
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!