The Best Slow Cooker Turkey Chili

slow cooker turkey chili with avocado cheese and corn chips

Will Dickey

Knowing how to make a good batch of chili is a life skill that will come in handy often—whether you're in desperate need of an easy weeknight dinner or you're hosting friends for the Super Bowl. Foolproof, flavorful, and filling, this version is sure to become one of your go-to slow-cooker recipes, especially when it's cold out!

Is chili better in a slow cooker?

When it comes to cooking chili, low and slow is the name of the game. And, as its name implies, a slow cooker makes this task incredibly easy.

Can you put raw meat in a slow cooker?

Yes, but you'll get more flavorful results if you brown the meat first (as well as sauté the vegetables). Our advice: Follow the recipe as it is intended.

What is the secret ingredient for the best chili?

Ask 10 people the same question and you'll get 10 different answers! This recipe has two MVP ingredients: fire-roasted tomatoes and corn. While you could technically use any canned chopped tomato, the kind with the blackened flecks will be a little sweeter and slightly smoky. Corn adds a bright pop of sweetness and plays well with cozy combination of spices and the pepper jack cheese.

Can I make this ahead of time?

This recipe can be prepared up until it's time for the slow cooker. Avoid extra dishes by storing the chili mixture in the pot of the slow cooker in the refrigerator overnight. Plug it in the the morning, and voilà! Easiest dinner ever. Alternatively, you can store cooked chili in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months.

Yields: 6 - 8 servings

Prep Time: 0 hours 15 mins

Total Time: 4 hours 15 mins

1 tbsp.

vegetable oil

yellow onion, chopped

red bell pepper, chopped

2 lb.

ground turkey

garlic cloves, chopped

1/4 c.

tomato paste

14.5 oz. cans fire roasted tomatoes

15 oz. can black beans, drained and rinsed

15 oz. can kidney beans, drained and rinsed

1 c.

frozen corn kernels

1 1/2 c.

chicken broth

2 tsp.

chili powder

1 tsp.

ground cumin

1 tsp.

dried oregano

1/2 tsp.

salt

1/2 tsp.

ground black pepper

Shredded pepper jack cheese, diced avocado, corn chips, optional

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Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, 8-10 minutes. Add the turkey and cook until no longer pink, 6-8 minutes. Add the garlic and tomato paste and cook 2 minutes.
Transfer the turkey mixture to a slow cooker. Stir in tomatoes (with their juices), black and kidney beans, frozen corn kernels, chicken broth, chili powder, ground cumin, dried oregano, salt and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce heat to warm and serve out of the slow cooker.
Garnish with cheese, avocado, and corn chips, if you like.

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