This Rich & Smoky Slow Cooker Turkey Chili is as flavorful as it is easy to prepare! Simply add the ingredients to your slow cooker and enjoy the aroma wafting around your house until dinner time!
Winter is right around the corner, so I need to get my slow cooker in shape so it is ready for the endless production of bubbling batches of chili that I crave when cool weather hits. However, chili is far more versatile than many people realize. Beef, of course, is a classic, but turkey chili is a flavorful alternative that is much easier on the waistline.
Is Turkey Chili Healthy?
Ground turkey is considerably leaner than ground beef, yet it will drink up the flavor of the sauce and spices it is swimming in! Healthy, flavorful, and versatile, what's not to love? Not only is ground turkey fewer calories than beef, by limiting (or eliminating) fatty toppings like sour cream and cheese, you can really make an exceptionally healthy chili!
Another healthy chili alternative is venison chili, but you will need to throw your hunting boots on for that one!
Slow Cooker Turkey Chili
This slow cooker turkey chili is fantastic because you simply need to add the ingredients to the slow cooker, no additional cooking required! Your family will love the deep flavor of smoked paprika infused throughout each bite, as well as just a hint of sweetness from brown sugar. The flavor continues to intensify as the chili seasonings meld, so expect the next day leftovers to be even better!
This recipe fits perfectly in a 6-quart slow cooker or fills a 5-quart slow cooker to the brim. If you only have a smaller slow cooker you can cut this recipe in half.
Turkey chili isn't my only slow cooker chili recipe. Check out my creamy Slow Cooker Chicken Chili Verde and savory Slow Cooker Chicken Queso Chili too.
How Long to Cook Chili in Crock Pot
A long slow cooking session allows the flavors of the chili to meld together and intensify. I would recommend always cooking your chili for at least 2 hours on high, but 4 hours or longer is best. Chili can sit in the slow cooker on low all day long if you wish. Don't worry you won't ruin it by cooking it too long.
Toppings for Chili
Whether you are making a healthy turkey chili or a classic beef chili, the toppings are pretty much the same. Chopped onions, shredded Cheddar cheese, and sour cream are the most popular options. Chopped green onions are flavorful and add visual appeal. However, you can get more creative with items like avocado, sliced black olives, and tortilla chips.
You could even use this slow cooker turkey chili as a base for a Frito Pie.
What to Serve with Chili
My favorite side to serve with chili is warm buttermilk cornbread, however, a classic buttered dinner roll is an easy alternative. You could even serve turkey chili with spaghetti and make your own Cincinnati chili variation. Otherwise, a simple green salad or a homemade coleslaw is a fresh alternative.
Slow Cooker Turkey Chili
- 2 lbs Ground Turkey
- 30 oz canned Chili Beans
- 56 oz canned Diced Tomatoes
- 15 oz canned Tomato Sauce
- 2 Medium Red Onions (chopped)
- 2 Poblano Peppers, (chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Worcestershire
- 2 cups Unsalted Chicken Stock
- 1 tablespoon Brown Sugar
- 1 teaspoon Liquid smoke
- ¼ cup Flour
- Cheddar cheese and sour cream for serving
- 1 ½ tablespoon Kosher Salt
- 4 ½ teaspoon Cumin
- 1 ½ teaspoon Smoked Paprika
- 2 teaspoon Oregano
- 2 teaspoon Ancho powder
- 1 ½ teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- Add all ingredients to the slow cooker, minus the flour. Cook on high for 4 hours or longer (minimum of 2 hours). This can sit all day and simmer if you would like.
- In final hour add flour to a small dish and ladle liquid from the slow cooker into the flour and stir to incorporate. Once it is free of lumps add it to the slow cooker. This will thicken the chili.
- Serve in bowls topped with cheddar cheese and sour cream.
This recipe was originally published on FoxValleyFoodie.com February 16, 2017.
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I always use wondra flour as a thickening agent, I'm thinking i should use less. Your opinion please.
Fox Valley Foodie
You stumped me on that one, my friend. Unfortunately, I have no experience with wondra flour. Hopefully someone else can chime in.
2 questions...Garlic salt or powder and oregano ground or dried leaves? Or doesn’t it matter?
Fox Valley Foodie
Use dried oregano leaves and garlic powder. Garlic salt would make it too salty.
We make chili with turkey all the time. It is so much healthier!