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Slow Cooker Turkey Chili - A Cozy, Make-Ahead Favorite

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground turkey (2 pounds, 93% lean recommended)
  • Olive oil (1–2 tablespoons for browning)
  • Yellow onion (1 large, diced)
  • Bell pepper (1–2, diced; red or green)
  • Garlic (4 cloves, minced)
  • Tomato paste (2 tablespoons)
  • Crushed tomatoes (1 can, 28 ounces)
  • Diced tomatoes with green chiles (1 can, 10 ounces; or regular diced tomatoes)
  • Kidney beans (1 can, 15 ounces, drained and rinsed)
  • Black beans (1 can, 15 ounces, drained and rinsed)
  • Chicken or vegetable broth (1 to 1½ cups)
  • Chili powder (2–3 tablespoons)
  • Ground cumin (2 teaspoons)
  • Smoked paprika (1 teaspoon)
  • Ground coriander (½ teaspoon, optional)
  • Unsweetened cocoa powder (1 teaspoon; optional but recommended)
  • Brown sugar or maple syrup (1–2 teaspoons, to balance acidity)
  • Kosher salt and black pepper (to taste)
  • Red pepper flakes or cayenne (optional, for heat)
  • Lime (1, for finishing)
  • Fresh cilantro (optional, chopped)
  • Toppings (shredded cheese, sour cream or Greek yogurt, sliced jalapeños, avocado, scallions)

Method
 

  1. Brown the turkey: Heat olive oil in a large skillet over medium-high heat. Add ground turkey, season with a pinch of salt and pepper, and cook until no longer pink, breaking it into crumbles. Don’t worry about crisping; light browning is enough.
  2. Soften aromatics: Add diced onion and bell pepper to the pan. Cook 3–4 minutes until slightly softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Bloom the tomato paste and spices: Push the mixture to one side. Add tomato paste to the cleared spot and cook 1 minute, then sprinkle in chili powder, cumin, smoked paprika, and coriander. Stir everything together to coat and lightly toast the spices.
  4. Transfer to slow cooker: Move the turkey mixture to the slow cooker. Add crushed tomatoes, diced tomatoes with chiles, kidney beans, black beans, and 1 cup of broth. Stir in cocoa powder and brown sugar. Season with 1–1½ teaspoons salt and ½ teaspoon pepper to start.
  5. Set and cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours. Add more broth if you want a looser chili.
  6. Finish and adjust: About 15 minutes before serving, squeeze in the juice of half a lime. Taste and adjust salt, pepper, and heat with cayenne or red pepper flakes. If it’s too acidic, add another ½ teaspoon of brown sugar. If it’s too thick, splash in more broth.
  7. Serve with toppings: Ladle into bowls and top with shredded cheese, a dollop of sour cream or yogurt, chopped cilantro, sliced jalapeños, or avocado. Serve with tortilla chips, cornbread, or over rice.