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Slow Cooker Turkey Chili

This hearty chili uses leftover turkey as its main ingredient, simmered slowly in a crockpot with smoky spices, tomatoes, and beans. The result is a thick, flavorful stew with tender meat and a rich, comforting texture, perfect for cozy post-holiday meals. Minimal fuss and maximum warmth define this easy, nourishing dish.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey
  • 1 can fire-roasted diced tomatoes 14.5 oz can
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper optional for heat
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup chicken broth
  • to taste Salt and pepper
  • optional toppings like shredded cheese, sour cream, cilantro, lime for serving

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Spoon
  • Skillet

Method
 

  1. Chop the onion finely and mince the garlic, setting them aside for later.
  2. In a skillet over medium heat, add a splash of oil and cook the ground turkey until it turns light golden brown, about 5-7 minutes, breaking it apart with a spoon as it cooks.
  3. Transfer the cooked turkey to your slow cooker, then add the chopped onion and minced garlic on top.
  4. Pour in the canned fire-roasted diced tomatoes with their juices, then stir in chili powder, cumin, smoked paprika, and cayenne pepper if using. Mix everything well to distribute the spices evenly.
  5. Add the rinsed and drained black beans along with the chicken broth, then give the mixture a good stir to combine all flavors.
  6. Cover the slow cooker with the lid and set it to low. Let it simmer for 6 to 8 hours, until the flavors meld and the chili thickens slightly, filling your kitchen with a smoky, spicy aroma.
  7. About 30 minutes before serving, taste the chili and add salt and pepper as needed. If you like it spicier, stir in extra cayenne or hot sauce.
  8. Once ready, turn off the slow cooker and let the chili rest for a few minutes. This helps the flavors settle and the texture thicken just a bit more.
  9. Spoon the hearty chili into bowls and top with shredded cheese, sour cream, cilantro, or a squeeze of lime for a fresh, vibrant finish. Serve hot with crusty bread or over rice if desired.

Notes

For extra depth, toast the spices briefly in a dry pan before adding to the chili. This enhances their aroma and flavor. Feel free to customize the heat level or add your favorite vegetables like corn or bell peppers.