6-Ingredient Slow Cooker Turkey Chili
You only need six ingredients for this super-easy turkey chili, and the slow cooker practically does the work for you.
Serves4
Makes8 cups
Prep5 minutes
Cook4 hours to 8 hours
Turkey chili is the big-batch recipe I keep in the freezer for emergency meals throughout the fall and winter seasons. As soon as the leaves start to turn, I head to the grocery store and stock up on the ingredients. My surprise ingredient? Beer! It’s an oft-forgotten cooking liquid that’s great as a replacement for (or an addition to) water or stock in a stew or braise, and lends a rich depth of flavor. You’ll want to use a lighter beer, like a lager, for this chili.
A tip for buying ground turkey: If you’re worried about your ground turkey tasting bland, here’s a tip: Buy ground turkey from the meat counter that’s a mix of white and dark meat, or a pre-packed container that is 85% lean and 15% fat, which will add rich, delicious flavor to your chili. The dark meat (that often tends to be the crowd favorite in my family!) brings more fat and flavor than the low-fat white meat, so it’s important to have some in the mix.
More Delicious Turkey Chili Recipes
Slow Cooker Turkey Chili
You only need six ingredients for this super-easy turkey chili, and the slow cooker practically does the work for you.
Prep time 5 minutes
Cook time 4 hours to 8 hours
Makes 8 cups
Serves 4
Nutritional Info
Ingredients
- 1 tablespoon
olive oil
- 1 pound
ground turkey
- 2 (14-ounce) cans
black beans
- 1 (14-ounce) can
fire roasted diced tomatoes
- 1 (12-ounce) can or bottle
lager beer
- 1 (14.4-ounce) bag
frozen peppers and onions
- 1 (1-ounce) packet
taco seasoning, such as Old El Paso
- 2 teaspoons
kosher salt
- 1 teaspoon
freshly ground black pepper
Garnish options: Greek yogurt, thinly sliced scallions, shredded cheddar cheese
Instructions
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat until shimmering. Add 1 pound ground turkey and cook, breaking the meat up into small pieces, until browned, 7 to 9 minutes. Drain off any excess liquid, then transfer to a slow cooker.
Drain and rinse 2 cans black beans and add to the slow cooker. Add 1 can fire-roasted diced tomatoes and their juices, 1 (12-ounce) can or bottle beer, 1 (14.4-ounce) bag frozen peppers and onions, 1 packet taco seasoning, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Stir to combine.
Cover and cook until the flavors are combined, 8 hours on the LOW setting or 4 to 6 hours on the HIGH setting. Garnish with Greek yogurt, sliced scallions, hot sauce and shredded cheddar cheese, if desired.
Recipe Notes
Storage: The chili can be stored in an airtight container for up to 5 days in the refrigerator or up to 1 month in the freezer.