One of my must-have fall recipes is classic turkey chili. I know it’s something that almost everyone will love and it’s easy to whip up without making a total mess in my kitchen. This turkey chili crockpot recipe will hit the spot on those cooler days.
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It’s a versatile meal that can be customized to suit anyone’s taste or style. You can make it on the stovetop if you are not a crockpot fan! This is also an easy meal to prepare for your family or gatherings of any size.
This turkey chili crockpot recipe can also be made on the stovetop as well making it a versatile and easy meal to prepare for your family or gatherings. Another reason you really have to try this chili is the flavor!
Don’t let that turkey scare you off! I know classic chili is made with beef, but this low-fat option does not lack flavor. You might be pleasantly surprised, give this recipe a try!
Ground turkey is the star of the show, but it will have a lot of co-stars that will enhance the entire dish. Some of those co-stars include tomato paste, chili powder, red pepper flakes, garlic powder, and so much more.
In fact, the list of seasonings will make for an artistic photo opportunity. All of the seasonings have a purpose, and while it may seem like the flavor will be diluted, it will actually create its own flavor.
There is a reason we use crockpots to cook a meal with little help from the cook. But another reason is to give the ingredients time to meld together and make something amazing.
Chili, this chili, is a prime example of how great the crockpot can be when making a meal for your family.
Directions for Turkey Chili Slow Cooker Recipe
Heat oil in askillet and brown turkey. Drain excess grease.
Coat the inside of the slow cooker with cooking spray. Mix in all ingredients.
Cook turkey chili in low for 8 hours or high for 4 hours.
Top with cheese before serving. We like to use extra cheese and mix some in during the last minutes of cooking and then add MORE on top. It must be our Wisconsin roots or something.
This crockpot turkey chili recipe is perfect for gatherings or those days when you want less mess at the end of the day.
You can also make this recipe on the stovetop by browning the meat and combining all ingredients in a large pot over low to medium heat for 40 minutes.
Plus it goes GREAT with a margaritaand makes for a fabulous game-day recipe!
This turkey chili crockpot recipe can also be made on the stove top as well making it a versatile and easy meal to prepare for your family or gatherings.
Prep Time25 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs45 minutesmins
Course: Main Course
Servings: 4people
Ingredients
1tbspolive oil
2lbsground turkey
1cantomato souplow sodium
1candiced tomatoes with chilis
1cangarbanzo beans
1cancorn
1cantomato paste
1tbspchili powder
1/4 to 1/2tspred pepper flakes
1/2tbspgarlic powder
1/2tbspground cumin
2cupswater
2cupslow-fat shredded cheddar cheese
1tspsalt
1pinchallspice
1pinchblack pepper
3/4tbsponionsminced
Instructions
Heat oil in askillet and brown turkey. Drain excess grease.
Coat inside of slow cooker with cooking spray. Mix in all ingredients.
Cook turkey chili in low for 8 hours or high for 4 hours.
Top with cheese before serving. We like to use extra cheese and mix some in during the last minutes of cooking and then add MORE on top. It must be our Wisconsin roots or something.
More Crockpot Recipes
Crockpot Unstuffed Cabbage Rolls Recipe | Cabbage rolls are great until you need to put them together. Why not leave them apart and enjoy it as is?
Crockpot Cheesy Hashbrowns | Cheesy Potatoes Side Dish | Hashbrowns are the perfect breakfast food, and this recipe makes it easier to enjoy them more often.
Shredded Chicken and Crackers Crockpot Recipe | Chicken and crackers sound boring, but this dish is far from boring.
Crockpot Black Bean Dip | You can use your crockpot to make some amazing dishes for parties, including the party dip!
Crockpot Breakfast Casserole Recipes | Wake up to a fresh, delicious breakfast daily with the help of your crockpot.
I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.
If you need it done sooner, cook the chili on high for four hours. But if you have a little time to spare, you can cook it on low for six hours instead. After it's done cooking, set your slow cooker to the warm setting to keep the chili hot for longer.
Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.
Ground meat should always be browned in a skillet and drained before adding it to the slow cooker with the other ingredients. This process prevents it from clumping together as it cooks and cuts down on the amount of grease in the final dish.
How to Tell If Ground Turkey Is Bad (Because Sometimes It's Not Obvious)
Step 1: Check the Date. The USDA recommends cooking (or freezing) raw, ground turkey within one or two days after purchasing or the “sell by” date printed on the package. ...
The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.
Yes, if you cook your slow cooker chili too long the meat may dry out and the veggies are likely to turn mushy. Don't worry, though! It takes 9 hours or more before this begins to happen.
Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.
A quick 1 hour Chili. And you can even make an OK but not great chili in 30 minutes. The longer you cook it, the more the flavors are brought out, and the more rich the tomatoes stock is, and the softer/more tender the meat.
For most of my recipes, the chili is ready when the meat is tender — not overcooked — and the other flavors have blended well. I also prefer to still have distinct, but softened vegetables, not cooked to mush.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened. Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.
Yes, if you use them correctly. The slow cooker cooks foods slowly at a low temperature, generally between 170 and 280 degrees F, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroys bacteria making the slow cooker a safe process for cooking foods.
It can be nice to cook the onions beforehand, as the flavour is different to when you put them in raw, but experiment both ways as you may find you prefer one. It can also be good to brown meat to give it some colour, but again, this is not essential.
You aren't searing your meat first. If you're throwing raw meat straight into your slow cooker, know that there are better ways. Kornblum tells SELF that while, yes, you technically can slow-cook with raw meat, you won't get your best results this way.
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