There is something so comforting about a warm bowl of chili, especially on a chilly evening. I am always on the lookout for simple meals that my whole family will love. Finding good Crockpot Recipes that fit the bill can be a search, but this turkey chili recipe is a true winner. It is packed with flavor, full of wholesome ingredients, and requires very little effort.
This recipe is my answer to the question, what’s for dinner tonight? It is a reliable, satisfying meal that basically cooks itself. You just brown the meat, toss everything into the slow cooker, and let it do its magic. It is perfect for those days when you want a homemade dinner without spending hours in the kitchen. Let’s get into making it.
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Why You’ll Love This Recipe
First off, the convenience is unbeatable. This is one of those fantastic Lazy Dinners you can set and forget. The slow cooker does all the heavy lifting, simmering the chili to rich, flavorful goodness while you go about your day. The aroma that fills your house is just a bonus.
The flavor is another huge reason to love this dish. The combination of chili powder, cumin, and a little brown sugar creates a savory, slightly sweet, and perfectly spiced base. It is not too spicy, so it is great for the whole family, but you can easily adjust the heat to your liking.
It is also a really adaptable recipe. While I love it with lean ground turkey, it is one of those Ground Beef Recipes For Dinner that works just as well. You can swap the beans, add extra veggies, or play with the spices. It is a great starting point for making a chili that is uniquely yours.
Plus, the leftovers are incredible. Chili is one of those dishes that tastes even better the next day as the flavors meld together. It makes for an amazing lunch or another easy dinner later in the week. This is truly one of the most practical Crockpot Recipes For Dinner you can have in your collection.
Ingredients
The ingredients for this chili are simple and likely already in your pantry. It is a budget friendly meal that does not skimp on flavor. Here is what you will need to gather.
For The Chili
- 1 pound lean ground turkey
- 2 cloves garlic, minced
- 1/2 cup yellow onion, diced
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 to 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- 1 teaspoon brown sugar
For The Toppings
- Sour cream
- Shredded cheese (cheddar or a Mexican blend works well)
- Sliced green onion
Step By Step Instructions
Making this chili is super straightforward. I will walk you through both the slow cooker and stovetop methods. Both yield a delicious result, so you can choose whichever fits your schedule. The slow cooker is my favorite for developing deep flavor.
Slow Cooker Method
This is the classic way to make chili and is one of the easiest Crockpot Recipes you will ever find. A little prep upfront is all it takes.
Step 1: Brown The Turkey And Onion
In a medium skillet, add the lean ground turkey and diced onion. Cook them together over medium heat. You will want to break up the turkey with a spoon as it cooks. Continue cooking until the turkey is no longer pink and the onion is soft and translucent.
Once the meat is cooked, add the minced garlic. Stir it in and let it cook for about 30 seconds more. You will know it is ready when you can smell that amazing garlic aroma. Then, remove the skillet from the heat.
Step 2: Combine Everything In The Crockpot
Now for the easy part. Transfer the cooked turkey mixture from the skillet into your crockpot. Add all the other chili ingredients: the tomato sauce, diced tomatoes, green chiles, kidney beans, black beans, and all the spices. This includes the chili powder, cumin, salt, pepper, garlic powder, and brown sugar.
Give everything a good stir to make sure it is all combined well. At this point, your work is pretty much done. The slow cooker takes over from here. This is why I adore Lazy Dinners like this one. So simple!
Step 3: Cook Low And Slow
Put the lid on your crockpot and set it to cook on low heat. Let it simmer away for 4 to 6 hours. This slow cooking time allows all the flavors to deepen and meld together into a truly delicious chili. Your house will smell absolutely wonderful.
Stovetop Method
If you are short on time, the stovetop method is a great option. You can have this chili ready in about 30 minutes, making it a fantastic choice for a quick weeknight meal. It is still a hearty and flavorful dish.
Step 1: Cook The Turkey And Veggies
In a large pot or Dutch oven, cook the ground turkey over medium heat. As the turkey cooks, add the diced onion. This allows the onion to soften and release its flavor into the meat. Cook until the turkey is browned and the onion is soft.
If there is any excess fat in the pot, be sure to drain it. Then, add the minced garlic and cook for an additional 30 seconds until it becomes fragrant. This little step adds a big boost of flavor.
Step 2: Add Remaining Ingredients
Now, add all the other ingredients to the pot. This includes the tomato sauce, diced tomatoes, green chiles, kidney beans, black beans, and all the seasonings. Stir everything together until it is well combined.
Step 3: Simmer And Serve
Bring the chili to a simmer over medium heat. Once it is simmering, reduce the heat to low, cover the pot, and let it cook for about 10 to 15 minutes. This gives the flavors a chance to come together. After simmering, it is ready to serve. Top with your favorite fixings and enjoy!
How To Store Leftovers
Storing leftover chili is simple, and it is one of those meals that just gets better with time. Let the chili cool down to room temperature before storing it. This is important for food safety.
You can store it in an airtight container in the refrigerator for up to 4 days. It makes for a super quick lunch or an easy dinner on another night. Just reheat it on the stove or in the microwave.
For longer storage, this chili freezes beautifully. Portion it into freezer safe containers or bags. It will keep well in the freezer for up to 3 months. When you are ready to eat it, just thaw it in the refrigerator overnight and reheat. It is a great meal to have on hand for busy days.
Tips
Here are a few tips to make this one of your go to Crockpot Recipes. First, feel free to adjust the spice level. If you like it hot, add a pinch of cayenne pepper or some diced jalapeños along with the onion.
Don’t be afraid to add more vegetables. Diced bell peppers, corn, or even zucchini would be great additions. Just add them in with the onions to soften them up before putting everything in the slow cooker.
The toppings are where you can get really creative. Besides the classic sour cream, cheese, and green onions, try adding some avocado, cilantro, or crushed tortilla chips for extra texture and flavor. A squeeze of fresh lime juice can also brighten up the whole bowl.
If you prefer a thicker chili, you can leave the lid off the crockpot for the last 30 minutes of cooking. This allows some of the liquid to evaporate. This recipe is really one of the most flexible Crockpot Recipes For Dinner.
Conclusion
And there you have it, a simple, hearty, and delicious turkey chili that is sure to become a family favorite. It is the kind of comforting meal that brings everyone to the table. Whether you make it in the slow cooker for one of those great Lazy Dinners or whip it up quickly on the stovetop, it is a winner.
I hope you enjoy this recipe as much as my family does. It is one of our favorite Crockpot Recipes for a reason. It is reliable, flavorful, and so easy to make. Give it a try and let me know what you think!
FAQ
Can I Use Ground Beef Instead Of Turkey?
Absolutely! This recipe works wonderfully with ground beef. It is one of the most versatile Ground Beef Recipes For Dinner. Just follow the same instructions for browning the meat. Lean ground beef, around 90/10, is a great choice.
Is This Chili Spicy?
This chili has a mild to medium spice level from the chili powder and green chiles. It is generally family friendly. If you want more heat, you can add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño.
Can I Make This Ahead Of Time?
Yes, this is a great recipe for meal prepping. The flavors actually get better overnight. You can make a big batch on the weekend and enjoy it for lunches or dinners throughout the week. It reheats very well.
What Can I Serve With This Chili?
This chili is fantastic on its own, but it is also great with a side of cornbread, over a bed of rice, or with some tortilla chips for dipping. A simple green salad also makes a nice, fresh accompaniment to balance the richness of the chili.
Comforting Slow Cooker Turkey Chili
A hearty and flavorful turkey chili, perfect for a cozy evening. This simple recipe comes together easily in a slow cooker or on the stovetop, delivering a satisfying meal with minimal effort and amazing leftovers.
Requirements
Ingredients
Instructions
- Brown the lean ground turkey and diced onion in a medium skillet until turkey is no longer pink and onion is soft. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- Transfer the cooked turkey mixture to a crockpot. Add tomato sauce, diced tomatoes, green chiles, kidney beans, black beans, chili powder, cumin, black pepper, salt, garlic powder, and brown sugar. Stir to combine.
- Cover the crockpot and cook on low for 4 to 6 hours until flavors are deepened.
- Serve hot with desired toppings like sour cream, shredded cheese, and sliced green onion.
Notes
Let the chili cool to room temperature before storing. It keeps well in an airtight container in the refrigerator for up to 4 days, or can be frozen for up to 3 months.
Adjust the spice level to your liking; add cayenne pepper or diced jalapeños for more heat. Consider adding other vegetables like diced bell peppers or corn.
Get creative with toppings! Beyond sour cream, cheese, and green onions, try avocado, cilantro, crushed tortilla chips, or a squeeze of fresh lime juice.
For a thicker chili, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
Nutrition
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