Slow Cooker Turkey Chili Recipe

Ground turkey: Lean protein that forms the base of the chili.

Diced tomatoes: Adds a rich tomato flavor and moisture to the chili.

Kidney beans: Provides a hearty texture and additional protein.

Black beans: Adds a different texture and complements the kidney beans.

Chicken broth: Enhances the flavor and keeps the chili from being too thick.

Onion: Adds a sweet and savory depth to the chili.

Garlic: Provides a pungent and aromatic flavor.

Chili powder: Adds heat and a complex flavor profile.

Ground cumin: Adds a warm, earthy flavor.

Paprika: Adds a mild sweetness and color.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a subtle heat and depth.

When browning the ground turkey in the skillet, make sure to break it up into small, even pieces. This ensures that the meat cooks evenly and absorbs the flavors better when combined with the other ingredients in the slow cooker. Additionally, sautéing the onion and garlic in the same skillet after browning the turkey can enhance their flavors before adding them to the chili.

• ground turkey - Substitute with ground chicken: Ground chicken has a similar texture and mild flavor, making it a good alternative.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and tomato flavor.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can absorb flavors well.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and can add a different but pleasant texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish lighter.

• chopped onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the chili.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• Allow the turkey chili to cool completely before storing. This helps prevent condensation, which can lead to soggy chili and potential bacterial growth.
• Transfer the cooled chili into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date and contents. This will help you keep track of how long the chili has been stored.
• Store the containers in the refrigerator if you plan to eat the chili within 3-4 days. Ensure the temperature of your refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor and texture.
• When ready to eat, thaw the chili in the refrigerator overnight. This slow thawing process helps maintain the quality of the chili.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches an internal temperature of 165°F (74°C). Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.
• If the chili appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency.
• Garnish with your favorite toppings like cheese, sour cream, or green onions before serving to enhance the flavor and presentation.

• For stovetop reheating, place the leftover turkey chili in a saucepan over medium heat. Stir occasionally until it reaches your desired temperature, usually around 10-15 minutes. Add a splash of chicken broth if it seems too thick.
• To reheat in the microwave, transfer a portion of the chili to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• If you prefer using the oven, preheat it to 350°F (175°C). Place the leftover chili in an oven-safe dish, cover with aluminum foil, and bake for about 20-25 minutes or until heated through.
• For those with a slow cooker, you can reheat the chili by placing it back in the slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally until it’s hot.
• If you have an instant pot, use the sauté function to reheat the chili. Stir frequently and add a bit of chicken broth if needed. This method usually takes about 10 minutes.

• Large skillet: Used to cook the ground turkey over medium heat until browned.

• Slow cooker: Used to combine and cook all the ingredients slowly to develop rich flavors.

• Wooden spoon: Used to stir the ingredients together in the slow cooker.

• Measuring cups: Used to measure the chicken broth accurately.

• Measuring spoons: Used to measure the chili powder, ground cumin, paprika, salt, and black pepper.

• Chef's knife: Used to chop the medium onion and mince the garlic cloves.

• Cutting board: Used as a surface to chop the onion and mince the garlic.

• Can opener: Used to open the cans of diced tomatoes, kidney beans, and black beans.

• Colander: Used to drain and rinse the kidney beans and black beans.

• Serving spoon: Used to serve the hot chili once it's ready.

Pre-cook the turkey: Brown the ground turkey the night before and store it in the fridge. This will save you time in the morning.

Use canned ingredients: Opt for canned diced tomatoes, kidney beans, and black beans. They are pre-cooked and ready to use.

Chop in advance: Chop the onion and mince the garlic ahead of time. Store them in airtight containers.

Measure spices: Measure out the chili powder, ground cumin, paprika, salt, and black pepper in advance. Keep them in a small bowl or spice container.

Use a slow cooker liner: Line your slow cooker with a disposable liner for easy cleanup.