Why turkey works in chili
Ground turkey is milder and leaner than ground beef, so it lets the tomatoes, chili powder and beans carry the flavor. Chili has plenty of seasoning and liquid, which helps lean turkey stay moist. Many people use it as a lighter swap in their regular chili. If you prefer beef, see our crockpot chili recipes.
Slow cooker turkey chili recipe
Serves about 6. Prep 15 minutes. Cook 6 to 8 hours on low or 3 to 4 hours on high, depending on your cooker.
Ingredients:
- 1 1/2 to 2 pounds ground turkey (a blend with some dark meat, such as 93/7, tends to be juicier than the leanest versions)
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed or diced tomatoes
- 1 can (15 ounces) tomato sauce
- 2 cans (15 ounces each) beans, drained and rinsed
- 1 cup chicken broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
Steps:
- Heat the oil in a skillet. Cook the turkey with the onion and pepper, breaking it up, until no pink remains. Add the garlic and spices for the last minute.
- Transfer to the slow cooker and add the tomatoes, tomato sauce, beans and broth. Stir.
- Cover and cook until hot and thick.
- Taste and adjust the salt and spices. A squeeze of lime brightens the finish.
Can you put raw turkey in a slow cooker?
Many recipes do this, and it can work if the turkey is thawed, broken up in the liquid, and cooked until it is done throughout. The USDA gives 165 degrees F as the safe internal temperature for ground poultry, so a food thermometer is a good idea if you are unsure. Avoid putting frozen turkey in the cooker, and avoid cooking on low with a large, solid clump of meat.
Browning the turkey first is a safer, more flavorful route for most cooks. It gives you smaller crumbles and a better texture. Raw ground turkey added directly can turn out pale and clumpy, but it is a workable shortcut when you are rushed.
Best beans for turkey chili
- Kidney beans: a traditional pick that holds up well.
- Black beans: a little softer and slightly sweet.
- Pinto beans: creamy and mild.
- White beans (cannellini or Great Northern): pair nicely with turkey for a lighter, white chili style.
A mix of two or three kinds adds texture. Canned beans are the easiest. If using dried beans, boil them first and cook them until tender, because undercooked dried kidney beans can cause illness.
Is chili better in a crockpot or on the stove?
Both work, and the better method depends on your day. The slow cooker needs little attention and lets the flavors blend over hours, which suits busy weeknights. The stovetop is faster, gives you more control over thickness, and usually takes about 30 to 45 minutes of simmering plus prep. If you cook on the stove, brown the turkey, add everything and simmer until thick. Many people say chili tastes better the next day either way.
Tips for flavor and texture
- Use turkey with some fat. Extra-lean turkey can come out dry.
- Do not skip the browning of onions and spices, since it builds flavor.
- Add a splash of Worcestershire, a spoonful of tomato paste or a bit of unsweetened cocoa for depth.
- If the chili is thin, leave the lid off for the last 30 minutes. If it is thick, add a little broth.
Toppings, storage and freezing
Top with shredded cheese, Greek yogurt or sour cream, avocado, cilantro, green onions or crushed tortilla chips. Refrigerate leftovers within about two hours and eat them within three to four days. Turkey chili freezes well in portions, so it suits meal prep. Reheat until steaming hot. For more make-ahead ideas, see our easy crockpot soups. Portions also suit a high-protein plan; see meal prep for athletes.
FAQ
Does turkey make good chili? Yes, many people find it a good lighter alternative, as long as it is well seasoned and not overcooked.
Can I use leftover chopped turkey? Yes. Add it in the last hour or so to warm through, since it is already cooked.
Can I substitute ground beef or chicken? Yes, in equal amounts, with the same cooking approach.