AI-generated serving inspiration; not a photograph of a tested recipe.
Browning the turkey first separates it into small pieces and gives you a chance to toast the spices. Canned beans keep the preparation straightforward, and the finished chili is thick enough to scoop up with a piece of cornbread.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Beans help stretch one pound of turkey.
The seasoning can stay mild for the whole table.
Ingredient notes
Use commercially canned kidney beans, not raw dried beans.
Chili-powder heat varies; choose a mild blend to start.
Equipment you’ll need
6-quart slow cooker
Skillet
Wooden spoon
Helpful cooking tips
Do not drain all the tomato juice.
Stir from the bottom before portioning.
Make it your own
Variations
Add 1 cup frozen corn in the last 30 minutes.
Substitutions
Use ground beef, cooking it to 160°F / 71°C in the skillet.
What to serve with it
Serve with cornbread, diced avocado, or a spoonful of plain yogurt.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
How can I make it less spicy?
Use a mild chili blend and start with 1 tablespoon. Add more after the chili has cooked if needed.
Let’s get cooking
Slow Cooker Turkey Chili
Ground turkey, two kinds of beans, and tomatoes make a substantial chili with gentle spice.
Prep time
20 min
Cook time
6 hrs 10 min
Total time
6 hrs 30 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Skillet · Wooden spoon
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oil in a skillet over medium heat. Cook turkey and onion, breaking up meat, for 7–9 minutes until turkey reaches 165°F / 74°C.
Stir in garlic, chili powder, and cumin for 30 seconds.
Transfer to a 6-quart slow cooker with bell pepper, tomatoes, canned beans, broth, and salt.
Cover and cook on LOW for 5–6 hours. Stir, taste, and add a little water if thicker than desired.
Serve hot with toppings offered separately.
Cook’s notes
Do not drain all the tomato juice.
Stir from the bottom before portioning.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-turkey-chili.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
