Slow Cooker Turkey and Bean Chili

This Slow Cooker Turkey and Bean Chili is going to be your new go-to chili recipe! It's easy to make and will definitely be a crowd pleaser. This is a simple weeknight dinner or football party food.

Why You'll Love This Chili Recipe

You'll enjoy how easy this turkey chili is to make. You can prepare it in the morning, let it cook all day, then come home to a nice warm meal. Simply brown the meat with the onions, then add all the ingredients to the slow cooker.

This chili is made healthier using lean ground turkey instead of ground beef. It's high in both protein and fiber, and is a low calorie meal.

Ingredients

These are some ingredient notes for Slow Cooker Turkey and Bean Chili.

Olive Oil: To sauté the ground turkey and onions.

Ground Turkey: 93% lean ground turkey. You could substitute with ground beef if you prefer.

Onion and Peppers: A large yellow onion and green bell pepper, diced. A few jalapeños, finely diced. Use more jalapeños if you like it spicy.

Celery: A couple celery stalks, sliced.

Beans: Canned red kidney beans, drained and rinsed. I like to use ones that have no salt added. You could use either light or dark kidney beans. Or a combination of both. Pinto or black beans would also be a great substitute.

Diced Tomatoes: A can of petite diced tomatoes. I like to use Hunts Petite Diced Tomatoes with no salt added.

Tomato Juice: The liquid base of this chili is tomato juice.

Seasoning: Salt, chili powder, garlic powder, celery salt, italian seasoning, and black pepper.

Step-By-Step Instructions

1. Sauté the turkey and onion. Heat olive oil in a large skillet over medium heat. Add the ground turkey and onion. Season with salt. Cook, breaking up the meat, until cooked through, about 5 minutes.
2. Add ingredients to slow cooker. Place the cooked turkey and onions into the slow cooker. Add all the other ingredients and carefully stir to combine.
3. Slow-cook. Cook, covered, on high for 3-4 hours or low for 7-8 hours. Season to taste, if needed.
4. Serve. Serve warm, with toppings, if desired.

Tips and Serving Suggestions

• Though you can cook turkey chili on high for 3-4 hours, for the best flavor and texture, cook on low for 7-8 hours.
• Serve chili with a side of tortilla chips and/or corn bread. You could also serve with a side salad or some fresh crusty bread.
• To store, once cooled refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
• Have leftover chili? Add it on top of french fries with some cheddar cheese or put it on top of nachos.

The Best Chili Toppings

I love to serve this Slow Cooker Turkey and Bean Chili with a lot of topping choices on the side, so everyone can customize their bowl to their liking. The best toppings for chili are:

• shredded cheddar cheese
• sour cream or plain greek yogurt
• diced red onion
• sliced green onion
• chopped fresh cilantro
• sliced jalapeño
• chopped avocado
• lime wedges, for squeezing

More Recipes

Want more chili and soup recipes to keep cozy on those cold winter nights? Try one of these other recipes.

• Slow Cooker Fall Harvest Chili
• Slow Cooker Minestrone Soup
• Italian Wedding Soup with Turkey Meatballs
• Creamy Butternut Squash Soup
• Vegetable Soup with Orzo and White Beans

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