Slow Cooker Turkey Chili

Mikekey *


Nothing regionally "authentic" about this, but it's how we like it. :) Substitute canned black beans for a change of taste, or use 1 can each of kidney and black beans. Adjust "heat" to your tastes by adding or subtracting red chili pepper flakes.

★★★★★ 1 vote
20 Min
6 Hr
Slow Cooker Crock Pot


2 Tbsp
olive oil
1 medium
yellow onion, chopped
1 medium
red onion, chopped
2 clove
garlic, minced
2 lb
ground turkey (dark meat-breast is too dry)
1 can(s)
(14.5 oz.) diced tomatoes, undrained
2 can(s)
(15 oz. each) kidney beans, drained and rinsed
1 can(s)
(29 oz.) tomato sauce
1/2 tsp
liquid smoke flavoring
1/2 tsp
dried thyme
1/3 c
mild chili powder
1 Tbsp
ground cumin
1 large
dried new mexico chile, crumbled
1 tsp
red chili pepper flakes (or to taste)


1Heat 1 tbs. oil in skillet. Saute onions and garlic until soft, and slightly browned. Put into Slow Cooker.
2Heat remaining oil and brown ground turkey (I use ground dark meat, not as dry as breast meat when cooked). Put meat into Slow Cooker.
3Add remaining ingredients to Slow Cooker and stir together. Cover and cook on high for 4-6 hours.
4Serve in large bowls, with cornbread on side. Optional toppings at table: Diced red or sweet yellow onion. Shredded cheddar or pepper jack cheese. Sour cream.

About this Recipe

Course/Dish: Chili
Main Ingredient: Turkey
Regional Style: Southwestern