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Slow Cooker Turkey Chili

cooked turkey chili in a white bowl topped with cheese, green onion and sour cream with a silver spoon
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5 from 1 review

Slow cooker turkey chili is a hearty, comforting meal packed with ground turkey, kidney beans, tomatoes, vegetables, and bold homemade seasonings. Made with simple pantry ingredients, this easy crockpot chili is perfect for busy weeknights, game days, meal prep, or whenever you are craving a warm and satisfying meal. Instructions to make Instant Pot turkey chili are also included.

Ingredients

Units Scale
  • 2 pounds ground turkey
  • 28 ounces crushed tomatoes
  • 10 ounces diced tomatoes with green chiles
  • 1 small onion, diced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 15-ounce cans red kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 tablespoon oil
  • 1 cup low-sodium chicken broth or water for the Instant Pot only

Instructions

Slow Cooker

  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the ground turkey, onion, and bell pepper. Cook for 7 to 10 minutes, crumbling the turkey as it cooks, until it is no longer pink.
  3. Drain any excess liquid if needed. Add the garlic and cook for an additional minute.
  4. Transfer the turkey mixture to the slow cooker.
  5. Add all the remaining ingredients except the Instant Pot broth. Stir until well combined.
  6. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
  7. Stir well before serving.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
  2. Add the ground turkey, onion, and bell pepper. Cook for 7 to 10 minutes, crumbling the turkey as it cooks, until it is no longer pink.
  3. Drain any excess liquid if needed. Add the garlic and cook for an additional minute.
  4. Turn off the pressure cooker. Pour in the chicken broth or water and thoroughly deglaze the bottom of the pot.
  5. Add the kidney beans and seasonings. Stir until combined.
  6. Pour the crushed tomatoes over the ingredients. Add the diced tomatoes with green chiles and their juices on top. Do not stir.
  7. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
  8. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
  9. Open the lid and stir well before serving.

Nutrition

Find it online: https://fitslowcookerqueen.com/slow-cooker-turkey-chili/

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