Best Turkey Chili Crockpot Recipe
This slow cooker turkey chili is thick, hearty, and deeply savory. Browning the tomato paste with the turkey builds richer flavor before it ever hits the crockpot. A slightly shorter cook time keeps the turkey tender while still developing that slow-simmered taste.
Servings: 8 servings
Ingredients
- 4 tbsp olive oil
- 2 lbs ground turkey
- 3 cups finely chopped onion
- 1 jalapeño finely chopped
- 2 tbsp garlic minced
- 1 6 oz can tomato paste
- ¾ cup chili powder
- 3 tsp kosher salt divided
- ½ tsp black pepper
- 3 cups water
- 2 15 oz cans black beans rinsed and drained
- 2 15 oz cans kidney beans rinsed and drained
- 1 28 oz can diced tomatoes undrained
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink and lightly browned, about 5 to 7 minutes.
- Stir in onion, jalapeño, garlic, chili powder, 1 tsp of the salt, and black pepper. Cook until onions are softened, about 5 minutes.
- Add tomato paste and cook, stirring frequently, until it darkens slightly and begins sticking to the pan, about 2 to 3 minutes. (This tomato paste browning is a key flavor-building and color-building step — don't rush it!)
- Transfer the mixture to a 5 to 6 quart slow cooker. Stir in water, black beans, kidney beans, diced tomatoes with their juices, and remaining 2 tsp salt.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
- Stir well before serving. For thicker chili, remove the lid during the last 30 minutes of cooking or cook uncovered on High until reduced to your liking.
Video
Notes
Tomato Paste: Browning it in the skillet deepens flavor majorly and reduces sharp acidity. I strongly recommend taking the time for this step.
Chili Thickness: Chili thickens significantly as it cools and even more on day two. If making ahead, expect it to be thicker the next day.
Storage: Store in the fridge up to 4 days. Freeze up to 3 months in airtight containers. Reheat gently and add a splash of water if needed.
Nutrition
Calories: 387kcal | Carbohydrates: 35g | Protein: 36g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 1044mg | Potassium: 872mg | Fiber: 9g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 19mg | Calcium: 113mg | Iron: 5mg