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Slow Cooker Turkey Chili

This hearty turkey chili is made by slow cooking leftover turkey with beans, tomatoes, and spices until flavors meld into a rich, comforting dish. The slow cooker ensures tender meat and a thick, flavorful sauce, resulting in a warm, inviting bowl perfect for chilly days. It’s a simple, fuss-free way to transform leftovers into a satisfying meal with a vibrant, chunky appearance.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups leftover cooked turkey, shredded
  • 1 can diced tomatoes preferably fire-roasted for smoky flavor
  • 1 can black beans drained and rinsed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 bell pepper red bell pepper chopped
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 cup chicken broth or water
  • to taste salt and pepper

Equipment

  • Large slow cooker
  • Cutting board
  • Sharp knife
  • Wooden spoon

Method
 

  1. Start by gathering your equipment: a large slow cooker, a cutting board, a sharp knife, and a wooden spoon.
  2. Chop the onion into small dice, mince the garlic, and chop the red bell pepper into bite-sized pieces. This will make the chili colorful and easy to serve.
  3. If you prefer a richer aroma, sauté the onion and garlic in a skillet over medium heat for about 5 minutes until fragrant and translucent. Once done, transfer them to the slow cooker.
  4. Add the sautéed or raw onion and garlic, chopped peppers, diced tomatoes (with juices), drained beans, and spices into the slow cooker. Stir everything together thoroughly for even flavor distribution.
  5. Break up the shredded turkey into smaller chunks if needed, and add it to the slow cooker. Mix gently so the meat distributes evenly among the vegetables and beans.
  6. Pour in the chicken broth or water, just enough to cover the ingredients. Season with salt and pepper to taste, then give everything a good stir.
  7. Cover the slow cooker with the lid and set it to low heat. Let it cook for 6 to 8 hours, or on high for 3 to 4 hours. The chili will slowly develop a rich aroma and a thick, hearty sauce.
  8. About 30 minutes before serving, open the lid and taste the chili. Adjust seasoning with more salt, pepper, or chili powder if desired. The beans should be tender, and the turkey shredded easily.
  9. Stir the chili to ensure everything is well combined and heated through. If it’s too thick, add a splash more broth or water and stir to loosen.
  10. Once the chili is bubbling and fragrant, turn off the slow cooker and let it sit for 10 minutes. This resting period helps the flavors meld beautifully.
  11. Serve the chili hot, garnished with fresh herbs, cheese, or a squeeze of lime if you like. Enjoy this comforting, hearty dish that’s perfect for warming up after a holiday feast!