Slow Cooker Turkey Chili was one of the first recipes I learned to make as a newlywed and I’ve been perfecting it ever since! The only real cooking you have to do is just browning the meat in the beginning. Then you throw in a bunch of stuff from cans and hours later you’ve got an incredible meal and the leftovers get tastier with each passing day! Watch the video below for the step by step and then scroll down for the full recipe. xo, Rachel
Start by browning your meat over medium high heat. Add in garlic and onion and cook until the onions are translucent.
Add in Chili Powder, Garlic Salt and Black Pepper and mix well.
Put your meat along with all the other ingredients into the slow cooker and mix well. Cook for at least 4 hours on medium heat.
My slow cooker turkey chili is so good it can be eaten as is or topped with cheese, chips, sour cream or anything else your chili-loving heart desires! Enjoy!
- 1 tablespoon olive oil
- 2 pounds ground turkey
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon garlic salt
- 2 tablespoons chili powder
- 1/4 teaspoon black pepper
- 3 (14oz) cans diced tomatoes
- 1 (14oz) can red kidney beans, drained
- 1 (14oz) can black beans, drained
- 1 (14oz) can pinto beans, drained
- 1 (8oz) can tomato sauce
- 2 cups corn kernels (fresh or frozen)
- 1 small can diced green chilies (optional)
- sour cream
- Heat a large skillet over medium-high heat and drizzle in the oil. Once hot, add the ground turkey and cook, breaking up with a wooden spoon until browned and crispy, about 5 to 7 minutes. Throw in the onion, garlic, garlic salt, chili powder, and black pepper. Toss to evenly combine. Cook for about 3 to 5 minutes or until the veggies have softened.
- In the bowl of a slow-cooker, combine the cooked turkey, diced tomatoes, beans, tomato sauce, corn and green chilies (if using). Stir to fully incorporate. Cover and cook on low for 6 to 7 hours or on high for 2 to 4. Serve with suggested toppings.