Pin to Save
This crockpot turkey and vegetable chili is the perfect meal for a chilly evening or any time you want something comforting and flavorful without the fuss. The combination of lean ground turkey, wholesome vegetables, and a blend of warm spices comes together effortlessly in the slow cooker, making it an ideal dish to prepare ahead and enjoy whenever hunger strikes. It's hearty but light enough to fit into a variety of eating plans including lowfat, Mediterranean, and paleo.
I first made this chili during a busy week when I needed something healthy and filling. Now it's one of my goto crockpot recipes because it always delivers a satisfying dinner with little effort.
Ingredients
- Olive oil: for sautéing and adding healthy fats
- Ground turkey: lean protein that keeps the chili light yet hearty
- Medium onion: diced for sweetness and depth of flavor
- Garlic cloves: minced for aromatic warmth
- Red and green bell peppers: diced for color, texture, and vitamins
- Carrots: diced to add subtle sweetness and bulk
- Canned corn kernels: for a pop of natural sweetness and texture
- Kidney beans: drained and rinsed for protein, fiber, and creamy texture
- Diced tomatoes: canned for rich tomato flavor and moisture
- Tomato paste: to intensify the chili's savory tomato base
- Chicken broth: adds liquid and helps meld flavors
- Chili powder: a key spice giving chili its signature warmth
- Ground cumin: for earthiness
- Chicken bouillon powder: for depth and umami
- Smoked paprika: adds subtle smokiness look for good quality Spanish smoked variety if possible
- Dried oregano: for subtle herbal notes
- Cayenne pepper: adds a mild kick adjust according to heat preference
- Salt: to season and enhance all flavors
- Freshly ground black pepper: for a balanced bite
- Fresh cilantro leaves: chopped for fresh garnish and brightness
Instructions
- Brown the Turkey and Aromatics:
- Heat olive oil in a large skillet over medium heat to prepare a flavorful base. Add ground turkey and cook until it starts to brown, about five minutes, breaking it up with a spoon so it cooks evenly. Add diced onion and minced garlic. Sauté for three to four minutes until the onion turns translucent and the turkey is fully cooked. This step builds intense flavor and improves the texture of the turkey.
- Prepare the Crockpot Base:
- Transfer the browned turkey, onions, and garlic mixture to your crockpot. Add diced red and green bell peppers, carrots, corn kernels, drained kidney beans, canned diced tomatoes, tomato paste, and chicken broth. These ingredients combine to create the hearty and colorful body of the chili.
- Season and Stir:
- Sprinkle in chili powder, ground cumin, chicken bouillon powder, smoked paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper. Stir thoroughly to distribute all spices evenly and dissolve the tomato paste, which will deepen the chili's overall flavor.
- Slow Cook to Perfection:
- Cover the crockpot and cook on low for six to eight hours or on high for three to four hours. During this slow cooking time, the vegetables become tender, spices meld beautifully, and flavors develop into a rich and satisfying chili. The consistency should be thick but still spoonable.
- Finish and Garnish:
- Taste the chili and adjust seasoning as needed adding more salt or pepper if desired. Serve hot with a generous sprinkle of fresh chopped cilantro leaves on top for a bright and fresh finish.
This recipe's smoked paprika is my secret weapon for adding a smoky depth without overpowering the other spices. My family especially loves how the chili smells while it's cooking as it fills the kitchen with warmth, making it a favorite during fall and winter gatherings.
Storage tips
Cool chili completely before transferring to airtight containers. Refrigerate for up to four days or freeze for up to three months. To reheat, thaw overnight in the fridge and warm gently on the stove or microwave stirring occasionally.
Ingredient substitutions
Ground turkey can be swapped for ground chicken or a plant based crumble to suit dietary preferences. Kidney beans may be replaced with black or pinto beans for different textures. Corn can be substituted with diced zucchini if you want a less sweet vegetable.
Serving suggestions
Top chili with a dollop of Greek yogurt or shredded cheese for creaminess. Serve alongside warm cornbread, tortilla chips, or a refreshing slaw for contrast. Roasted sweet potatoes or a splash of chipotle can introduce smoky sweet southwestern notes for variety.
This crockpot chili is easy to make ahead and even easier to reheat for busy nights. Adjust spices and toppings to suit your family's tastes.
Common Questions About Recipes
- → Can I skip browning the turkey beforehand?
Yes, you can add raw turkey directly to the crockpot, though browning enhances flavor and improves texture.
- → How can I reduce the spiciness?
Omit or reduce cayenne pepper and use milder chili powder to adjust heat to your preference.
- → What if the dish is too thick or thin?
Add broth gradually to thin or cook uncovered at the end to evaporate excess liquid for a thicker consistency.
- → Can I prepare this dish in advance?
Yes, assemble ingredients in the crockpot insert and refrigerate overnight before slow cooking the next day.
- → What are good variations for beans or vegetables?
Try substituting kidney beans with black or pinto beans, and corn with diced zucchini for different textures and flavors.