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Turkey Chili (Stove Top or Slow Cooker)

This Turkey Chili recipe can be on the table in less than an hour and is divinely delicious, healthy yet hearty and SO packed with flavor you won’t even miss the beef! It’s loaded with lean ground turkey, beans, veggies and robust seasonings and is the perfect vehicle for all your favorite chili toppings from cheese to sour cream to chips.  This healthy Turkey Chili makes wonderful leftovers or it freezes fabulously for an instant dinner any night of the week.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 -12

Ingredients

1 tablespoon olive oil

Toppings (your favs!)

  • cheese
  • green onions
  • cilantro
  • Avocados/guacamole
  • crackers
  • chips
  • Sour cream/Greek yogurt
  • Amazing with Sweet Cornbread!

Instructions

STOVE TOP

  • Heat olive oil in a large Dutch oven/soup pot over medium high heat. Add turkey and vegetables and cook until turkey is cooked through, breaking up clumps as you go. Add all seasonings, beef bouillon and garlic and sauté 1 minute.
  • Stir in all remaining ingredients. Bring to a boil, cover, then reduce heat to a simmer for 10 minutes. Uncover and simmer for 20-30 minutes or until chili thickens to desired consistency, stirring occasionally.
  • After simmering, if you would like a thinner chili, stir in water to reach desired consistency. Taste and add salt, pepper or cayenne pepper if desired. Serve with desired toppings such as cheese, green onions and crackers.

SLOW COOKER

  • Heat olive oil in a large skillet over medium high heat. Add turkey and onion and cook and crumble until turkey is cooked through. Drain.
  • Lightly coat a 6 qt. slow cooker with nonstick cooking spray. Add turkey and all remaining chili ingredients. Stir.
  • Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Serve with desired toppings.

Video

Notes

Don't miss the "how to make" recipe video at the top of the post!

Crockpot Turkey Chili Tips and Tricks

  • You can brown your turkey with your onions the night before then literally dump and cook the next day. It doesn’t get much easier than that!
  • I do find that turkey chili gets thicker on the stove, so if you like thicker chili then remove the lid from the crockpot the last hour or so to let some of the moisture evaporate.
  • Use a 6-quart slow cooker so the contents fit comfortably.
  • If you don’t have a 6-quart slow cooker or simply want to make less chili, then half the recipe.

How to Freeze Turkey Chili

  • Let Turkey Chili cool completely in the refrigerator.
  • Divide chili into freezer friendly plastic containers or freezer bags. Squeeze out any air.
  • Label and date.
  • Freeze for up to 3 months.
  • Let frozen chili thaw in the refrigerator overnight then empty contents into a soup pot or microwave safe dish and reheat.