Slow Cooker Turkey Chili

Slow cooker turkey chili is a hearty meal that’s easy to prepare. Each bowl has fire-roasted jalapeños, butternut squash, tomatoes, beans, corn, and savory spices.

When you want a hearty meal that you can just set and forget, a big pot of this slow cooker turkey chili is your dinnertime solution. Wholesome, warm, and comforting, with a little bit of devilish spice in each spoonful. The combination of butternut squash, corn, bell pepper, tomatoes, kidney beans, and lean protein also has wonderful nutritional benefits.

For maximum flavor, I recommend browning the turkey meat first before placing in the Crock-Pot to add a depth of flavor. I also like to broil the jalapenos to add a smoky flavor to the chili as it simmers.

The right slow cooker equipment

My 6-quart Crock-Pot is very affordable (around $50 to $60) and fits nicely on my countertop. It’s the perfect size to make large batches of soup, stew, braised meats, and even ribs! My essential slow cooker guide gives more details on how it works and how to select the right size for your cooking needs.

Browning the turkey meat

Sautéing the meat ahead of time offers new flavors and textures to the chili through Maillard Browning. You can see the pigments of color as high heat is applied to the surface of the protein, which builds and creates new savory sensations. The slow cooker can only simmer and steam, not saute, so it’s good to spend a few minutes doing this before adding it to the pot.

Roasting the peppers

A chili would not be complete without some spicy peppers in the mix. Instead of just adding fresh chopped peppers, pre-cooking them in the broiler to get a brown and blistered skin creates deeper and more interesting flavors for an earthy and smoky profile.

Bloom the spices

Cooking the chili powder, cumin, and paprika in oil inside the microwave helps to release the fat-soluble flavors from the dried seasonings. The tastes and aromas become stronger and more vibrant, especially in chili.

Balancing acidity and sweetness

The San Marzano tomatoes add a hint of natural sweetness. The acid tenderizes the turkey meat as it slowly simmers. Any type of diced tomatoes can be used. Just make sure they are vine-ripened. The vinegar also brightens the flavor after hours of cooking.

The difference in cook times

For this crockpot turkey chili, at least 3 to 4 hours on high is needed, although 5 to 6 hours on low will give an even more flavorful recipe. The goal is to allow the lean ground meat to infuse all of the savory spices. This happens over low and slow cooking. The moist-heat cooking method in a closed vessel also tenderizes the butternut squash and peppers so that each bite melts together in your mouth.

A tip for cooking the butternut squash faster

Cover the butternut squash in a microwave-safe bowl, nuke for 5 minutes, and then they’ll be fork-tender and ready to go! This method reduces the time needed to cook the squash all the way through.

Broil the chili peppers

To build on the flavor layers, I broil a few chili peppers in the oven, and in less than 10 minutes, the green skin will char and blister like a burnt marshmallow. The roasting process adds a smokier taste to the chili and mellows out the heat a bit. If you like your meal spicy, throw in the seeds, and add more chilies or some cayenne pepper.

Make it ahead of time

This is slow cooker turkey chili that only gets better with time. The longer the ingredients have to mingle together, the more opportunities for flavors to settle in. If you do opt to make it ahead of time, you may need to add some water, chicken broth, or stock to loosen the chili. Simply taste and adjust the seasoning once reheated. Super easy.

Serve this bowl of chili with

• Cornbread
• White or brown rice
• Toppings like sour cream, shredded cheese like sharp cheddar, mozzarella or smoked gouda
• Chopped cilantro or parsley
• Quinoa