Slow Cooker Turkey Chili

It’s cold here. And I don’t mean “Grab your jackets, it’s below 75 degrees” cold. I mean, “It’s just about freezing and nobody knows what to do” cold. Us South-Texans freak out when it gets this cold. We light the fires in our houses, swear not to go outside for the for-seeable future, and pull out our trusted soup and crockpot recipes. Well, get ready to add this Slow Cooker Turkey Chili to your “what to do when it’s freakishly cold outside” list.

This chili is so easy to cook and has a decent spice level that makes de-thawing from the weather outside a little easier (you can tame down the spice if you want or are feeding this to kids). Brown the meat in the morning, throw everything in the crockpot, and come home to a delicious, warm, chili that just happens to be good for you!

Serves: 3-4


1 pound lean ground turkey
1 white onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1 (10 ounce) can Rotel
1 (8 ounce) can tomato sauce
1 (15 ounce) can Kidney beans (and its liquid)
1/2 cup reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder (reduce to 1/2 teaspoon for a milder chili)
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon cayenne (omit this for a milder chili)
1/2 teaspoon pepper
Optional toppings: shredded cheese, avocado, tortilla or corn chips


  1. Heat skillet over medium-high heat. Brown turkey until no longer pink. Add turkey to crock pot.
  2. Add the remaining ingredients to the crockpot and stir. Cover and cook on low for 6-8 hours.
  3. Top with optional toppings and serve.

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