Slow Cooker Turkey Chili Recipe

Ground turkey: A lean protein that serves as the base for the chili.

Onion: Adds a sweet and savory flavor to the dish.

Bell pepper: Provides a slight sweetness and crunch.

Garlic: Enhances the overall flavor with its aromatic qualities.

Diced tomatoes: Adds acidity and a fresh tomato flavor.

Kidney beans: Adds texture and a hearty element to the chili.

Black beans: Contributes to the richness and provides additional protein.

Tomato sauce: Helps to thicken the chili and adds a deep tomato flavor.

Vegetable broth: Adds depth and helps to meld the flavors together.

Chili powder: Provides the signature chili flavor with a bit of heat.

Cumin: Adds a warm, earthy flavor to the dish.

Paprika: Contributes a mild sweetness and a vibrant color.

Salt: Enhances all the flavors in the chili.

Pepper: Adds a bit of heat and balances the flavors.

When browning the ground turkey in the skillet, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and better texture in your chili. Additionally, sautéing the onion, bell pepper, and garlic until they are softened enhances their flavors, which will meld beautifully during the slow cooking process.

• ground turkey - Substitute with textured vegetable protein (TVP): TVP is a high-protein soy product that mimics the texture of ground meat, making it an excellent vegan substitute.

• onion - Substitute with onion: No substitution needed as onion is already vegan.

• bell pepper - Substitute with bell pepper: No substitution needed as bell pepper is already vegan.

• garlic - Substitute with garlic: No substitution needed as garlic is already vegan.

• diced tomatoes - Substitute with diced tomatoes: No substitution needed as diced tomatoes are already vegan.

• kidney beans - Substitute with kidney beans: No substitution needed as kidney beans are already vegan.

• black beans - Substitute with black beans: No substitution needed as black beans are already vegan.

• tomato sauce - Substitute with tomato sauce: No substitution needed as tomato sauce is already vegan.

• vegetable broth - Substitute with vegetable broth: No substitution needed as vegetable broth is already vegan.

• chili powder - Substitute with chili powder: No substitution needed as chili powder is already vegan.

• cumin - Substitute with cumin: No substitution needed as cumin is already vegan.

• paprika - Substitute with paprika: No substitution needed as paprika is already vegan.

• salt - Substitute with salt: No substitution needed as salt is already vegan.

• pepper - Substitute with pepper: No substitution needed as pepper is already vegan.

• Allow the turkey chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chili into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date. This ensures you keep track of freshness and consume the chili within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. The flavors often meld together beautifully over time, making it even tastier.
• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to enjoy, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-minute intervals and stirring in between to ensure even heating.
• If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
• Garnish with your favorite toppings such as avocado, cilantro, or vegan cheese to elevate the flavors before serving.

• Stovetop Method: Place the leftover turkey chili in a saucepan over medium heat. Stir occasionally to ensure even heating. If the chili appears too thick, add a splash of vegetable broth or water to reach your desired consistency. Heat until the chili is steaming and hot throughout, about 5-10 minutes.

• Microwave Method: Transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 30-second intervals until the chili is hot.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chili in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes, or until the chili is heated through. Stir halfway through the cooking time to ensure even heating.

• Slow Cooker Method: If you have time, you can reheat the chili in the slow cooker. Transfer the chili to the slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally, until the chili is hot.

• Double Boiler Method: For a gentle reheating option, place the chili in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the chili is heated through. This method helps prevent the chili from sticking or burning.

• Instant Pot Method: Use the sauté function on your Instant Pot. Add the leftover chili to the pot and stir occasionally until heated through. If the chili is too thick, add a bit of vegetable broth or water to reach the desired consistency.

• Skillet: Used to cook the ground turkey and sauté the vegetables until they are softened.

• Spatula: Handy for stirring and breaking up the ground turkey as it cooks in the skillet.

• Knife: Essential for chopping the onion and bell pepper, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the vegetables and mincing the garlic.

• Slow cooker: The main appliance used to combine all the ingredients and cook the chili slowly over several hours.

• Can opener: Necessary for opening the cans of diced tomatoes, kidney beans, black beans, and tomato sauce.

• Measuring spoons: Used to measure out the chili powder, cumin, paprika, salt, and pepper accurately.

• Measuring cup: Used to measure the vegetable broth.

• Mixing spoon: Useful for stirring the ingredients together in the slow cooker to ensure they are well combined.

Use pre-chopped vegetables: Save time by using pre-chopped onions, bell peppers, and garlic from the store.

Opt for canned beans: Canned kidney beans and black beans are already cooked, reducing prep time.

Batch cook: Double the recipe and freeze half for a quick meal later.

Use a slow cooker liner: Simplify cleanup by using a slow cooker liner.

Pre-measure spices: Measure out chili powder, cumin, and paprika in advance and store in a small container.