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Slow Cooker Turkey Chili

This hearty turkey chili is made by slow cooking shredded leftover turkey with beans, peppers, and smoky spices until all flavors meld into a comforting, thick stew. The dish boasts tender meat and a vibrant, smoky tomato base, with a rich aroma of cumin and roasted peppers. It’s a no-fuss recipe perfect for post-holiday leftovers that practically cooks itself.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups shredded leftover turkey preferably cooked and cooled
  • 1 can fire-roasted diced tomatoes 14.5 oz can
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 bell pepper red bell pepper seeded and chopped
  • 1 poblano pepper poblano pepper seeded and chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup chicken or turkey broth
  • 1 teaspoon cumin ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 tablespoons olive oil
  • to taste salt and black pepper for seasoning

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Skillet
  • Wooden spoon

Method
 

  1. Dice the onion, red bell pepper, and poblano pepper into small, uniform pieces. Mince the garlic cloves finely.
  2. Heat olive oil in a skillet over medium heat until shimmering. Add the diced onions and peppers, sautéing until they soften and turn fragrant, about 5 minutes. You should see them becoming translucent and slightly caramelized around the edges.
  3. Add the minced garlic to the skillet and cook for another minute until it releases a fragrant aroma. Stir constantly to prevent burning.
  4. Transfer the sautéed vegetables and garlic into the slow cooker. Pour in the diced tomatoes with their juices, and add the drained black beans and kidney beans. Stir to combine all the ingredients evenly.
  5. Sprinkle in the cumin, smoked paprika, and cayenne pepper. Pour in the broth and stir everything together. Season with salt and pepper to taste.
  6. Gently fold in the shredded leftover turkey, making sure it’s coated with the spices and distributed evenly throughout the mixture.
  7. Cover the slow cooker with its lid and set it to low for 4 to 6 hours. During cooking, the house will fill with a smoky, savory aroma as the flavors meld and the turkey becomes tender.
  8. Halfway through cooking, give the chili a gentle stir, checking that the ingredients are cooking evenly. If it looks too thick, add a splash more broth.
  9. Once the cooking time is up, lift the lid and check that the chili is thickened, bubbling gently, and the meat is tender. Taste and adjust seasonings if needed.
  10. Turn off the slow cooker and let the chili rest, uncovered, for about 10 minutes. This helps the flavors settle and the chili to thicken slightly.
  11. Serve the turkey chili hot, garnished with fresh herbs or a squeeze of lime if desired. Enjoy the warm, smoky, and hearty flavors in every spoonful.