This hearty chili brings the bold flavors of the Southwest right to your table—without any fuss. Nobody can resist the savory combination of ground turkey, zesty tomatoes, and warm spices simmering together until perfectly tender. On a cool day, there’s nothing better than letting your slow cooker do all the heavy lifting and coming home to a satisfying, soul-warming meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
Instructions
1. Begin by warming the olive oil in a skillet over medium-high heat. Brown the ground turkey until fully cooked and no longer pink. Add the onion and garlic, cooking for an additional 3–4 minutes until softened and fragrant.
2. Transfer the sautéed mixture to your slow cooker. Stir in the diced tomatoes, black beans, kidney beans, and broth. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Give everything a good stir to ensure the spices are evenly distributed.
3. Cover the slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours. The longer the flavors mingle, the deeper and richer the chili becomes. A quick taste toward the end of cooking lets you adjust seasonings as needed.
4. Ladle the chili into bowls and top with your favorite garnishes. Shredded cheese, sliced jalapeños, chopped cilantro, and a dollop of sour cream or Greek yogurt all work beautifully. Enjoy!
5. Store any leftovers in an airtight container. The chili tastes fantastic the next day, and you can freeze portions for a quick lunch or dinner down the road.
This recipe is great for busy families, game-day parties, or anyone craving a lighter version of a classic comfort food—thanks to lean turkey instead of beef. Feel free to swap in different beans, add extra veggies (like bell peppers or corn), or adjust the heat level by experimenting with chipotles in adobo or a dash of cayenne. It’s an easy, reliable crowd-pleaser that will keep you warm and happy all season long.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
