Crockpot Turkey & Vegetable Chili
6 h 20 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This crockpot turkey and vegetable chili nails the cozy set-it-and-forget-it vibe, with big flavor from garlic, chili powder, cumin, smoked paprika, and a touch of chicken bouillon.
Loaded with peppers, carrots, corn, and beans, it is perfect for busy weeknights, game day, or meal prep, lighter than beef but still thick, hearty, and ready for that fresh cilantro finish.
Ingredients (6 servings)
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Ingredients
- 1 Tbsp olive oil olive oil
- 1½ lb ground turkey ground turkey 24 oz
- 1 medium onion, diced onion 1 ct medium
- 3 cloves garlic, minced garlic 0.27 head
- 1 red bell pepper, diced red bell pepper 1 ct
- 1 green bell pepper, diced green bell pepper 1 ct
- 2 medium carrots, diced carrots 0.21 lb medium
- 1 cup canned corn kernels canned sweet corn kernels 9.09 oz
- 2 cans (15 oz) kidney beans, drained, rinsed red kidney beans 29.85 oz (15 oz)
- 2 cans (14.5 oz each) diced tomatoes diced tomatoes 2 cans (14.5 oz each)
- 2 Tbsp tomato paste tomato paste 1 oz
- 1½ cups chicken broth chicken broth 12 fl oz
- 2 Tbsp chili powder chili powder 0.5 oz
- 2 tsp ground cumin ground cumin 0.17 oz
- 2 tsp chicken bouillon powder chicken bouillon powder 0.33 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ¼ tsp cayenne pepper cayenne pepper 0.02 oz
- 1½ tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
How to Make Crockpot Turkey & Vegetable Chili
-
Prep the vegetables
Diced onion, bell peppers, and carrots should be uniform so they cook evenly and disappear into that velvety chili body.
-
Brown the turkey
Heat the olive oil in a large skillet over medium high until shimmering, add the ground turkey with 1 teaspoon of the salt and the black pepper, and cook in two batches without crowding until browned with crispy bits.
-
Sauté aromatics and bloom the paste and spices
In the same skillet add the onion, cook 2 to 3 minutes until translucent, stir in garlic for 30 seconds, then add tomato paste and cook until brick red and sticky before stirring in chili powder, cumin, smoked paprika, oregano, cayenne, and bouillon for 30 seconds to wake them up.
-
Deglaze and load the slow cooker
Pour in a splash of the chicken broth to scrape up the browned fond, then transfer everything to the crockpot with the remaining broth, diced tomatoes, beans, corn, bell peppers, carrots, and the remaining 1/2 teaspoon salt.
-
Slow cook
Cook on Low for 6 to 7 hours or on High for 3 to 4 hours until the vegetables are tender and the turkey is succulent.
-
Adjust thickness and seasoning
If you want it thicker mash 1 cup of beans in the pot or crack the lid for the last 30 minutes, then taste and adjust salt, cayenne, and cumin until it pops.
-
Finish and serve
Stir in chopped fresh cilantro right before serving and ladle into warm bowls with your favorite toppings.
Substitutions
- Kidney beans -> black beans or pinto beans
- Black beans give a silkier bite and a slightly sweeter, earthy note, while pintos go creamy and make the chili feel richer without dairy.
- Chicken bouillon -> white miso paste (1 to 1.5 tablespoons)
- Miso brings clean savory depth and a round saltiness that tastes like you simmered the pot all day, and it keeps the broth glossy.
- Diced tomatoes -> fire roasted diced tomatoes
- Fire roasted tomatoes add subtle char and smoke that amplifies the paprika and makes the chili taste grill-kissed.
Tips
- Layer salt like a pro
- Season the turkey as it browns and again at the end so the whole pot tastes seasoned, not just the broth.
- Use the fond
- Do not skip deglazing the skillet because those browned bits are free flavor that turn a good chili into a great one.
- Tomato paste needs a fry
- Cook the paste until it darkens to sweeten it and remove raw acidity before slow cooking.
- Control body without starch
- Mash some beans in the pot or blitz a ladle of chili with an immersion blender to thicken while keeping it gluten free.
- Finish with fresh and acid
- A squeeze of lime or a teaspoon of apple cider vinegar and a handful of cilantro at the end makes the spices snap to attention.
- Batch and freeze smart
- Cool completely, portion into flat bags or glass containers, and freeze because this chili gets even better on day two and three.
Nutrition Facts *
| Energy | 470 | kcal |
|---|---|---|
| Protein | 33 | g |
| Total Fat | 22 | g |
| Carbohydrates | 36 | g |
| Dietary Fiber | 11 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chili is too thin. How do I fix it without overcooking?
- Mash 1 cup of beans into the pot, let it simmer uncovered for 20 to 30 minutes, or stir in 1 to 2 tablespoons of fine cornmeal or masa harina and cook 5 minutes.
- It tastes flat. What should I add?
- Add a pinch of salt first, then a squeeze of lime or 1 teaspoon apple cider vinegar, and if it still needs depth stir in 1 teaspoon soy sauce or a dab of miso.
- Too spicy. How can I calm it down?
- Stir in additional tomatoes or beans, add a teaspoon of brown sugar, and finish with a dollop of sour cream or plain yogurt at the table for individual bowls.
- Can I skip browning the turkey?
- You can, but you will lose meaty flavor and texture, so if you must skip it increase smoked paprika to 1.5 teaspoons and make sure to bloom the spices with the paste.
- How do I make this on the stovetop instead?
- Use a heavy pot, follow the same steps, then simmer covered on low for 60 to 75 minutes, stirring occasionally to prevent sticking.
Serving Suggestions
Big bowls love crunchy toppings, so hit it with diced red onion, avocado, and crushed tortilla chips, or slide a slice of hot skillet cornbread alongside to soak up the good stuff.
If you want swagger, stir in a square of dark chocolate or a shot of espresso during the last 10 minutes for stealthy depth, and finish with grilled corn off the cob to add sweet char and texture.
More pairings:
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