Slow Cooker Turkey Chili Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important tips and more. Here is the best "Slow Cooker Turkey Chili" recipe we have found so far.

Slow Cooker Turkey Chili
Recipe Information

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  • 2 jalapeños
  • 3 tablespoons olive oil(45ml)
  • 1 cup yellow onionfinely chopped
  • 3 cloves garlicminced
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons cuminground
  • 1/2 teaspoon smoked paprika
  • 1 pound ground turkey(454g)
  • 1/2 teaspoon black pepperfreshly ground
  • 1 teaspoon kosher salt
  • 2 cups butternut squash(330g) diced, ¼-inch cubes
  • 28 ounces diced tomatoescanned, with liquid
  • 15 ounces kidney beanscan, drained and rinsed
  • 1/2 cup yellow corn kernels(143g) raw, canned, or frozen
  • 3/4 cup yellow bell pepper(110g) ¼-inch dice
  • 1/4 teaspoon apple cider vinegar
  • cup unsalted chicken stock(240ml)
  • 1/2 cup sour cream(120ml) for garnish
  • 1/2 cup cheddar cheese(60g, 2 ounces) grated, for garnish
  • 1/4 cup green onionsliced, for garnish (optional)


  1. Place peppers on a foil-lined sheet pan.
  2. Drizzle 1 tablespoon olive oil to lightly coat the jalapeno peppers.
  3. Broil for 5 minutes about 5-6 inches from the top of the oven.
  4. Flip peppers and broil another 5 minutes until brown and blistered on both sides. Remove and allow to cool.
  5. Remove the stem and seeds of the roasted pepper, mince and add to the slow cooker.
  6. In a medium-sized microwave-safe bowl add 1 tablespoon olive oil, onions, garlic, chili powder, cumin, and paprika. Stir to combine.
  7. Microwave mixture for 2 minutes, then stir. Cook 2 more minutes, then transfer to the slow cooker.
  8. Warm 1 tablespoon olive oil in a large saute pan over medium heat.
  9. Add ground turkey, black pepper and salt, cook until meat is no longer pink, about 5 minutes. Break up the meat with a spoon, but leave some larger chunks. Transfer to slow cooker.
  10. Add butternut squash, tomatoes and the juice, beans, corn, bell pepper, apple cider vinegar and chicken stock to the slow cooker.
  11. Cover and cook until squash is tender on high setting for 3 to 4 hours, or low setting for 5 to 6 hours.
  12. Taste chili and season with salt and pepper as desired. Add more chicken stock if needed.
  13. Serve hot. Garnish with green onions, cheddar cheese and green onions if desired.

Nutrition Facts

Calories 212                             Calories from Fat 63
                                                            % Daily Value*
Fat 7g                                                             11%
Saturated Fat 1g                                          5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 28mg                                       9%
Sodium 353mg                                            15%
Potassium 451mg                                      13%
Carbohydrates 21g                                      7%
Fiber 6g                                                         24%
Sugar 5g                                                           6%
Protein 18g                                                   36%
Vitamin A 3500IU                                       70%
Vitamin C 64.4mg                                      78%
Calcium 70mg                                                7%
Iron 1.4mg                                                        8%

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