Slow Cooker Turkey Chili PLUS Stovetop Instructions
Slow Cooker Turkey Chili PLUS Stovetop Instructions
Homemade slow-cooker turkey chili is full of flavor and rich in flavor. It’s loaded with beans, ground or chopped turkey, and spices!
Slow cooker recipes are perfect for those busy weeknights or cold weather. This chili is no exception! It’s perfectly filling on its own, or you can serve it with sour cream cornbread or homemade dinner rolls.
warm + hearty
I love soup and chili especially when the weather starts to change! ! In fact, my whole family loves soup. They are warm and plump and versatile.
Slow Cooker Turkey Chili is a “set it and forget it” food that can be prepared in the morning for a quick and easy dinner on a busy night. You can even use leftover turkey for those special occasions.
This chili is delicious and filling on its own. But if you want more, you can complete the meal with our favorite homemade cornbread.
Making Turkey Chili in a Crockpot
Turkey. Heat a skillet over medium heat and add olive oil and turkey. Cook until evenly browned. Drain excess oil.
combine. Spray the crock pot with cooking spray and add the browned turkey, tomatoes, beans, corn, and green peppers. Add water and seasoning and stir.
Cook. Cover and cook on low for 8 hours or high for 4 hours.
Stove Instructions
If you want to make this recipe and don’t have time to let it simmer in the crock pot, you can easily do it on the stove.
beef. Sear the meat in a Dutch oven or large pot.
combine. Add remaining ingredients.
boil. Bring the soup to a boil, then reduce the heat and simmer for 20-30 minutes.
top creative
Although the soup is delicious on its own, it really shines with some extra toppings. Here are some delicious ideas:
- Shredded cheese of your choice
- avocado
- coriander
- sour cream or greek yogurt
- green onions
- tortilla strips
- hot sauce or red pepper flakes
Recipe Tips + Storage Information
For easy cleanup, use Crock Pot Liner.
this is a great soup made with leftover turkey. Usually after Thanksgiving as that is the most common time of year people roast their turkey. You can also use ground turkey instead of raw turkey. If you’re not a turkey lover, use chicken, pork, or beef.
To make this recipe ahead of time, Cook the turkey the night before and place in the refrigerator. Throw all the ingredients in the pot in the morning and cook.
Divide remaining soup into individual containers. shop Up to five days in the refrigerator. freeze It lasts up to 3 months. thaw, if applicable, reheat in the microwave or on the stove top.
For more chili recipes, try:
Course Soup
American food
Prep time 10 minutes
4 hours cooking time
Total time 4 hours 10 minutes
10 servings
Calories 650 kcal
by Lil’ Luna
- 1 tablespoon vegetable oil
- 1 pound ground turkey or 2 cups shredded turkey
- 1 can diced tomatoes
- 1 can corn
- 1 can diced green peppers
- 1 can (15 ounces) Great Northern beans, drained
- 1 can (15 ounces) black beans, drained
- 3/4 degree Celsius water
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch black pepper
- 1 pinch ground allspice
- 1 teaspoon red pepper flakes optional
- Garlic salt to taste
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Heat a skillet over medium heat and add olive oil and turkey. Cook until evenly browned. Drain excess oil.
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Spray the crock pot with cooking spray and add the browned turkey, tomatoes, beans, corn, and green peppers. Add water and seasoning and stir.
-
Cover and cook on low for 8 hours or high for 4 hours.