Hearty, flavorful, and incredibly simple to prepare, this Slow Cooker Turkey Chili recipe is the ultimate comfort food, especially perfect for transforming your holiday leftovers into a brand-new family favorite. Forget the fuss; just set it and let your crock pot do all the work!
Transforming Leftover Turkey into a Culinary Masterpiece
There’s nothing quite like the warmth and satisfaction of a good bowl of chili, especially when it’s been simmering to perfection all day. Our Crock Pot Turkey Chili isn’t just any chili; it’s a brilliant solution for that delicious but often abundant leftover holiday turkey. Instead of letting that succulent meat go to waste, we’re giving it a vibrant second life in a dish that’s both incredibly easy to make and deeply satisfying. This recipe takes the beloved flavors of traditional chili and infuses them with the rich, tender goodness of turkey, creating a meal that feels both familiar and excitingly new.
Imagine walking through the door after a long day, greeted by the inviting aroma of a perfectly cooked chili. That’s the magic of this slow cooker recipe. It requires minimal effort upfront, allowing you to “set it and forget it,” then return to a winning dinner that’s ready and waiting. Whether it’s post-Thanksgiving, Christmas, or any occasion that leaves you with extra turkey, this recipe will make that leftover turkey sing, proving that comfort food can also be smart and resourceful.
Beyond its convenience, this Slow Cooker Turkey Chili offers a healthier twist on classic chili without compromising on flavor. Turkey is a leaner protein choice, making this a lighter option for those seeking wholesome meals. Packed with vegetables and robust spices, each spoonful is a comforting blend of textures and tastes, promising to warm your tummy and your soul. If you’re searching for that perfect, tummy-warming chili recipe that cleverly utilizes leftovers, this Crock Pot Turkey Chili recipe is precisely what you need.
Frequently Asked Questions About Slow Cooker Turkey Chili
This recipe is designed to be on the milder side, offering just a very slight, pleasant kick that most palates will enjoy. It’s perfectly balanced for families and those who prefer a less intense heat. If you’re a chili enthusiast who loves a fiery bowl, customizing the spice level is incredibly easy. Simply increase the amount of cayenne pepper or chili powder you add to the pot. For an extra punch, you can also sprinkle in some hot sauce directly into your serving bowl. Remember, it’s always easier to add more heat than to take it away, so start with the recommended amount and adjust to your preference!
For the best texture and to ensure proper cooking time, it is highly recommended to soak your dry red kidney beans overnight. Soaking helps them rehydrate, reduces cooking time, and can also help with digestibility. However, if you find yourself short on time or simply forgot to soak them, don’t worry! You can still use unsoaked dry beans, but you’ll need to extend your cooking time by at least two hours to ensure they become tender. A convenient shortcut is to substitute the dry beans with two (15-ounce) cans of drained and rinsed kidney beans. Using canned beans will significantly reduce the preparation time and ensure your chili is ready when you are, without compromising on flavor.
Mexene chili powder is a favorite for its unique blend of spices that delivers a truly authentic chili flavor. It’s often found in the ethnic foods aisle or spice section of well-stocked grocery stores, particularly where Mexican products are located. If you’re having trouble locating it, you can easily create your own substitute blend using common pantry spices. For every 2.5 tablespoons of Mexene chili powder, you can use the following homemade mixture:
*1 tablespoon standard chili powder
*1 tablespoon ground cumin
*1 teaspoon garlic powder
*1/8 teaspoon cayenne pepper (adjust to desired heat)
This blend will provide a similar depth of flavor, ensuring your turkey chili is just as delicious.
Absolutely! While this recipe is fantastic for using up leftover roast turkey, it’s incredibly versatile and works wonderfully with other proteins. If you don’t have turkey on hand, cooked chicken is an excellent substitute. Simply cook and shred your chicken, then process it in a food processor to achieve a similar consistency to the turkey, as described in the instructions. Ground beef or ground turkey can also be used; just ensure you cook and crumble the meat thoroughly in a skillet before adding it to the crock pot with the other ingredients. This flexibility means you can enjoy this comforting chili any time, regardless of whether you have holiday leftovers.
Adding a touch of sugar to chili is a common chef’s trick, especially when using a lot of tomatoes. Tomatoes, while delicious, can sometimes contribute a strong acidity to the dish. A small amount of sugar, typically about a tablespoon added at the end of cooking, helps to balance and cut through this acidity, creating a more mellow and well-rounded flavor profile. You won’t actually taste the sugar itself; its purpose is purely to enhance the overall harmony of the ingredients. Another clever trick to achieve a similar effect is to add a diced carrot to your chili. Carrots naturally contain sugars that can help reduce acidity and also boost the vegetable content of your meal.
No problem at all! A food processor is a convenient tool for quickly breaking down the cooked turkey into smaller pieces, but it’s by no means essential. You can easily achieve the desired consistency by hand. Simply chop the leftover roast turkey into smaller chunks using a sharp knife on a cutting board. Aim for pieces that are roughly the size of ground meat, ensuring they will integrate well into the chili. This method might take a few extra minutes, but the delicious result will be well worth it!
Storing leftover chili is straightforward, making it perfect for meal prep or enjoying later. Once the chili has completely cooled down to room temperature, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. For longer storage, this turkey chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags. When properly sealed, it can be stored in the freezer for up to 6 months. To defrost, simply remove it from the freezer and place it in the refrigerator overnight. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until it’s heated through, adding a splash of water or broth if it seems too thick.
The beauty of chili lies in its versatility, especially when it comes to toppings! Elevate your Crock Pot Turkey Chili with a variety of garnishes that add texture, freshness, and extra flavor. Popular choices include a dollop of cool sour cream or Greek yogurt, creamy sliced avocado, freshly chopped cilantro, shredded cheddar or Monterey Jack cheese, and crunchy corn chips or Fritos for dipping. For an added kick, consider thinly sliced jalapeños (fresh or pickled). A squeeze of fresh lime juice can also brighten the flavors beautifully. Don’t be afraid to get creative and experiment with your favorite combinations!
Essential Ingredients for Your Hearty Crock Pot Turkey Chili
Crafting this flavorful chili requires a simple list of ingredients, many of which you likely already have in your pantry. The combination of fresh vegetables, robust spices, and canned goods creates a rich and deeply satisfying stew. Here’s a breakdown of what you’ll need to gather:
- Leftover Roast Turkey: The star of the show! Aim for 3-4 cups, with any skin removed, ready to be transformed.
- Dry Red Kidney Beans: Soaked overnight for optimal texture and cooking. (See FAQs for canned bean substitution).
- Chopped Tomatoes and Chiles (Canned): A 10-ounce can adds a subtle heat and a touch of tang.
- Tomato Sauce (Canned): A 14-ounce can forms the rich base of the chili.
- Chopped Tomatoes (Canned): Three 14-ounce cans provide chunky tomato goodness and depth of flavor.
- Yellow Onions: Two finely diced onions lay a foundational aromatic layer.
- Green Bell Pepper: One finely diced pepper adds freshness and a slightly sweet, earthy note.
- Celery: Two finely diced ribs contribute a crisp texture and classic mirepoix flavor.
- Garlic: Five minced cloves infuse the chili with pungent, savory depth.
- Bay Leaves: Two large bay leaves add a subtle herbaceous note that deepens as the chili simmers.
- Creole Seasoning: One tablespoon, or an all-purpose seasoning like “Season All,” for a complex blend of savory spices.
- Mexene Chili Powder Seasoning: 2.5 tablespoons for that authentic chili flavor. (Refer to FAQs for a homemade substitute).
- Salt and Pepper: To taste, essential for enhancing all the other flavors.
Gathering these ingredients is the first step towards a truly exceptional slow-cooked meal that everyone will love!
How to Make Flavorful Crock Pot Turkey Chili: A Step-by-Step Guide
Making this Crock Pot Turkey Chili is incredibly simple, allowing you to enjoy a gourmet-quality meal with minimal effort. The slow cooker does most of the heavy lifting, ensuring all the flavors meld together perfectly over hours of gentle simmering. Follow these easy steps to prepare your next favorite comfort food:
Step 1: Prepare the Turkey
Begin by taking your leftover roast turkey, ensuring any skin or large bones have been removed. Place the turkey meat into a food processor. Pulse a few times until the turkey is ground into small, bite-sized chunks. You want a consistency similar to ground meat, which will blend seamlessly into the chili without being stringy. If you don’t have a food processor, simply chop the turkey by hand into small pieces.
Step 2: Chop the Vegetables
Next, prepare all your fresh vegetables. Finely dice the yellow onions, green bell pepper, and celery ribs. Mince the garlic cloves. Uniformly chopping your vegetables ensures they cook evenly and release their flavors into the chili broth. This prep work is the most hands-on part of the entire recipe!
Step 3: Combine All Ingredients in the Slow Cooker
Now for the easiest part! Add all the prepared ingredients into your slow cooker. This includes the processed turkey, soaked kidney beans (or canned equivalent), canned chopped tomatoes and chiles, tomato sauce, canned chopped tomatoes, diced yellow onions, green bell pepper, celery ribs, minced garlic, bay leaves, creole seasoning, and Mexene chili powder seasoning. Hold off on adding the salt and pepper for now; these will be adjusted at the end to taste.
Step 4: Slow Cook to Perfection
Place the lid on your slow cooker and set it to cook. You have two options for cooking time:
- High: Cook for 4-6 hours.
- Low: Cook for 6-8 hours.
The longer cooking time on low heat often allows the flavors to deepen even further, resulting in a richer chili. Once the cooking time is complete and the beans are tender, the chili will be thick and fragrant.
Step 5: Season and Serve
Before serving, carefully remove the bay leaves from the chili. Taste the chili and adjust the seasoning as needed by adding salt and pepper to your preference. This is also the time to address any acidity. If the tomatoes taste a bit too sharp, stir in a touch of brown sugar (about a tablespoon) to balance the flavors. The sugar will cut the acidity without making the chili taste sweet. Serve your delicious Crock Pot Turkey Chili with your favorite accompaniments, such as a dollop of sour cream, creamy avocado slices, fresh cilantro, crunchy corn chips, or a generous sprinkle of shredded cheese.
Looking for More Delicious Slow Cooker and Turkey Recipes?
If you loved this convenient and flavorful Crock Pot Turkey Chili, you’re in for a treat! Our collection of recipes focuses on easy, comforting meals that bring joy to your kitchen. Explore more ways to utilize your slow cooker or find new inspirations for turkey-based dishes:
- Hearty Turkey Pot Pie Casserole
- Effortless Crock Pot Turkey Breast
- Comforting Crock Pot Shepherd’s Pie
- Flavorful Crock Pot Mississippi Turkey Breast
- Mastering How To Fry A Turkey: (Step-by-Step Photos)
- Easy Crock Pot Turkey Meatball Subs
- Classic Crock Pot Salisbury Steak
- The Best Crock Pot Mississippi Pot Roast
- Simple Crock Pot Mississippi Chicken
- Our Favorite Crock Pot Meatloaf
- Creamy Crock Pot Swedish Meatballs
- Authentic Cincinnati Chili
Crock Pot Turkey Chili
Cooked low and slow, this Crock Pot Turkey chili is not only easy and tasty but it is the perfect way to use up that leftover holiday turkey!
Prep Time: 10 minutes |
Cook Time: 8 hours |
Total Time: 8 hours 10 minutes
Servings: 10 |
Author: Brandie Skibinski
Ingredients
- 3-4 cups leftover roast turkey (any skin removed)
- 1 cup dry red kidney beans, soaked overnight
- 10 ounce can chopped tomatoes and chiles
- 14 ounce can tomato sauce
- 3 (14 ounce) cans chopped tomatoes
- 2 yellow onions finely diced
- 1 green bell pepper finely diced
- 2 celery ribs finely diced
- 5 cloves garlic minced
- 2 large bay leaves
- 1 Tablespoon creole seasoning (or Season All)
- 2-1/2 Tablespoons Mexene chili powder seasoning (see below to make your own)
- Salt and pepper, to taste
Instructions
- Add the turkey to a food processor and pulse a few times until the turkey is ground enough to small chunks. Alternatively, finely chop by hand.
- Finely chop all the vegetables: yellow onions, green bell pepper, celery ribs, and mince the garlic.
- Combine all ingredients (except salt and pepper) into your slow cooker. Stir well to ensure everything is evenly distributed.
- Cover the slow cooker with its lid. Cook on high for 4-6 hours, or on low for 6-8 hours, until the beans are tender and the flavors have melded.
- Once cooked, remove the bay leaves. Taste the chili and season with salt and pepper to your liking. If the chili tastes too acidic, add about a tablespoon of brown sugar to balance the flavor.
- Serve hot with your favorite accompaniments such as sour cream, avocado, cilantro, corn chips, or shredded cheese.
Notes
- You can substitute cooked chicken for turkey if you do not have leftover turkey. Ground beef or ground turkey, cooked and crumbled, also works well.
- Instead of dry beans, you can use two (15-ounce) cans of drained and rinsed kidney beans for quicker prep.
- This chili can be frozen for up to 6 months. Allow to cool completely, then store in airtight, freezer-safe containers. Defrost overnight in the refrigerator before reheating.
- If you find the chili too acidic after tasting, a tablespoon of brown sugar at the end of cooking can help balance the flavors without making it sweet.
- If you can’t find Mexene chili seasoning powder, substitute with the following blend:
*1 tablespoon chili powder
*1 tablespoon cumin
*1 teaspoon garlic powder
*1/8 teaspoon cayenne pepper
Course: Main Course |
Cuisine: American
Nutrition
Calories: 358kcal |
Carbohydrates: 29g |
Protein: 40g |
Fat: 9g |
Sodium: 607mg |
Fiber: 7g |
Sugar: 9g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?
Share it on Instagram @thecountrycook and mention us #thecountrycook!