I love this slow-cooker turkey chili recipe. Surprise ingredients like coffee and wine give it a rich, deep flavor that we balance by topping it off with avocado and green onion. Make a big batch and freeze any leftovers! —Terri Crandall, Gardnerville, Nevada
Slow-Cooker Turkey Chili
Can you freeze Slow-Cooker Turkey Chili?
Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.
Slow-Cooker Turkey Chili Tips
Can you put raw ground turkey in a slow cooker?
We don’t recommend cooking raw ground turkey in the slow cooker. Doing so can make it difficult to test the meat for doneness, which means it could be unsafe to consume. Cooking raw turkey in the slow cooker will also likely add to the overall cooking time. Browning ground turkey in a skillet allows you to drain the fat before adding it to the slow cooker, ultimately improving the texture and flavor of your slow-cooked dish.What goes well with turkey chili?
If you want to stick to the classics, pair your turkey chili with cornbread, a green salad or crusty dinner rolls. You can also think outside the box by serving it alongside quesadillas, baked potatoes, french fries, onion rings, coleslaw or grilled cheese sandwiches.How long does turkey chili last in the fridge?
Like other soups and stews, chili lasts for about 3 to 4 days in the fridge. (Check our guide to how long food lasts for more details.) If you'd like to keep your turkey chili for longer than a few days, we recommend freezing it. On average, chili lasts for 4 to 6 months in the freezer. When freezing, let the chili cool before ladling it into freezer-proof containers or storage bags. For best results, thaw it in the refrigerator overnight before reheating.Research contributed by Mark Hagen, Taste of Home Executive Editor
Slow-Cooker Turkey Chili
Prep Time
30 min
Cook Time
7 hours 15 min
Yield
8 servings (2-3/4 quarts)
Ingredients
- 2 tablespoons olive oil
- 1-1/2 pounds ground turkey
- 1 medium onion, chopped
- 2 tablespoons ground ancho chile pepper
- 1 tablespoon chili powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons paprika
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 1 medium sweet yellow pepper, chopped
- 1 medium sweet red pepper, chopped
- 1 can (4 ounces) chopped green chiles
- 1 garlic clove, minced
- 1 cup brewed coffee
- 3/4 cup dry red wine or chicken broth
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- Sliced avocado and chopped green onions
Directions
- In a large skillet, heat oil over medium heat. Add turkey and onion; cook until meat is no longer pink, breaking up turkey into crumbles, 8-10 minutes.
- Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chiles and garlic; stir in coffee and wine.
- Cook, covered, on low 7-9 hours. Stir in beans; cook until heated through, 15-20 minutes longer. Top servings with avocado and green onions.
Nutrition Facts
1-1/3 cups (calculated without avocado): 360 calories, 17g fat (4g saturated fat), 58mg cholesterol, 1033mg sodium, 29g carbohydrate (6g sugars, 7g fiber), 21g protein.
Loading Popular in the Community
Loading Reviews
