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Slow Cooker Turkey Chili Recipe

Slow Cooker Turkey Chili
Source: Food Network Kitchen



  • 2 tablespoons vegetable oil
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3/4 pound ground turkey (preferably dark meat)
  • Kosher salt
  • One 28-ounce can fire-roasted diced tomatoes
  • 2 3/4 cups low-sodium chicken broth, plus more for thinning the chili if needed
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • Two 15-ounce cans pinto beans, strained and rinsed
  • 1 medium onion, chopped
  • 2 cups crushed corn tortilla chips, plus whole for serving
  • 3 cloves garlic, chopped
  • Sliced scallions, shredded Cheddar, sour cream and chopped pickled jalapeno, for serving
8 to 10 servings


  • Heat the oil in a large nonstick skillet over medium-high heat.
  • Add the tomato paste, chili powder, cumin and cayenne and cook, stirring, until the oil is brick-red and the mixture is dry, about 2 minutes.
  • Add the ground turkey and 1 teaspoon salt and cook, stirring and breaking up into smaller pieces, until the mixture is combined (the turkey doesn't need to be cooked all the way through at this point).
  • Transfer the mixture to the insert of a 6-quart slow cooker.
  • Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano and 1 teaspoon salt to the skillet over medium-high heat and bring to a simmer, whisking.
  • Cook for about 2 minutes. Add the tomato mixture, beans, onions, crushed tortilla chips and garlic to the insert and give the mixture a good stir.
  • Cover and cook on low for 6 to 8 hours.
  • Add chicken broth to thin the chili, if necessary. Season with salt. Serve with scallions, Cheddar, sour cream, pickled jalapeno and tortilla chips.



A recipe from Food Network Kitchen

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