This Slow Cooker Chipotle Turkey Chili is a fantastic chili recipe to try for game day or a lazy weekend meal! You won’t believe this recipe is healthy since it is packed with flavor.
I have a new chili recipe for you today. If you like chipotle flavor, then please try this recipe. I have made a similar recipe the last few years with chicken breast, and well, it just wasn’t right; I’ve tested it at least five times!
Is this recipe healthy?
Ground turkey is one of the leanest meats you can buy, and the rest of the ingredients are either vegetables, beans, or spices. Ground turkey chili is a very lean and healthy meal that you will make repeatedly. Chili can have a long list of ingredients, but that’s what makes it good. Different flavors simmer all day to make one great taste.
- Ground turkey – Find this near the chicken in the meat department; you can use any brand and it can have any percentage of fat. You can also use ground chicken and have the same results.
- Tomato products – This recipe has 3 kinds of canned tomato products, doing this makes a perfect chili. You will need diced tomatoes, tomato sauce, and tomato paste.
- Seasonings – No chili packet is used in this recipe! We are making our own custom chili seasoning out of chili powder, garlic powder, cumin, salt and pepper.
- Chipotle Peppers – These come in a can and are found on the Mexican food aisle.
- Beans – 2 cans of drained and rinsed pinto beans. We prefer pinto beans over kidney beans in this recipe.
- Vegetables – Onion and bell pepper and corn.
Step One: Add everything to the slow cooker. Stir well, making sure the tomato paste disappears into the other sauces.
Step Two: Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
Step Three: Serve with desired toppings
I make many different types of chili, and each is better with different toppings. Turkey chili goes great with these toppings:
- Shredded sharp white cheddar cheese
- Green Onions, or diced red onions
- Corn bread muffins or hunks of cornrbread
- Fritos corn chips or regular corn chips
- Top with diced avocado, minced jalapeno or a dash of hot sauce.
What are chipotle peppers?
- I use part of a can of chipotle peppers in adobo for this recipe. These are smoked jalapenos that have a seasoned sauce. You can find this on the Mexican food aisle.
- Warning, you don’t need much of this to flavor, and add a touch of heat to this recipe. I use 1 chipotle pepper and 1 tablespoon of the adobo sauce from the can. You can use more BUT I really recommend you try my measurements first, you could even add a bit more after it’s done
- These peppers are very potent but I think have a great smoky flavor. The leftovers peppers and sauce can be put in the freezer.
- Jalapeno – Don’t like the taste of smokey peppers? Mince a whole jalapeno instead and add at the beginning of the cooking time. You can also add a touch of red chili flakes for heat.
- Shredded Chicken Chili – Use two large chicken breasts for this recipe and shred them right before serving.
- Beer Chili – Add an entire bottle of beer to this recipe instead of the water. Most of the alcohol flavor will cookout, though a slight beer flavor will remain.
Ground chicken works excellent in chili. It browns very fast, so keep an eye on it.
Use a 6-quart or 8-quart instant pot. Using the saute feature, brown the meat. Add remaining ingredients. Make sure your valve is in the closed position. Pressure cook on HIGH for 15 minutes. Let the instant pot release pressure naturally.
Brown your meat along with the onion and bell pepper. Add remaining ingredients and simmer for 30-40 minutes. You may need to add more water as this simmers.
Leave out the chipotle peppers if you or a guest can not handle the heat. If you have already made the chili and need to tone down the heat, serve with a dollop of sour cream.
You can put this meal in the freezer before cooking and thaw and cook when you are ready. Though this is a giant recipe, you will have to divide this between two bags.
Both frozen corn and canned corn hold up well in the slow cooker. Use whichever you prefer or have on hand.
Place cooled chili in Tupperware and place in the fridge for up to five days or freezer for up to three months.
Slow Cooker Turkey Chili Recipe
- 2 lbs. lean ground turkey browned and drained – can use ground chicken
- 30 oz. pinto beans (or black beans) drained and rinsed (two 15 oz. cans)
- 15 oz. can whole kernel corn drained (or 1.5 cups frozen corn)
- 29 oz. diced tomatoes (two 14.5 oz. cans)
- 15 oz. can tomato sauce
- 1 orange bell pepper diced
- 1 small white onion diced
- 1 chopped chipotle pepper from 7-oz. can of chipotle in adobo
- 1 Tbsp. adobo sauce from above can can
- 2 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 1/2 cups water (can use beer or chicken broth)
- Add everything to the slow cooker. Stir well, making sure the tomato paste disappears into the other sauces.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
- Serve and enjoy! My favorite way to serve is with fritos AND cornbread, but anyway you serve it is GOOD!
How to Video:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.