Slow Cooker Chipotle Turkey Chili

This Slow Cooker Chipotle Turkey Chili is a fantastic Chili recipe to try for game day or a lazy weekend meal!

Hi everyone! 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 5 times!

On a whim I decided to make the same recipe but with ground turkey, oh what difference. The ground turkey has that right texture chili needs, and it adds so much flavor to the recipe. I’m putting this recipe on my weekly must make list  for fall and winter.

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.

I used 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 used 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 cooking if desired.

These peppers are very potent but I think have a great smoky flavor. The leftovers peppers and sauce can be put in the freezer.

I love this chili recipe SO much that I have it cooking again today for the adults at the girl scout harvest carnival tonight! I mostly made it for myself but it makes so much I might as well share. I hope you have a great Halloween!

Slow Cooker Chipotle Turkey Chili

5 from 1 vote

Turkey, pinto beans and chipotle peppers cooked in the slow cooker.

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Course: Main Course

Cuisine: American

Keyword: chipotle turkey chili

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 10

Calories: 314kcal

Author: Sarah Olson

Equipment Needed:

• Slow Cooker- 6 quart or larger

Ingredients:

• 2 lbs. ground turkey browned and drained
• 30 oz. pinto beans, drained and rinsed (two 15 oz. cans)
• 15 oz. can whole kernel corn, drained
• 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
• ½ tsp. cumin
• ½ tsp. garlic powder
• 1 tsp. salt
• ¼ tsp. pepper
• 1½ cups water

US Customary – Metric

Instructions:

• Add everything to the slow cooker.
• Cover and cook on LOW for 8 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:

Calories: 314kcal | Carbohydrates: 41g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 817mg | Potassium: 1160mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1784IU | Vitamin C: 30mg | Calcium: 93mg | Iron: 5mg

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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