Laura’s slow cooker turkey chili recipe is the answer to all of your weeknight dinner dilemmas. It’s a hearty, flavorful dish that’s incredibly easy to make, thanks to your slow cooker.
Who is Laura? She created this recipe, which is featured on Allrecipes.com, Food.com, and BigOven.com. The recipe combines lean ground turkey with a medley of beans, tomatoes, and warm spices for a chili that’s not only delicious but also healthy.
Ingredients
Get ready to warm up your kitchen with these simple ingredients for Laura’s Slow Cooker Turkey Chili:
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- cooking spray
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- ½ medium onion, chopped
- 2 tablespoons chili powder
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 1 pinch ground black pepper
- 1 pinch ground allspice
- Salt to taste
How to Make Laura’s Quick Slow Cooker Turkey Chili
- Brown the turkey: Heat oil in a skillet over medium heat. Add the ground turkey and cook until evenly browned, breaking it up with a spoon. Drain any excess grease.
- Prepare the slow cooker: Lightly coat the inside of a slow cooker with cooking spray.
- Combine ingredients: Transfer the browned turkey to the slow cooker. Add the tomato soup, kidney beans, black beans, and chopped onion.
- Season the chili: Stir in the chili powder, garlic powder, cumin, red pepper flakes, black pepper, allspice, and salt. Ensure everything is well combined.
- Slow cook: Cover the slow cooker and cook on Low for 8 hours, or on High for 4 hours. The chili is ready when the flavors have melded and the meat is tender.
What to Serve with Laura’s Quick Slow Cooker Turkey Chili
Laura’s slow cooker turkey chili can be paired with a variety of sides and toppings:
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Bread and Crackers
- Cornbread: A classic pairing that complements the chili’s flavors.
- Tortilla chips: For scooping and adding a satisfying crunch.
- Saltine crackers: A simple yet effective way to soak up the chili’s delicious broth.
- Crusty bread: A hearty option for dipping and enjoying the chili’s warmth.
Toppings
- Shredded cheese: Cheddar, Monterey Jack, or pepper jack add a creamy richness.
- Sour cream or Greek yogurt: A dollop cools the spiciness and adds tang.
- Guacamole or sliced avocado: Provides a fresh, creamy contrast to the chili’s heartiness.
- Chopped cilantro or green onions: Adds a bright, herbaceous note.
- Chopped onions or jalapeños: For those who prefer extra spice and crunch.
Sides
- Rice: A simple and satisfying base to accompany the chili.
- Salad: A fresh green salad with a vinaigrette dressing balances the richness of the chili.
- Roasted vegetables: A medley of roasted vegetables like broccoli, cauliflower, or carrots adds a healthy and flavorful component.
Laura’s Slow Cooker Turkey Chili is a dish that you can customize to your liking. It simmers to perfection, filling your home with enticing aromas and promising a satisfying meal that’s sure to become a family favorite.
Laura’s Quick Slow Cooker Turkey Chili
Equipment
- 1 Slow cooker
- 1 Skillet
- Measuring spoons
- Can opener
- Spoon (for stirring)
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground turkey
- cooking spray
- 2 10.75 oz cans low sodium tomato soup
- 2 15 oz cans kidney beans (drained)
- 1 15 oz can black beans (drained)
- ½ medium onion (chopped)
- 2 tbsps chili powder
- ½ tbsp garlic powder
- ½ tbsp ground cumin
- 1 tsp red pepper flakes
- 1 pinch ground black pepper
- 1 pinch ground allspice
- Salt to taste
Instructions
- Heat oil in a skillet over medium heat. Add the ground turkey and cook until evenly browned, breaking it up with a spoon. Drain any excess grease.
- Lightly coat the inside of a slow cooker with cooking spray.
- Transfer the browned turkey to the slow cooker. Add the tomato soup, kidney beans, black beans, and chopped onion.
- Stir in the chili powder, garlic powder, cumin, red pepper flakes, black pepper, allspice, and salt. Ensure everything is well combined.
- Cover the slow cooker and cook on Low for 8 hours, or on High for 4 hours. The chili is ready when the flavors have melded and the meat is tender.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.