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Cozy Slow Cooker Turkey Chili with Black Beans

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A hearty, smoky turkey chili made in the slow cooker with black beans, kidney beans, and a secret chipotle kick. Perfect for busy weeknights or lazy Sundays, this set-it-and-forget-it recipe delivers deep, comforting flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs ground turkey (93/7 lean)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, sliced jalapeños, lime wedges, crushed tortilla chips

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a wooden spoon, until no longer pink (8-10 minutes). Season with a pinch of salt and pepper. Transfer cooked turkey to a 6-quart slow cooker using a slotted spoon, leaving drippings in the pan.
  2. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet. Add diced onion and cook until softened (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan. Transfer to the slow cooker.
  3. Add fire-roasted diced tomatoes (undrained), crushed tomatoes, drained and rinsed black beans, and drained and rinsed kidney beans to the slow cooker.
  4. Add minced chipotle pepper and adobo sauce, chili powder, ground cumin, smoked paprika, dried oregano, and bay leaf. Pour in chicken broth. Stir until spices are evenly distributed.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. (Low for 8 hours is preferred for best flavor.)
  6. About 30 minutes before serving, remove bay leaf and taste. Add salt and pepper as needed (start with 1 teaspoon salt and ½ teaspoon pepper). If chili is too thick, stir in a little more broth or water. If too thin, cook uncovered for the last 30 minutes.
  7. Ladle into bowls and serve with desired toppings.

Notes

For best flavor, let chili rest on warm for 30 minutes to an hour before serving. Leftovers taste even better the next day. To thicken, mash some beans against the side of the slow cooker or cook uncovered. For a spicier version, add 2 chipotle peppers or a diced jalapeño. For a milder version, skip the chipotle pepper and use only the adobo sauce.

Nutrition

Keywords: turkey chili, slow cooker chili, black bean chili, healthy chili, comfort food, easy chili recipe

Find it online: https://zorbmeal.com/cozy-slow-cooker-turkey-chili-with-black-beans/