Slow Cooker Turkey Chili | Karen’s Kitchen Stories

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Slow Cooker Turkey Chili
I have been making an effort to use my slow cooker more recently. It sits up in the closet and taunts me, reminding me that I brought it home and then ignored it. So far this year, I’ve made Asian Pot Roast, Mahogany Chicken Legs, and now this chili. My slow cooker might actually quit pouting. 

I think the electric griddle I thought I’d use all the time is a little aggravated though…. 

Slow Cooker Turkey Chili

This chili is super creamy and spicy. It gets its creaminess from refried beans. Who knew using refried beans as a thickener would be so tasty? (Probably everyone but me). This chili also makes terrific leftovers.

It really doesn’t need any garnish besides a squeeze of lime and some fresh cilantro.

Slow Cooker Turkey Chili
Self portrait in a spoon

Slow Cooker Turkey Chili

Six servings – Use a 5 to 7 quart slow cooker.


1 T olive oil

1 large onion, diced

20 ounces of ground turkey, divided into chunks

2 C beef broth

1 15 ounce can of diced tomatoes, juice included

2 15 ounce cans of black beans, rinsed

1 15 ounce can refried beans 

2 T chili powder

1 T ground cumin

1/2 tsp cayenne 

1 T finely chopped chipotle chiles in adobo sauce

1 T tomato paste

Salt and pepper to taste

Fresh limes and cilantro to garnish


  • In a large skillet, heat the olive oil. 
  • Add the onion and cook for about four or five minutes.
  • Add the turkey and brown it for about five minutes. 
  • Place the onion and turkey into the slow cooker.
  • Add the broth, tomatoes, beans, refried beans, salsa, chili powder, cumin, cayenne, chipotles, and tomato paste, and stir.
  • Cover and cook on low for six hours.
  • Salt and pepper to taste.
  • Serve with cilantro and lime wedges.

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