Slow cooker turkey chili is a hearty meal that’s easy to prepare. Each bowl has fire-roasted jalapeños, butternut squash, tomatoes, beans, corn, and savory spices.
When you want a hearty meal that you can just set and forget, a big pot of this slow cooker turkey chili is your dinnertime solution. Wholesome, warm and comforting with a little bit of devilish spice in each spoonful. The combination of butternut squash, corn, bell pepper, tomatoes, kidney beans, and lean protein also has wonderful nutritional benefits.
For maximum flavor, I recommend browning the turkey meat first before placing in the Crock-Pot to add a depth of flavor. I also like to broil the jalapenos to add a smoky flavor to the chili as it simmers.
The right slow cooker equipment
My 6-quart Crock-Pot is very affordable (around $50 to $60) and fits nicely on my countertop. It’s the perfect size to make large batches of soup, stew, braised meats, and even ribs! My essential slow cooker guide gives more details on how it works and how to select the right size for your cooking needs.
Browning the turkey meat
Sautéing the meat ahead of time offers new flavors and textures to the chili through Maillard Browning. You can see the pigments of color as high heat is applied to the surface of the protein which builds and creates new savory sensations. The slow cooker can only simmer and steam, not saute, so it’s good to spend a few minutes doing this before adding it to the pot.
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