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- 1 lb ground turkey or chicken - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (28 oz) crushed tomatoes You start with the main ingredients for a hearty chili. The ground turkey or chicken gives a lean protein base. The black and kidney beans add fiber and texture. Crushed tomatoes create a rich, savory sauce that ties everything together. - 1 large onion, finely diced - 2 cloves garlic, finely minced - 1 bell pepper, diced - 1 jalapeño, finely minced (optional for extra heat) - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and black pepper to taste Next, we add aromatic ingredients. Onion and garlic bring a sweet, savory smell. Bell pepper adds a slight crunch. The jalapeño is optional but gives a nice kick. Chili powder, cumin, and smoked paprika add depth. Oregano rounds out the flavor profile. Salt and pepper enhance everything. - 1 cup low-sodium vegetable or chicken broth - 1 tablespoon olive oil - Fresh cilantro, chopped (for garnish) - Shredded cheese (optional, for serving) For broth, use either vegetable or chicken. This keeps the chili moist while it cooks. Olive oil adds richness and helps sauté the aromatics. Fresh cilantro is perfect for a bright finish. If you like cheese, sprinkle some on top when serving. These ingredients create a warm, comforting dish. You can adjust them based on your taste. {{ingredient_image_2}} 1. Sautéing onion, garlic, and bell pepper Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 large diced onion, 2 minced garlic cloves, and 1 diced bell pepper. Cook for about 5 minutes. Stir often until the veggies soften and the onion turns clear. 2. Browning the ground meat Next, add 1 pound of ground turkey or chicken to the skillet. Cook and stir for 5 to 7 minutes. The meat should be lightly browned and fully cooked. Season with salt, pepper, 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Mix well and let it cook for an extra minute. This will boost the flavor. 1. Transferring cooked mixture to the slow cooker Once the meat and veggies are ready, pour this mixture into your slow cooker. 2. Adding remaining ingredients Now, add 1 can of crushed tomatoes, 1 can of black beans, and 1 can of kidney beans, rinsed and drained. If you like heat, add 1 minced jalapeño. Pour in 1 cup of low-sodium vegetable or chicken broth. Stir everything well to combine. 1. Setting slow cooker to low or high Cover the slow cooker. Set it to low for 6 to 8 hours or high for 3 to 4 hours. 2. Understanding cooking duration for flavors to meld Cooking slowly helps all the flavors blend. When done, taste your chili. Adjust the seasoning with more salt, pepper, or spices if needed. To boost flavor, adjust spices to fit your taste. You can add more chili powder for heat or more cumin for warmth. Feel free to experiment! A secret ingredient can elevate your chili. Try adding a bit of dark chocolate or a splash of beer. These ingredients add depth and richness. Garnish your chili with fresh cilantro and shredded cheese. These toppings add color and flavor. Serve your chili in deep bowls. For a complete meal, pair it with warm cornbread or crispy tortilla chips. The crunch of chips complements the chili's smoothness. Prep ingredients ahead of time to save effort. Chop onions, garlic, and peppers the night before. Store them in the fridge for easy access. Batch cooking is also smart. Make a large pot of chili and freeze leftovers. This way, you have a tasty meal ready for busy days. Pro Tips Enhance the Flavor: Consider adding a tablespoon of cocoa powder or dark chocolate to the chili while it cooks for a rich depth of flavor. Make it Vegetarian: Substitute the ground turkey or chicken with a mix of lentils or add more beans for a hearty vegetarian option. Customize the Heat: Adjust the level of spiciness by using more or fewer jalapeños or by adding a dash of hot sauce to taste. Prep Ahead: This chili freezes well! Make a double batch and store leftovers in airtight containers for a quick meal later. {{image_4}} You can easily make a vegetarian chili. First, substitute the ground meat with beans or lentils. Black beans, kidney beans, or chickpeas all work well. If you want a thicker texture, add more beans. You can also add lentils for added protein. Next, think about more veggies. Diced carrots, zucchini, or corn add great flavor and color. You can even toss in some sweet potatoes. This way, you get a hearty and healthy meal. For a spicy chili, add different chilies or hot sauce. You can use fresh jalapeños or even serrano peppers. Adjust how many you add based on your heat preference. If you like it really hot, add a dash of cayenne pepper. You can also try different hot sauces for unique flavors. A few drops of your favorite sauce can change the whole dish. Just remember to taste as you go. To mix it up, try different meats like beef or pork. Each type of meat gives a new flavor. You can also use ground lamb for a twist. Don’t be afraid to add unexpected ingredients. A bit of dark chocolate or cocoa powder can deepen the flavor. Also, try adding a splash of beer for a rich taste. These small changes make your chili truly one-of-a-kind. To cool your chili, let it sit at room temperature for about 30 minutes. This helps it cool down safely. Once cooled, transfer the chili into airtight containers. Glass or plastic containers work well. Make sure to leave some space at the top. This allows for any expansion when freezing. Store the chili in the fridge for up to four days. For long-term storage, freezing is a great option. First, let the chili cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible from bags. This prevents freezer burn. Label your containers with the date. You can freeze the chili for up to three months. When ready to eat, thaw the chili in the fridge overnight. Reheat it on the stove or in the microwave until hot. In the fridge, your chili lasts for about four days. In the freezer, it stays good for three months. To check for spoilage, look for off smells or unusual colors. If you see any mold, toss it out. Always trust your senses when it comes to food safety. Yes, you can use different types of meat for this chili. Ground beef or pork works well. You can also use a mix of meats for a richer flavor. If you want a lighter option, ground turkey or chicken is great. For a vegetarian version, consider lentils or mushrooms. Both options add nice texture and taste. To make this chili spicier, add more jalapeños. You can also use hotter peppers like serrano or habanero. Another option is to include chili powder or cayenne pepper. Start with small amounts and taste as you go. This way, you can find your perfect heat level. Yes, you can cook this chili on the stovetop. Brown the meat and sauté the vegetables in a large pot. Then, add the remaining ingredients. Bring everything to a boil, then reduce heat to low. Let it simmer for 30 to 45 minutes, stirring occasionally. The flavors will still meld beautifully, just like in the slow cooker. This blog post covered a delicious chili recipe with ground turkey and beans. We explored key ingredients, cooking steps, and flavor tips. You learned how to use your slow cooker effectively, along with storage methods. In closing, this chili is easy to customize and share. Enjoy experimenting with different flavors and ingredients to suit your taste. With these tips, you can create a satisfying dish for any occasion. Happy cooking!

Hearty Savory Slow Cooker Chili

A delicious and hearty chili made with ground turkey or chicken, beans, and spices, perfect for slow cooking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey or chicken
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 large onion, finely diced
  • 2 cloves garlic, finely minced
  • 1 bell pepper diced
  • 1 jalapeño finely minced (optional for extra heat)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste salt and black pepper
  • 1 cup low-sodium vegetable or chicken broth
  • 1 tablespoon olive oil
  • for garnish fresh cilantro, chopped
  • optional shredded cheese, for serving

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, along with the bell pepper. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  • Add the ground turkey or chicken to the skillet. Cook and stir until the meat is lightly browned and fully cooked, which should take about 5-7 minutes. While cooking, season with salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Mix well to ensure the spices coat the meat, and let cook for an additional minute to enhance the flavors.
  • Transfer the cooked meat and vegetable mixture to your slow cooker. Pour in the crushed tomatoes, rinsed black beans, kidney beans, and minced jalapeño (if you enjoy the heat). Add the vegetable or chicken broth and give everything a good stir to ensure all ingredients are evenly combined.
  • Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This slow cooking process allows the flavors to meld and develop beautifully.
  • Once cooking time is complete, taste your chili and adjust the seasoning with more salt, pepper, or spices if desired.

Notes

Serve with fresh cilantro and shredded cheese. Great with cornbread or tortilla chips.
Keyword beans, chili, hearty, slow cooker, turkey