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Slow-Cooker Turkey Chili

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  • Prep 10 min
  • Total 8 hr 10 min
  • Servings 6
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It takes just few minutes to throw this together and then you have a great mild chili for dinnertime. Want it much hotter? Increase the cayenne pepper!
by: Sarah Walker Caron
Updated Oct 4, 2017
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  • 1 1/4 lbs ground turkey breast
  • 2 can (15 oz) red kidney beans, drained and rinsed
  • 1 cup grated zucchini
  • 1 cup frozen corn
  • 2 can (20 oz) tomato puree
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper


  • 1
    Brown the ground turkey in a skillet. Transfer meat to the slow cooker. Add the remainder of the ingredients to the slow cooker and stir well to combine.
  • 2
    Set the slow cooker to low and cook for 7-8 hours.
  • 3
    Serve with a selection of toppings like cheese, diced avocado and sour cream.

Nutrition Information

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More About This Recipe

  • My husband tolerates it. My kids? They will only eat it if it’s mild. Thankfully, my Slow Cooker Turkey Chili is really mild. Flavorful, but mild. Now, of course you could add a whole lot more spice to the recipe too and it would be fabulous – but that’s up to you. Or, you could just stir a little extra into your bowl, leaving the batch at large mild. Whatever works. And I’m going to let you in on a little secret. Whenever I make something with ground turkey (or ground meat of any kind) and the meat needs to be browned, I seldom defrost it ahead of time. In fact, I usually pull it out of the freezer and plop it into a hot pan and start cooking. Why? Because it browns up easily from frozen – without the stress of needing to remember to take out the meat the day before. So, here’s how it works: You place the frozen ground meat in the hot pan and let it sizzle for a few minutes. Then flip it over and let it do the same on the other side. Scrap the browned, defrosted bits off and chop them into pieces with the spatula. Then flip again. Continue until all the meat is browned. It takes 5-10 minutes. When it comes to making this, it’s so incredibly simple. You brown the meat, mix the ingredients in the slow cooker and set it to low … that’s all. Eight hours later, you have a crock full of fabulous chili.
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