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Why You'll Love This slow cooker turkey chili with winter vegetables and warm spices
- Easy to Make: This recipe is incredibly simple to prepare, and the slow cooker does all the work for you.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different vegetables, spices, and seasonings.
- Perfect for Meal Prep: This recipe makes a large batch of chili that's perfect for meal prep, and it can be refrigerated or frozen for later use.
- Comforting and Delicious: This slow cooker turkey chili is the ultimate comfort food, and it's sure to become a staple in your household.
- Healthy and Nutritious: This recipe is packed with lean protein, fiber-rich vegetables, and a blend of warm spices that are good for your body and soul.
- Perfect for a Crowd: This recipe makes a large batch of chili that's perfect for feeding a crowd, and it's sure to be a hit at any gathering or party.
- Budget-Friendly: This recipe is incredibly budget-friendly, and it's a great way to stretch your grocery budget without sacrificing flavor or nutrition.
- Year-Round Appeal: While this recipe is perfect for the winter months, it's also a great option for any time of the year, and it's sure to become a staple in your household.
Ingredient Breakdown
The key ingredients in this recipe are ground turkey, winter vegetables such as carrots, potatoes, and sweet potatoes, and a blend of warm spices including cumin, chili powder, and smoked paprika. The ground turkey provides a lean source of protein, while the winter vegetables add natural sweetness and a boost of fiber and vitamins. The warm spices add a deep, rich flavor to the chili that's perfect for the winter months. When selecting these ingredients, be sure to choose the freshest and highest-quality options available, and don't be afraid to customize the recipe to suit your tastes by adding or substituting different vegetables, spices, and seasonings.
How to Make slow cooker turkey chili with winter vegetables and warm spices
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the ground turkey and cook, breaking it up with a spoon, until it's no longer pink, about 5-7 minutes.
Add 1 large onion, diced, to the skillet and cook until it's softened and translucent, about 5 minutes.
Add 3 cloves of garlic, minced, and 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika to the skillet. Cook for 1-2 minutes, until the spices are fragrant.
Add 2 medium carrots, peeled and diced, 2 medium potatoes, peeled and diced, and 1 large sweet potato, peeled and diced, to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
Add 1 can of diced tomatoes and 2 cups of chicken broth to the skillet. Stir to combine, then bring the mixture to a simmer.
Transfer the mixture to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Season the chili with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs and a dollop of sour cream, if desired.
Tips for Perfect Results
The quality of your ingredients can make a big difference in the flavor and texture of your chili. Choose the freshest and highest-quality options available, and don't be afraid to spend a little extra money if it means getting the best.
The winter vegetables in this recipe are meant to be tender but still crisp. Avoid overcooking them, as this can make them mushy and unappetizing. Instead, cook them until they're just tender, then remove them from the heat.
The type of tomatoes you use can make a big difference in the flavor of your chili. Look for canned diced tomatoes that are labeled as "san marzano" or "pomodoro," as these have a sweeter and more complex flavor than regular diced tomatoes.
The spices in this recipe are just a starting point, and you can easily customize them to suit your tastes. Try adding a pinch of cayenne pepper for some heat, or a sprinkle of smoked paprika for a smoky flavor.
The key to a great chili is to let it simmer for a long time, allowing the flavors to meld together and the meat to become tender. Don't be afraid to let it cook for 6-8 hours, as this will result in a rich and flavorful chili.
The toppings you serve with your chili can make a big difference in the overall flavor and texture. Try serving it with a dollop of sour cream, a sprinkle of shredded cheese, or a handful of crushed tortilla chips.
This chili is more than just a side dish - it's a complete meal. Try serving it with a side of cornbread, a green salad, or a crusty loaf of bread for a filling and satisfying meal.
This chili freezes beautifully, making it a great option for meal prep or for a quick and easy dinner. Simply cool it to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months.
Common Mistakes to Avoid
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Not Browning the Turkey: Failing to brown the turkey can result in a lack of flavor and texture in the chili. Make sure to cook the turkey until it's nicely browned, breaking it up with a spoon as it cooks.
Fix: Take the time to properly brown the turkey, and don't be afraid to get a little aggressive with the spoon to break it up into small pieces.
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Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing. Try to cook them until they're just tender, then remove them from the heat.
Fix: Keep an eye on the vegetables as they cook, and remove them from the heat as soon as they're tender. You can always cook them a little longer if needed, but it's harder to fix overcooked vegetables.
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Not Using the Right Type of Tomatoes: Using the wrong type of tomatoes can result in a lack of flavor in the chili. Look for canned diced tomatoes that are labeled as "san marzano" or "pomodoro," as these have a sweeter and more complex flavor than regular diced tomatoes.
Fix: Take the time to find the right type of tomatoes, and don't be afraid to spend a little extra money if it means getting the best.
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Not Letting it Simmer: Failing to let the chili simmer for a long time can result in a lack of flavor and texture. Try to let it cook for at least 6-8 hours, as this will allow the flavors to meld together and the meat to become tender.
Fix: Take the time to let the chili simmer, and don't be afraid to let it cook for a little longer if needed. The longer it cooks, the better it will be.
Variations & Substitutions
Add a pinch of cayenne pepper or red pepper flakes to give the chili a spicy kick.
Replace the ground turkey with an additional can of black beans, kidney beans, or pinto beans for a vegetarian option.
Replace the all-purpose flour with gluten-free flour to make the chili gluten-free.
Use low-sodium broth and canned tomatoes to reduce the sodium content of the chili.
Replace the ground turkey with a plant-based protein source such as tofu, tempeh, or seitan, and use vegan-friendly broth and canned tomatoes.
If you have a smaller slow cooker, you can reduce the ingredient quantities to fit your slow cooker size.
Storage & Make-Ahead
The chili can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the chili to prevent bacterial growth.
The chili can be stored in the refrigerator for up to 5 days. Let it cool to room temperature, then transfer it to an airtight container and refrigerate. Reheat the chili to an internal temperature of 165°F (74°C) before serving.
The chili can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer. When you're ready to eat it, thaw the chili overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. When you're ready to eat it, thaw the chili overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Is this recipe gluten-free?
This recipe is not gluten-free as written, but you can easily make it gluten-free by replacing the all-purpose flour with gluten-free flour. Additionally, be sure to check the ingredients of the canned tomatoes and broth to ensure they are gluten-free.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the turkey and cook the vegetables in the Dutch oven, then add the remaining ingredients and bring to a simmer. Cover the Dutch oven and cook on low for 30 minutes, or until the chili has reached an internal temperature of 165°F (74°C).
Can I make this recipe in a Instant Pot?
Yes! You can make this recipe in an Instant Pot. Simply brown the turkey and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 20-25 minutes. Let the pressure release naturally, then open the lid and simmer the chili for an additional 10-15 minutes, or until it has reached an internal temperature of 165°F (74°C).
Can I add other ingredients to this recipe?
Yes! This recipe is highly customizable, and you can add a variety of ingredients to suit your tastes. Some ideas include diced bell peppers, chopped fresh herbs, or a can of diced green chilies. Feel free to experiment and find the combination that works best for you.
Is this recipe spicy?
This recipe has a mild level of heat, thanks to the cumin and chili powder. However, you can easily adjust the level of heat to your liking by adding more or less of these spices. If you prefer a milder chili, you can reduce or omit the cayenne pepper. If you prefer a spicier chili, you can add more cayenne pepper or use hot sauce to taste.
Can I serve this recipe at a party or gathering?
Yes! This recipe is perfect for a party or gathering, as it makes a large batch of chili that can be served to a crowd. You can also customize the toppings and sides to fit your party theme and guest preferences. Consider serving the chili with a variety of toppings, such as shredded cheese, sour cream, and diced onions, and offering a selection of sides, such as crusty bread, cornbread, or a green salad.
slow cooker turkey chili with winter vegetables and warm spices
Ingredients
- 1 lb ground turkey
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 large red bell pepper, diced
- 2 cups chopped tomatoes
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Instructions
- Step 1: Brown the turkey. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
- Step 2: Soften the onions. Add the diced onion to the skillet and cook until it is translucent, about 5 minutes.
- Step 3: Add the garlic and spices. Add the minced garlic, cumin, smoked paprika, and cayenne pepper to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the vegetables. Add the diced carrots, potatoes, and red bell pepper to the skillet and cook for 5 minutes, until they start to soften.
- Step 5: Transfer to the slow cooker. Transfer the turkey and vegetable mixture to the slow cooker. Add the chopped tomatoes, chicken broth, salt, and pepper. Stir to combine.
- Step 6: Cook the chili. Cook the chili on low for 6 hours or high for 3 hours.
- Step 7: Serve and enjoy. Serve the chili hot, garnished with chopped fresh herbs, if desired.
Recipe Notes
- Storage tip: Let the chili cool, then refrigerate or freeze for up to 3 days.
- Make ahead: Brown the turkey and cook the vegetables up to a day in advance.
- Substitution: Use ground beef or ground pork instead of ground turkey, if desired.
- Pro tip: For a thicker chili, mash some of the potatoes and carrots against the side of the slow cooker.
