Slow Cooker Turkey Chili is the ultimate effortless, ‘dump-and-go’ crockpot recipe, perfectly suited for transforming your delicious Thanksgiving leftovers into a heartwarming meal. This hearty chili stands out as a quintessential comfort food for the autumn season. Beyond the slow cooker, we’ll also guide you through making this versatile recipe in your Instant Pot or pressure cooker, and even on the stovetop in a swift 30 minutes, ensuring you can enjoy this flavorful dish whenever the craving strikes.
While some regions might still be basking in lingering warmth, the unmistakable signs of autumn are beginning to emerge. We welcome crisp, cool breezes, shorter days, the bustle of back-to-school routines, and the majestic sight of geese migrating southward. For many, these changes herald the highly anticipated comfort food season. Though any time of year can call for a comforting dish, there’s something uniquely special about meals that warm you from within, evoking nostalgic memories of cozy evenings by the fireplace, cherished moments at home, and the embrace of family.
My childhood was often filled with large, lively family get-togethers, usually potluck style, which invariably resulted in what felt like an endless supply of leftovers. My mom, ever the resourceful chef, would creatively transform these remnants into numerous new meals, steadfastly refusing to let anything go to waste. I particularly looked forward to the homemade turkey chili she would craft. After a long, cold, and often wet trek home from school, the welcoming aroma of that chili simmering on the stove would instantly bring a huge smile to my face and a comforting warmth to my soul.
Embracing the Ease of Turkey Chili
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Food has always held a powerful ability to bring us closer, offering a unique sense of comfort and connection. It’s a tradition I see continuing with my own family today. Initially, my mom didn’t own a slow cooker, but once she acquired one, this incredibly simple turkey chili recipe revolutionized our dinner routine. Just a few hours before dinner, she could effortlessly combine all the ingredients in the slow cooker, set it to high, and by dinnertime, a delicious, hearty meal was ready to serve. This “dump-and-go” method became a game-changer.
As a child and now as an adult, I’ve always deeply appreciated the effort that goes into preparing a fabulous family meal. However, I maintain that the slow cooker was, and continues to be, a truly revolutionary invention. I sometimes felt a pang of guilt knowing my mom spent a significant portion of her day cooking for us (even though she genuinely loved it). So, when she finally brought home her first slow cooker, we kids were absolutely thrilled. This meant Mom could spend more precious time with us while dinner was taken care of with minimal fuss.
Let me tell you, this chili is truly exceptional! It’s not only incredibly delicious but also one of the easiest ways to utilize those savory leftover turkey pieces. But you don’t have to wait for Thanksgiving to enjoy this amazing dish; many grocery stores offer readily available turkey options, such as ground turkey or pre-cooked rotisserie turkey, that can set you up for success any time of year. For a perfect accompaniment, serve it with a side of easy-to-bake cornbread. I am genuinely confident that this turkey chili will become a beloved staple in your household, contributing to countless fond memories shared over good food, family, and home.
Frequently Asked Questions About Turkey Chili
Can I make this recipe with chicken instead of turkey?
Absolutely! This recipe is incredibly adaptable, and chicken makes a fantastic substitute for turkey. It’s perfect for using up rotisserie chicken or leftover chicken from other meals. If you prefer to use fresh chicken, simply cut it into bite-sized pieces and sauté it in a skillet until it’s no longer pink. Once cooked, you can proceed with the rest of the recipe as directed. The flavor profile remains deliciously robust with chicken, offering a slightly different, yet equally comforting, experience.
What’s the best way to store leftover turkey chili?
Proper storage is key to enjoying your leftovers safely and deliciously. After serving, transfer any remaining chili into a shallow, airtight container. It’s always a good practice to label the container with the date before refrigerating. This turkey chili should remain fresh for up to 4-5 days when stored correctly. To prevent bacterial growth, it’s crucial to get food into the refrigerator within one hour of serving. Rapid cooling ensures the chili stays within safe temperature zones.
Why is using a shallow container for leftovers recommended?
Using a shallow container is a vital food safety practice. When the contents are spread out in a shallow container, they chill much faster than they would in a large, deep container. The goal is to quickly bring the leftovers down to their chilled storage temperature (typically below 35 degrees Fahrenheit). If food remains above this temperature for more than an hour or two after cooking, bacteria can begin to multiply rapidly. A deep container of hot food can take several hours to cool sufficiently, allowing ample time for bacterial growth. Opting for shallow containers minimizes this risk, ensuring your chili remains safe and flavorful for future enjoyment.
How many servings does this turkey chili recipe yield?
The yield of this recipe will vary based on individual portion sizes and the appetites of your crowd. As written, this recipe comfortably feeds our family of five, often leaving enough for generous second, and sometimes even third, helpings, plus additional leftovers. This makes it an ideal choice for busy weeks when you have limited time for cooking. We frequently prepare a batch on Sunday, and it simplifies our weeknight dinners considerably. It’s a fantastic option for meal prepping and ensures you always have a wholesome, ready-to-eat meal on hand.
Can this turkey chili recipe be doubled?
Yes, you can certainly double this recipe if you’re hosting a large gathering or have an exceptionally big family. However, a single batch typically fills most large slow cookers, so we recommend doubling it only if you have two crockpots. I often run both of my slow cookers simultaneously when I double this recipe, and then I freeze the contents of the second pot for a quick and easy meal on another occasion. This strategy is excellent for maximizing your cooking efforts and ensuring you’re well-stocked with delicious, homemade chili.
Can this chili be made on the stovetop?
Absolutely! This chili recipe adapts beautifully to the stovetop, offering a quicker cooking alternative. It’s incredibly straightforward: simply combine all the ingredients in a large stockpot. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Allow it to continue simmering for approximately 20 minutes before serving. This method is perfect for those times when you need a comforting meal in a hurry, delivering rich flavors in a fraction of the time.
How Do You Cook Turkey Chili in the Crockpot?
- Begin by combining your shredded turkey (leftover or freshly cooked), pinto beans (with liquid), drained and rinsed black beans, small red beans (with liquid), sliced olives, diced tomatoes (with liquid), dried minced onions, diced green chiles (with liquid), minced garlic, granulated garlic, black pepper, chili powder, and water directly into your slow cooker.
- Once all ingredients are in the pot, stir them gently to combine. Secure the lid on your slow cooker.
- Cook on high for 4 hours, or if you have more time and prefer a slower simmer, cook on low for 6 hours. The extended cooking time allows the flavors to meld beautifully, creating a deeply satisfying chili.
Can this be made in the Instant Pot or Pressure Cooker?
Yes, preparing this recipe in your Instant Pot, pressure cooker, or multi-cooker is also wonderfully easy. Due to the typically smaller capacity of these appliances, you will want to halve the recipe ingredients for optimal results. Simply add all the reduced ingredients into the pot, stir them together, then securely place the lid. Set your cooker to manual high pressure for 10 minutes. Once the cooking cycle is complete, allow a slow natural release for 10 minutes before performing a quick release of any remaining pressure. This method delivers a quick, flavorful chili with minimal effort.
Can you freeze turkey chili?
Yes, turkey chili freezes exceptionally well, making it an excellent option for meal prep. To freeze, ensure the chili has cooled to a warm temperature, but not hot. Then, transfer it into a shallow, airtight, and freezer-safe container. For added convenience and space-saving, I often use a zip-top bag, laying it flat on a cookie sheet until frozen solid. The cookie sheet also serves as a safeguard against any small leaks. Always label the container with the contents and the date before placing it in the freezer. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it gently on the stovetop or in the microwave. This method ensures you have a delicious homemade meal ready whenever you need it.
Essential Ingredients for Your Perfect Turkey Chili:
To create this incredibly flavorful and satisfying slow cooker turkey chili, you will need a selection of wholesome ingredients. Many of these are pantry staples, making this recipe not only delicious but also convenient:
- Cooked (leftover or freshly shredded) turkey
- Pinto beans
- Black beans
- Small red beans
- Sliced olives
- Diced tomatoes
- Dried minced onions
- Diced green chiles
- Minced garlic
- Granulated garlic
- Pepper
- Chili powder
- Water
Favorite Products for Making Delicious Turkey Chili:
This Turkey Chili recipe is not only incredibly easy but also remarkably flavorful. If you’re anything like me, you likely already have many of these essential ingredients in your pantry. However, if you’re new to making chili, especially with leftovers, you might feel a little apprehensive. Don’t be! You are going to absolutely adore how delicious and fuss-free this dinner is. To help you achieve perfect results every time, I’ve compiled a list of my absolute favorite tools and ingredients that I simply can’t live without when preparing this fantastic meal. These products ensure consistency and bring out the best in every batch of chili.
- Slow cooker
- Instant Pot
- Stockpot
- Pinto beans
- Black beans
- Small red beans
- Sliced black olives
- Diced tomatoes
- Minced onions
- Diced green chiles
- Minced garlic
- Granulated garlic
- Pepper
- Chili powder
- Wooden spoons
- Measuring cups
- Measuring spoons
If you are searching for truly serious comfort food that satisfies on every level, then this Slow Cooker Turkey Chili is absolutely the dish for you! It’s an incredibly satisfying and flavorful meal that truly hits the spot.
Scroll to the bottom for the Printable Recipe
If you adore this turkey chili recipe as much as we do, you’re going to love these other delightful dinner recipes too. Be sure to click each link below to discover the easy, printable recipes and expand your repertoire of comforting meals!
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Enjoy Your Leftover Turkey Chili!
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Slow Cooker Turkey Chili
Ingredients
- 4 cups leftover turkey
- 2 cans pinto beans with liquid 15 ounces each
- 2 cans black beans DRAINED & RINSED 15 ounces each
- 2 cans small red beans with liquid 15 ounces each
- 2 cans diced tomatoes with liquid 14.5 ounces each
- 2 cans diced green chiles with liquid 4 ounces each
- 1 can sliced olives 15 ounces
- 2 tbsp dried minced onions
- 1 tbsp minced garlic
- 1 tbsp granulated garlic
- 1 tbsp chili powder
- 3 tsp pepper
- 1/2 cup water
Instructions
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Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the slow cooker.
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Cover & cook on high for 4 hours or on low for 6 hours.
Notes
**Same Ingredients as the slow cooker version.
Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in a large stockpot. Bring to a simmer over medium heat. Reduce heat to low & continue to simmer for about 20 minutes before serving.
Instant Pot-Pressure Cooker Recipe (Halved)
2 cups leftover turkey
1 can pinto beans with liquid (15 ounces)
1 can black beans DRAINED & RINSED (15 ounces)
1 can small red beans with liquid (15 ounces)
1 can diced tomatoes with liquid (14.5 ounces)
1 can diced green chiles with liquid (4 ounces)
1 can sliced olives (15 ounces)
1 tbsp dried minced onions
2 tsp minced garlic
2 tsp granulated garlic
2 tsp chili powder
1 tsp pepper
1/4 cup water
Combine shredded turkey, pinto beans, black beans, small red beans, sliced olives, diced tomatoes, dried minced onions, diced green chiles, minced garlic, granulated garlic, pepper, chili powder & water in the pressure cooker. Stir, place the lid & set on manual high pressure for 10 minutes. Once it is done cooking, slow-release for 10 minutes & then quick release.
Equipment
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Slow Cooker
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Large Stockpot (for stovetop method)
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Instant Pot/Pressure Cooker (for pressure cooker method)
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.