Easy Slow Cooker Spicy Turkey Chili Recipe

The slow cooker is capable of many things, but perhaps most importantly it is responsible for really delicious chili. Chili can certainly be whipped up in 30 minutes or less, but anyone who's made chili before will tell you that it is infinitely better when it is simmered for hours instead. The slow cooker makes this easy, allowing you to carry on with your day while dinner cooks itself. In this easy slow cooker turkey chili recipe, developer Michelle McGlinn mixes in chipotle peppers in adobo and green chiles to amp up the heat and transform regular turkey into a seriously flavorful spicy chili. While turkey can sometimes be known for being dry and bland, this recipe is anything but thanks to the help of salty Worcestershire and a few key spices. If you're used to beef chili, you won't miss it — you may even make this spicy turkey version part of your regular rotation. If you're looking for a way to warm up this winter, this chipotle-filled chili will do the trick.

For the best flavor, you'll need to sauté a few things first, so grab some olive oil. You'll need yellow onion, garlic, and ground turkey to start. From there, you'll need Worcestershire sauce, sweet potato, kidney beans, black beans, green chiles, and tomato puree. We use canned green chiles, but if you can't find those, just use diced jalapeño instead. Grab a can of chipotles in adobo next. You'll need both the chiles and the sauce, especially if you want it extra hot. Then, grab beef stock or broth, salt, pepper, cumin, and chili powder.

Heat oil in a large skillet over medium heat.

Once hot, add the onion and garlic and cook for 2 minutes, until soft and fragrant.

Add the turkey and crumble while cooking. Cook until browned, about 5 minutes.

Transfer the mixture to a slow cooker.

Add Worcestershire sauce, sweet potato, and all of the beans to the slow cooker.

Cover with diced chiles, tomato puree, adobo sauce, and chipotle pepper.

Add the beef broth and seasonings. Stir to combine.

Cook on high for 4 hours or low for 6 hours. Serve.

To make spicy turkey chili on the stove top, begin the recipe as written, but sauté the vegetables and turkey in a deep pot or Dutch oven instead of a skillet. Once the turkey is browned, add the remaining ingredients as written to the pot, stirring well to scrape any browned bits from the bottom. Bring the mixture to a simmer, drop the heat to low, and cover. Cook for 1–2 hours or as long as 5 hours, checking the mixture every hour and adding broth as needed. Unlike the slow cooker, liquid cooked on the stove evaporates over time and needs to be watched more carefully to ensure that the mixture doesn't burn. (We told you the slow cooker was the best option for chili.) If you're in a rush, skip the beef broth and simmer the chili until the sweet potato is cooked through and soft, about 30 minutes.

Turkey chili is notorious for storing well. You can store this chili in airtight containers in the refrigerator for up to a week, or you can freeze the chili for several months. To freeze, cool completely, then transfer to Ziploc bags or freezer-friendly containers and store in the freezer. To thaw, transfer to the refrigerator or thaw quickly by soaking the container in water. The chili can also be cooked from frozen — just transfer the mixture to a large pot and bring it to a gentle simmer until warmed through.

One of our favorite parts of eating chili is the parade of toppings. Try topping your bowl with shredded cheddar cheese, sliced avocado, and corn chips. To add a little more heat, opt for shredded pepper Jack cheese and freshly sliced jalapeños. For a classic pairing, serve the chili with crusty bread (or even a simple bowl of white rice) for soaking up the spicy sauce.

For accompaniments to serve not on but alongside your chili, a Southwestern-inspired salad (think black beans, corn, and romaine lettuce) and a skillet cornbread are sure-fire hits. If you're looking for more of an entree, lean on the lighter side since the chili is already so rich. Roasted cauliflower tacos are a solid pick, and the array of toppings will work will for either dish. 

On a chili kick? We know the feeling. And this slow cooker spicy turkey chili is just the tip of the fiery iceberg. If you're looking for more chili inspiration, we've got you covered.

Chili purists may want to go for a beef version instead of chili. While your slow cooker is still out after making this dish, use it to whip up a batch of our spicy slow cooker beef chili. Both recipes employ canned chipotles in adobo to impart that rich, smoky heat. If you want not one but two meats in your chili, try our chili con carne with beef and chorizo.

For a vegetarian alternative, you can't go wrong with a three-bean chili. Our version features the familiar black beans and kidney beans, but we also throw canned refried beans into the mix, which provide an almost creamy, unctuous texture that prevents the chili from becoming too watery.