Go Back

Slow Cooker Veggie Loaded Turkey Chili - Cozy, Hearty, and Weeknight-Easy

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Olive oil – 1 tablespoon (for browning, optional)
  • Lean ground turkey – 1.5 pounds (93% or 99% lean)
  • Yellow onion – 1 large, diced
  • Garlic – 4 cloves, minced
  • Bell peppers – 2 (any color), diced
  • Zucchini – 1 medium, diced
  • Carrots – 2 medium, diced
  • Corn kernels – 1 cup (frozen or canned, drained)
  • Fire-roasted diced tomatoes – 2 cans (14.5 ounces each), with juices
  • Tomato sauce – 1 can (8 ounces)
  • Low-sodium chicken broth – 1 to 1.5 cups (adjust for thickness)
  • Black beans – 1 can (15 ounces), drained and rinsed
  • Kidney beans – 1 can (15 ounces), drained and rinsed
  • Chili powder – 2 to 3 tablespoons
  • Ground cumin – 2 teaspoons
  • Smoked paprika – 1 teaspoon
  • Oregano – 1 teaspoon (dried)
  • Ground coriander – 1/2 teaspoon (optional)
  • Salt and black pepper – to taste
  • Red pepper flakes or cayenne – 1/4 to 1/2 teaspoon (optional, for heat)
  • Lime – 1, cut into wedges (for serving)
  • Fresh cilantro – chopped, for garnish (optional)
  • Toppings – Greek yogurt or sour cream, shredded cheese, sliced avocado, green onions (optional)

Method
 

  1. Brown the turkey (optional but tasty): Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, season lightly with salt and pepper, and cook until no longer pink, breaking it up as it browns, 5–7 minutes.
  2. Sauté aromatics (optional step for extra flavor): Add diced onion and garlic to the skillet with the turkey and cook 2–3 minutes until fragrant. This builds a deeper base for the chili.
  3. Load the slow cooker: Add the turkey mixture to the slow cooker, then stir in bell peppers, zucchini, carrots, corn, tomatoes with their juices, tomato sauce, chicken broth, black beans, kidney beans, chili powder, cumin, smoked paprika, oregano, coriander (if using), and red pepper flakes or cayenne.
  4. Cook low and slow: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. The vegetables should be tender and the flavors melded.
  5. Taste and adjust: Stir well, then taste. Add more salt, pepper, or chili powder as needed. If it’s too thick, splash in extra broth. If it’s thin, let it cook uncovered on High for 15–20 minutes.
  6. Finish and serve: Ladle into bowls and squeeze a wedge of lime over each serving. Add your favorite toppings like a dollop of Greek yogurt, a sprinkle of cheese, cilantro, or sliced avocado.