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Spicy Slow Cooker Turkey Chili

This turkey chili is perfect for when you want something with a kick that's still a bit lighter than traditional beef chili. It's packed with flavor, has just the right amount of heat, and is a great way to switch things up on game day. Your guests who love spicy food will be coming back for bowl after bowl!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 pounds ground turkey 93% lean
  • 1 large onion diced
  • 1 red bell pepper diced
  • 2 jalapeño peppers seeded and minced
  • 4 cloves garlic minced
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 28-ounce can diced fire-roasted tomatoes
  • 1 15-ounce can tomato sauce
  • 1 cup chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon hot sauce adjust to taste
  • Shredded cheese sour cream, sliced jalapeños, and cornbread for serving

Method
 

  1. In a large skillet over medium-high heat, cook the ground turkey with the diced onion and red bell pepper until the turkey is browned and cooked through, about 8-10 minutes. Break up the turkey into small pieces as it cooks.
  2. Add the minced jalapeños and garlic to the skillet and cook for another 2 minutes, stirring frequently.
  3. Transfer the turkey mixture to your slow cooker. Add the black beans, pinto beans, diced tomatoes, tomato sauce, and chicken broth.
  4. Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and hot sauce. Mix everything together until well combined.
  5. Cover and cook on LOW for 5-7 hours or on HIGH for 3-4 hours. The flavors will develop beautifully as it cooks!
  6. Taste and adjust the heat level if needed by adding more hot sauce or cayenne pepper. Serve hot with shredded cheese, a dollop of sour cream, sliced jalapeños, and warm cornbread on the side.