Crock Pot Turkey Chili

This crock pot turkey chili has become a staple in my kitchen for using up leftover turkey and bringing everyone together over a nourishing meal. I love that you can toss everything into the slow cooker before work and come home to the aroma of a hearty chili ready to enjoy. It is especially perfect after the holidays when there is extra roast turkey looking for a flavorful second life.

I remember the first time making this after a big Thanksgiving I was worried about all that turkey drying out but this chili kept it juicy and everyone wanted seconds I now look forward to making this more than the big meal itself

Ingredients

• Leftover roast turkey: gives the chili body and richness Make sure your turkey is moist and not dried out for best results
• Dry red kidney beans: pack in fiber and protein I like to soak them overnight for quicker cooking or use a canned version for convenience
• Chopped tomatoes and chiles: add a tangy kick and layer of spice Look for fire roasted for extra depth
• Tomato sauce: gives the chili a silky base and balances acidity Use one without added sugar for best flavor
• Chopped tomatoes: add freshness and texture Canned or ripe garden tomatoes work well
• Yellow onions: create the aromatic foundation Chop them fine for even cooking
• Green bell pepper: brings a pop of color and sweetness Pick firm peppers with no soft spots
• Celery: helps round out the flavor and adds crunch Choose pale green crisp stalks
• Garlic: gives warmth and depth Always use fresh garlic for the brightest flavor
• Bay leaves: infuse subtle herbal notes Remove before serving
• Creole seasoning: provides gentle smokiness and a little heat Pick one you love for your preferred intensity
• Mexene chili powder seasoning: brings a very classic chili flavor If you cannot find it use a blend of chili powder cumin and a pinch of cayenne
• Salt and pepper: round out the flavors Start modestly and adjust after tasting

Instructions

Prepare the Turkey:

Pulse the cooked turkey in a food processor a few times until it forms small chunks Aim for bite sized pieces that will soak up all the chili flavors If you do not have a food processor just chop the turkey finely by hand

Chop the Vegetables:

Chop your onions green bell pepper celery and garlic into small uniform pieces This helps all the flavors meld and ensures no one bite is overloaded with veggies

Load the Slow Cooker:

Place the chopped turkey beans tomatoes with chiles tomato sauce chopped tomatoes onions bell pepper celery garlic bay leaves creole seasoning and chili powder seasoning into your slow cooker Hold off on the salt and pepper for now as the flavors will develop during cooking

Cook Low and Slow:

Set your crock pot on high for four to six hours or on low for six to eight hours The longer and slower the better the flavors develop If using dry beans make sure they are tender before proceeding

Check and Finish:

When the chili is done give it a taste Remove the bay leaves then stir in salt and pepper to your liking If you find the tomatoes are sharp add a tablespoon of brown sugar or even a finely diced carrot for natural sweetness

Serve and Enjoy:

Ladle the chili into bowls and top with your favorites Try sour cream avocado cilantro corn chips or shredded cheese for a crowd pleasing finish

My favorite part of this chili is the medley of spices and the way even a small pinch of creole seasoning can wake up the turkey I remember my mom using canned tomatoes from her summer garden and I try to do that when I can for big hits of fresh flavor

Storage Tips

Once the chili has cooled move it to an airtight container and tuck it into the fridge It will keep for up to five days and I love reaching for a warm bowl for weeknight lunches You can also freeze the chili for up to six months in a freezer safe container Simply thaw overnight in the fridge and reheat until bubbling

Ingredient Substitutions

No leftover turkey on hand Go for cooked and shredded chicken or even ground turkey or beef Kidney beans not your thing Try black beans or pinto beans If you want more veggies sneak in extra bell peppers or carrots

Serving Suggestions

Serve with all your favorite chili fixings like a dollop of sour cream diced onions buttery avocado or crunchy corn chips I also like to offer a warm skillet of cornbread on the side for dipping

Cultural and Historical Context

Chili is a staple comfort food across the American South and Southwest and it is a natural fit for stretching leftovers after big meals Turkey chili is especially popular post holidays as a lighter alternative to beef chili

Seasonal Adaptations

Use fresh summer tomatoes in place of canned for a brighter taste Toss in roasted sweet potatoes for a fall twist Top with diced green onion or chives from the spring garden

Success Stories

One winter my neighbor brought this to our community potluck and it was the first dish gone The mix of big flavors with a gentle kick works for adults and kids alike I have friends who now make it part of their holiday tradition

Freezer Meal Conversion

Chili is a dream for freezer meals Let it fully cool then portion into meal sized containers Be sure to label with the date Freeze up to half a year When ready to eat just thaw heat and add your favorite toppings

This chili is sure to become a tradition in your family too and is endlessly adaptable to your tastes. Enjoy the comfort of a warm bowl and the satisfaction of easy slow cooking.

FAQs About This Recipe

→ Is this chili spicy or mild?

This dish is mildly spiced. For extra heat, simply add more cayenne, chili powder, or hot sauce to taste.

→ Do I need to soak the beans first?

Soaking the beans overnight is recommended for optimal texture, but you can use canned kidney beans as a quicker alternative.

→ Can I substitute turkey with another protein?

Yes, chicken, ground turkey, or ground beef all work well. Adjust cooking times as needed for your choice.

→ How should I store leftovers?

Cool completely and keep in an airtight container in the refrigerator for up to five days, or freeze for up to six months.

→ What helps cut tomato acidity?

Add a tablespoon of sugar or a diced carrot to balance acidity without affecting the overall flavor.