Crockpot Creamy Sweet Corn Turkey Chili Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality taco seasoning. If you have a favorite homemade blend, feel free to use it. Adjust the amount to your spice preference.

To make the chili even creamier, you can stir in an extra ounce or two of cream cheese at the end. For a thinner chili, add a splash of chicken broth or water after cooking.

This chili is very forgiving. If you need to cook it longer, keep it on warm for up to an hour. The corn may soften more, but the flavor will still be great. To add more texture, top with crushed tortilla chips, shredded cheese, or a dollop of sour cream. Leftovers taste even better the next day as the flavors meld.

Variations

• Spicy kick: Add a finely diced jalapeño or a teaspoon of chipotle powder along with the taco seasoning for extra heat. Top with sliced fresh jalapeños before serving.
• Cheesy twist: Stir in 1 cup of shredded cheddar or Monterey Jack cheese during the last 15 minutes of cooking. The cheese will melt into the sauce for an extra creamy, indulgent chili.
• Black bean addition: Add a drained can of black beans along with the corn for extra heartiness and texture. The beans will warm through in the slow cooker and stretch the chili further.
• Smoky flavor: Use smoked paprika in place of some of the taco seasoning, or add a few drops of liquid smoke for a subtle smoky undertone. Serve with a squeeze of lime.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second intervals, stirring between, until heated through.

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the chili thickens upon standing, add a splash of broth or water when reheating.

This chili can be assembled ahead of time: layer all the ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on low for 4 to 6 hours, or until the turkey reaches 165°F (74°C). You may need to add a few extra minutes of cooking time if starting from cold.

Serving ideas

Serve this chili in deep bowls, ladled hot. It's wonderful on its own, but even better with a sprinkle of shredded cheddar cheese, a spoonful of sour cream, or a few fresh cilantro leaves.

For a crunchy contrast, offer tortilla chips or cornbread on the side. The creamy texture and sweet corn make it a hit with kids and adults alike.

This chili also makes a great filling for baked potatoes or a topping for nachos. For a lighter meal, serve it over a bed of greens or with a side salad.

It's hearty enough to be a main course, but also works as a party dip when served with chips. Warm, comforting, and full of flavor, this is a recipe you'll turn to again and again.

Frequently asked questions

Recipe card

Crockpot Creamy Sweet Corn Turkey Chili

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 1 1/2 lb ground turkey
• 3 cups frozen sweet corn
• 1 oz taco seasoning (about 2 tbsp)
• 8 oz cream cheese, cubed

Instructions

1. Place the ground turkey in the bottom of the slow cooker, breaking it up slightly with a spoon or spatula so it covers the bottom evenly. It is fine if it is in larger chunks; the turkey will break apart as it cooks.
2. Scatter the frozen sweet corn evenly over the ground turkey. There is no need to thaw the corn first; it will cook perfectly in the slow cooker and add sweetness and texture to the chili.
3. Sprinkle the taco seasoning evenly over the corn and turkey. Use a spoon or your fingers to distribute the seasoning as evenly as possible, so every bite has flavor.
4. Place the cubed cream cheese on top of the seasoned turkey and corn. Do not stir; the cream cheese will melt slowly as the chili cooks, creating a creamy sauce.
5. Cover the slow cooker and cook on low for 4 to 6 hours, or until the turkey is cooked through and reaches an internal temperature of 165°F (74°C). The chili will be bubbling around the edges and the cream cheese will be fully melted.
6. After the cooking time is complete, stir the chili thoroughly to combine the melted cream cheese with the turkey and corn. The sauce should be creamy and slightly thickened. If the chili seems too thick, stir in a splash of chicken broth or water to reach the desired consistency.
7. Ladle the chili into bowls and serve warm. This chili is delicious on its own or topped with your favorite chili toppings like shredded cheese, sour cream, or chopped cilantro.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

24 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.