Easy Crockpot Christmas Eve Turkey Chili Tips, FAQ & printable recipe

Tips for success

To add extra depth to the flavor, consider browning the ground turkey in a skillet before adding it to the slow cooker. While the recipe can be made without this step for convenience, browning the meat introduces a savory, caramelized note that enhances the overall complexity of the chili.

If you choose to do this, drain any excess fat from the skillet before transferring the turkey to the slow cooker to keep the dish from becoming too greasy.

Serving is just as important as the cooking process. Offer a variety of toppings in small bowls so guests can customize their own portions. Classics like shredded cheddar cheese, a dollop of sour cream, chopped fresh cilantro, or diced red onions work exceptionally well.

For a bit of crunch, serve the chili with a side of tortilla chips or warm cornbread, which helps to balance the soft texture of the beans and meat.

Variations

• Spicy Three-Bean Chili: Add a can of black beans and a can of pinto beans to the mixture. Increase the chili seasoning by one tablespoon and stir in two finely diced jalapeño peppers for extra heat.
• Vegetable-Packed Chili: Incorporate one cup of diced zucchini and one cup of corn kernels. These additions bring extra color and texture to the dish while keeping the turkey as the primary protein source.

Storage and make-ahead

Fridge

Keep in the refrigerator for up to 3 to 4 days in a sealed container.

Freezer

Freeze in freezer-safe bags or containers for up to 3 months.

Reheat

Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through.

Store any leftover chili in an airtight container. Allow it to cool at room temperature for no more than two hours before placing it into the refrigerator. The flavors often improve the next day as the spices continue to permeate the turkey and beans, making this an excellent candidate for meal prep or leftovers that taste even better upon reheating.

This chili is an ideal make-ahead dish. You can assemble all the ingredients in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking. When ready to eat, simply place the insert into the slow cooker base and add 30 to 60 minutes to the total cooking time to account for the cold starting temperature of the ingredients.

Serving ideas

Serve the chili piping hot in deep bowls, ensuring each portion gets a generous amount of the turkey and bean mixture. Because it is a dense and filling dish, it pairs perfectly with simple side dishes.

Consider a light garden salad with a vinaigrette dressing to provide a crisp, refreshing contrast to the warm, spicy flavors of the chili. Warm flour tortillas or crusty bread are also excellent for soaking up the sauce.

If serving for a holiday gathering, place the slow cooker directly on a heat-safe mat on the serving table, keeping it on the 'warm' setting so guests can help themselves throughout the evening.

Providing a ladle and a selection of toppings such as avocado slices, lime wedges, and pickled jalapeños allows for a festive, interactive dining experience that keeps everyone satisfied and comfortable during the cold winter weather.

Frequently asked questions

Recipe card

Easy Crockpot Christmas Eve Turkey Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1.5 lb ground turkey
• 15 oz red kidney beans, drained and rinsed
• 1 cup diced green bell pepper
• 2 tbsp chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the ground turkey into the bottom of the slow cooker, using your hands or a spoon to break it into small, even crumbles to ensure it cooks thoroughly throughout the process.
2. Scatter the drained red kidney beans and the diced green bell pepper over the turkey layer. Sprinkle the chili seasoning evenly over the top, then pour the crushed tomatoes over all the ingredients.
3. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours, ensuring the ground turkey reaches an internal temperature of 165°F (74°C) to be fully cooked.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

35 g

Fat

7.5 g

Fiber

9 g

Sugar

6 g

Sodium

750 mg

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