One-Pot Slow Cooker Sweet and Spicy Turkey Chili Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can brown the ground turkey in a skillet before adding it to the slow cooker, though this is optional. If you choose to brown it first, be sure to drain any excess fat before transferring the meat to the slow cooker insert to keep the chili from becoming too oily.

If you prefer a thicker chili, you can mash a small portion of the black beans against the side of the slow cooker insert about thirty minutes before the cooking time is complete. This releases natural starches that help thicken the sauce naturally, resulting in a more robust texture that holds up well to the toppings.

Variations

• Vegetarian Chili: Replace the ground turkey with an additional can of black beans and a cup of cooked quinoa. The texture will be different, but the flavor profile remains hearty and satisfying.
• Extra Spicy Chili: Add a diced jalapeño or a teaspoon of crushed red pepper flakes to the slow cooker during the assembly phase if you prefer a significantly higher level of heat in your chili.

Storage and make-ahead

Fridge

Keep in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

Reheat

Reheat on the stovetop over medium heat or in the microwave until piping hot throughout.

Store any leftover chili in an airtight container. Allow the chili to cool to room temperature for no more than two hours before placing the container into the refrigerator.

Properly stored, the chili will maintain its quality and flavor for up to three days in the refrigerator. When you are ready to eat again, simply warm it up on the stove or in the microwave until it is heated through completely.

This chili is an excellent candidate for making ahead of time as the flavors often improve after sitting for a day.

You can assemble the ingredients in the slow cooker insert and keep it in the refrigerator overnight, then simply place it in the base and cook as directed when you are ready. This makes it a perfect solution for busy workdays when you want a hot meal waiting for you in the evening.

Serving ideas

Serve the chili hot, directly from the slow cooker for a casual dinner. Ladle generous portions into individual bowls, ensuring each serving gets a good mix of the turkey, beans, and sauce.

The warmth of the chili makes it a perfect meal for colder days, and the simple presentation allows the quality of the ingredients to shine through.

Enhance the serving experience by offering a variety of garnishes. Beyond the sour cream and fresh red chili, consider adding shredded cheese, chopped cilantro, or diced onions.

These additions provide extra texture and brightness that complement the savory and slightly sweet profile of the chili, allowing everyone to customize their bowl to their own preference.

Frequently asked questions

Recipe card

One-Pot Slow Cooker Sweet and Spicy Turkey Chili

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 1 lb ground turkey
• 15 oz canned black beans, rinsed and drained
• 1 packet chili seasoning
• 2 tbsp pure maple syrup
• sour cream for serving
• fresh red chili, sliced for serving

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker insert. Ensure the meat is evenly distributed to allow for uniform cooking throughout the slow cooker.
2. Scatter the rinsed black beans over the ground turkey. Sprinkle the chili seasoning packet evenly across the beans, then drizzle the pure maple syrup over the top of the mixture.
3. Cover the slow cooker and cook on low for four hours. Once the time is up, ensure the ground turkey reaches a safe internal temperature of 165°F (74°C). Ladle the hot chili into bowls and garnish with a dollop of sour cream and fresh sliced red chili.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

35 g

Fat

8 g

Fiber

8 g

Sugar

6 g

Sodium

750 mg

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