Slow Cooker Chipotle Turkey and Pinto Bean Chili Step-by-step instructions

Before you start

Before starting, make sure the slow cooker insert is clean and dry. Drain and rinse the pinto beans in a colander to remove excess sodium and any canning liquid. Measure out the chipotle powder and have the crushed tomatoes and salt ready. There's no need to brown the turkey; it will cook perfectly in the slow cooker.

If you have time, let the turkey sit at room temperature for about 15 minutes before adding it to the insert, but this is optional. Prepare any toppings you like, such as shredded cheese, diced onions, or fresh cilantro, and have them ready to serve.

Instructions

Layer the Ingredients

1. 1Add the Turkey
   Place the ground turkey in the slow cooker insert, breaking it into small crumbles with your hands or a spoon. Spread it evenly across the bottom.
   Look for The turkey should be in small, even crumbles so it cooks evenly.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip If the turkey is very cold, let it sit at room temperature for no more than 30 minutes before cooking.
2. 2Add the Beans
   Add the drained and rinsed pinto beans on top of the turkey. Spread them out so they are distributed evenly.
   Look for The beans should be scattered over the turkey, not piled in one spot.
   Tip Rinsing the beans removes excess sodium and helps the chili maintain a good texture.
3. 3Sprinkle the Chipotle
   Sprinkle the chipotle powder evenly over the turkey and beans. Use a spoon or your fingers to distribute it as evenly as possible.
   Look for The chipotle powder should coat the surface with a reddish-brown dusting.
   Tip Chipotle powder is smoky and spicy; adjust the amount to taste, but the video uses a generous sprinkle.
4. 4Pour Over Tomatoes
   Pour the crushed tomatoes over everything in the slow cooker. Do not stir; the tomatoes will create a sauce as they cook.
   Look for The tomatoes should cover most of the turkey and beans.
   Tip If using whole tomatoes, crush them with your hands before adding.
5. 5Season with Salt
   Add the salt over the top. Again, no stirring needed at this point.
   Look for The salt will dissolve during cooking.
   Tip You can adjust seasoning after cooking, but a little salt at the start helps develop flavor.

At the end of this phase, the slow cooker insert contains raw ground turkey in crumbles, topped with pinto beans, a dusting of chipotle powder, and a pour of crushed tomatoes. The ingredients are not stirred, creating distinct layers.

The turkey is still raw and pink, the beans are whole and shiny, and the tomatoes form a thick red sauce over the top. The aroma is fresh and slightly spicy from the chipotle. Before moving on, ensure everything is evenly distributed and the lid fits securely.

Slow Cook to Perfection

6. 6Cover and Cook Low
   Cover the slow cooker with the lid and set it to low. Cook for 6 to 8 hours, until the turkey is cooked through and the chili is thick and flavorful.
   Look for The chili should be bubbling gently around the edges after a few hours.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Resist the urge to lift the lid; each time you do, heat escapes and adds to cooking time.
7. 7Stir and Check
   After 6 hours, stir the chili well. Check that the turkey is fully cooked and has reached an internal temperature of 165°F (74°C). If not, continue cooking for another 30 minutes and check again.
   Look for The turkey should be tender and no longer pink, and the chili should be thick.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Use an instant-read thermometer inserted into the thickest part of a turkey crumble to verify doneness.

After 6 to 8 hours on low, the chili has transformed: the turkey is cooked through and tender, the beans are soft but intact, and the sauce has thickened into a rich, deep red chili. The surface may have some bubbling, and the aroma is intensely smoky and savory. The chili should easily pull away from the sides of the insert when stirred. Check the turkey temperature to confirm it has reached 165°F (74°C).

Serve and Enjoy

8. 8Serve Hot
   Ladle the chili into bowls and serve hot. The chili will be thick and chunky, with whole pinto beans and turkey crumbles in a rich, smoky tomato sauce.
   Look for The chili should be steaming and thick enough to hold its shape on a spoon.
   Tip Let the chili rest for a few minutes before serving to allow the flavors to meld.

The finished chili is thick and chunky, with whole pinto beans and small crumbles of turkey suspended in a glossy, dark red sauce. It steams gently and smells of chipotle and tomatoes. A spoonful holds its shape and slowly slides off. The chili is ready to be ladled into bowls and served with desired toppings. The texture should be hearty and satisfying, not watery or dry.

Common mistakes

A common mistake is lifting the lid too often to check on the chili, which lets heat escape and extends cooking time. Trust the slow cooker and resist the urge to peek. Another mistake is not draining and rinsing the beans, which can make the chili too salty and affect the texture.

Also, be careful not to over-season with salt at the beginning, as the chipotle powder and canned tomatoes already contain some sodium. Finally, don't skip the final temperature check; ground turkey must reach 165°F (74°C) to be safe to eat.

How to tell it’s done

The chili is done when the turkey is no longer pink and reaches an internal temperature of 165°F (74°C) as measured with an instant-read thermometer. The sauce should be thick and slightly reduced, not watery. The beans should be tender but not mushy, and the flavors should be well-blended.

If the chili seems too thin, cook it uncovered for an additional 30 minutes to thicken. If it's too thick, stir in a little broth or water. Let the chili rest for a few minutes before serving to allow the flavors to settle.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part