Slow Cooker Chipotle Turkey and Pinto Bean Chili Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality chipotle powder that is fresh and aromatic. Chipotle powder is made from smoked, dried jalapeños, so it has a deep, smoky heat.

If you only have chili powder, you can substitute a blend of paprika, cumin, and a pinch of cayenne, but the flavor will be different. To make the chili even smokier, add a small amount of liquid smoke or a chipotle pepper in adobo sauce, but adjust the heat accordingly.

This chili is very forgiving and can be customized to your taste. Add diced onions, bell peppers, or garlic in the first phase for extra flavor. For a thicker chili, mash some of the beans against the side of the slow cooker before serving.

If you prefer a thinner chili, add a bit of chicken or vegetable broth. The chili also freezes well, so consider making a double batch and freezing half for an easy future meal.

Variations

• Beef Chili: Swap the ground turkey for lean ground beef. Brown the beef in a skillet before adding to the slow cooker for extra flavor, and ensure it reaches 160°F (71°C).
• Vegetarian Chili: Replace the turkey with an extra can of pinto beans or a bag of frozen corn. Add a tablespoon of olive oil for richness and increase the chipotle to taste.
• Spicy Chipotle Chili: Add 2 minced chipotle peppers in adobo sauce along with the powder, and stir in a teaspoon of cayenne for extra heat. Top with fresh jalapeños.
• Smoky Bacon Chili: Add 4 slices of cooked, crumbled bacon in the first phase. Reduce the salt to 1/2 teaspoon and use smoked paprika instead of chipotle for a milder smoky flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

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

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbling. Add a splash of broth or water if the chili is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow the chili to cool to room temperature within 2 hours of cooking before refrigerating. Reheat on the stovetop or in the microwave until hot and bubbling. The chili will thicken as it sits; add a splash of broth or water when reheating if needed.

This chili can be made up to 2 days ahead and refrigerated. The flavors actually improve after a day in the fridge. To make ahead, prepare the chili as directed, let it cool completely, and store in a covered container. Reheat gently on the stovetop or in the slow cooker on low. The chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the chili hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, diced red onion, and fresh cilantro. A wedge of lime on the side adds a bright, citrusy note that cuts through the smoky richness.

For a heartier meal, serve over cooked rice, quinoa, or with a side of cornbread or tortilla chips. The chili is also great as a filling for baked potatoes or as a topping for hot dogs.

This chili is a complete meal on its own, but you can round it out with a simple green salad or roasted vegetables. For a game day spread, set out bowls of toppings like jalapeños, avocado, and shredded cheese so everyone can customize their bowl.

The chili is also delicious with a drizzle of hot sauce or a sprinkle of smoked paprika. Leftovers make excellent burrito bowls, nachos, or even a filling for stuffed peppers.

Frequently asked questions

Recipe card

Slow Cooker Chipotle Turkey and Pinto Bean Chili

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb ground turkey
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 2 tbsp chipotle powder
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt

Instructions

1. 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.
2. Add the drained and rinsed pinto beans on top of the turkey. Spread them out so they are distributed evenly.
3. Sprinkle the chipotle powder evenly over the turkey and beans. Use a spoon or your fingers to distribute it as evenly as possible.
4. Pour the crushed tomatoes over everything in the slow cooker. Do not stir; the tomatoes will create a sauce as they cook.
5. Add the salt over the top. Again, no stirring needed at this point.
6. 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.
7. 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.
8. 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.

Estimated nutrition per serving

Calories

380

Protein

30 g

Carbohydrates

25 g

Fat

18 g

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