Slow Cooker Mixed Bean Turkey Chili Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sauté the ground turkey in a separate pan until browned before adding it to the slow cooker, although this is optional.

If you choose this route, add the browned turkey directly to the slow cooker along with the remaining ingredients. This extra step adds a nice depth of flavor from the Maillard reaction, which some cooks prefer for a heartier chili profile.

If you find the chili is lacking acidity, a small squeeze of fresh lime juice right before serving can brighten the entire dish. The acidity helps cut through the richness of the beans and tomato base, making the flavors pop.

Just be careful not to overdo it; a little goes a long way. You can also garnish with fresh cilantro or diced onions if you want extra texture and freshness.

Variations

• Spicy Turkey Chili: Add one finely diced jalapeño pepper and an extra teaspoon of chili powder to the mix before cooking for a noticeable increase in heat.
• Vegetable-Packed Chili: Stir in one cup of diced bell peppers or zucchini during the final hour of cooking to add color and extra texture to your chili.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a sealed, freezer-safe container for up to 3 months.

Reheat

Reheat on the stovetop over medium heat until steaming hot, or in the microwave in 1-minute intervals, stirring in between.

Allow the chili to cool to room temperature for no more than two hours after cooking. Once cooled, transfer the leftovers into an airtight container. It will keep well in the refrigerator for up to three to four days.

Ensure the container is sealed tightly to prevent the chili from absorbing any other odors from the fridge, which can alter the flavor profile over time.

This chili is an excellent candidate for making ahead, as the flavors continue to meld and develop in the refrigerator overnight. Simply prepare the recipe as directed, let it cool, and store it in the fridge.

When you are ready to eat, reheat it gently on the stove or in the microwave. It often tastes even better the next day, making it perfect for quick lunches or easy weeknight dinners.

Serving ideas

Serve this chili in warm, shallow bowls to help retain the heat. Because the chili is quite hearty, it pairs well with simple sides like warm cornbread or a side of steamed rice. The combination of textures from the four types of beans provides a satisfying mouthfeel, so keep the sides simple to let the chili be the star of the meal.

If you prefer a lighter serving option, consider serving the chili over a bed of fresh greens or with a side of steamed vegetables. You can also top each bowl with a dollop of sour cream or a sprinkle of shredded cheese if you want to add extra creaminess. The key is to serve it while it is hot, as the temperature is essential to the overall comfort of the dish.

Frequently asked questions

Recipe card

Slow Cooker Mixed Bean Turkey Chili

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

Ingredients

• 1 lb ground turkey
• 1 cup dark red kidney beans, drained and rinsed
• 1 cup pinto beans, drained and rinsed
• 1 cup black beans, drained and rinsed
• 1 cup small white beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 28 oz crushed red tomatoes

Instructions

1. Place the raw ground turkey into the bottom of the slow cooker, breaking it into small crumbles with a spoon. Add the kidney beans, pinto beans, black beans, and white beans on top of the turkey. Sprinkle the chili powder and ground cumin over the bean mixture.
2. Pour the crushed red tomatoes over the bean and spice mixture. Cover the slow cooker with its lid. Cook on the low setting for 4 hours, or on the high setting for 2 hours, until the turkey is fully cooked through.
3. Once the cooking time has elapsed, remove the lid and stir the chili well to combine the turkey with the beans and tomato sauce. Ensure the turkey reaches an internal temperature of 165°F (74°C). Let the chili rest for 5 minutes before serving in warm bowls.

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

35 g

Fat

6.5 g

Fiber

12 g

Sugar

5 g

Sodium

450 mg

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