Slow Cooker Turkey and Chorizo Chili Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of this chili, consider serving it with a variety of toppings that add texture and brightness. Freshly chopped cilantro, a dollop of sour cream, or a squeeze of lime juice can cut through the richness of the chorizo and turkey, providing a balanced and refreshing contrast.

If you prefer a spicier chili, you can stir in a small amount of diced jalapeño or a dash of hot sauce during the last hour of cooking, which allows the heat to distribute evenly without overwhelming the dish.

Consistency is key when making chili in a slow cooker. If you find that your chili is slightly thinner than you would like after the cooking time is complete, you can remove the lid and cook on the high setting for an additional 20 to 30 minutes to reduce the liquid.

Alternatively, you can mash a small portion of the pinto beans against the side of the slow cooker insert and stir them back in, which acts as a natural thickener for the sauce, giving it a much heartier mouthfeel.

Variations

• Vegetarian Version: Replace the turkey and chorizo with two additional cups of mixed beans, such as black beans and kidney beans. Add a tablespoon of smoked paprika to replicate the smoky flavor of the chorizo.
• Spicy Chili: Increase the heat by adding two finely diced jalapeños or a teaspoon of red pepper flakes during the assembly phase. This adds a nice kick that complements the savory meat.

Storage and make-ahead

Fridge

Store 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 overnight before reheating.

Reheat

Reheat on the stovetop over low heat, stirring occasionally, until hot throughout, or in the microwave in 1-minute intervals, stirring in between.

Allow any leftover chili to cool to room temperature for no more than two hours after cooking. Once cooled, transfer the chili into airtight containers to prevent it from drying out or absorbing other flavors from the refrigerator.

Proper storage is essential to maintain the quality and safety of the dish. Label the containers with the date so you can keep track of how long they have been stored. If stored correctly, the flavor often improves the next day as the spices continue to meld.

This chili is an excellent candidate for making ahead, as the flavors continue to develop and deepen when refrigerated overnight. You can prepare the entire recipe a day or two in advance and store it in the refrigerator. When ready to serve, simply reheat the desired amount on the stovetop over low heat, stirring occasionally to ensure it warms through evenly. This makes it a perfect solution for busy weeknights when you want a home-cooked meal without the active cooking time.

Serving ideas

Serve this chili hot in deep bowls to retain its warmth. Because the dish is hearty and filling, it serves well as a standalone meal, but it can also be paired with simple sides. A side of warm cornbread or a piece of crusty bread is perfect for mopping up the flavorful sauce.

If you are serving a crowd, setting up a small toppings bar with shredded cheese, diced onions, and sour cream allows guests to customize their bowls according to their personal preferences, making the dining experience more interactive.

For a more substantial meal, consider serving the chili over a bed of fluffy white rice or alongside a simple green salad with a bright vinaigrette. The contrast between the warm, spicy chili and the cool, crisp greens creates a balanced dining experience. Ensure that the bowls are warmed slightly before serving if possible, as this helps maintain the temperature of the chili for a longer period, ensuring that every spoonful remains satisfying from the first bite to the last.

Frequently asked questions

Recipe card

Slow Cooker Turkey and Chorizo Chili

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 1 lb ground turkey
• 1/2 lb fresh Mexican chorizo
• 2 cups pinto beans, drained
• 1 cup diced onion
• 1 tbsp ground cumin
• 2 cups diced tomatoes

Instructions

1. Heat a large skillet over medium-high heat. Add the ground turkey and fresh Mexican chorizo. Cook, breaking up the meat with a spoon, until fully browned and cooked through. Ensure the internal temperature reaches 165°F (74°C) for the turkey and 160°F (71°C) for the chorizo. Drain any excess grease before transferring the meat mixture to the slow cooker insert.
2. Add the pinto beans, diced onion, ground cumin, and diced tomatoes to the slow cooker on top of the cooked meat. Stir everything gently to combine the flavors and ensure the spices are evenly distributed throughout the mixture.
3. Cover the slow cooker with the lid. Cook on low heat for 4 hours, or until the onions are soft and the flavors are fully developed. Stir the chili once more before serving hot in bowls. If not serving immediately, let the chili cool for no more than 2 hours before refrigerating.

Estimated nutrition per serving

Calories

380

Protein

28.5 g

Carbohydrates

22 g

Fat

19.5 g

Fiber

6 g

Sugar

4.5 g

Sodium

750 mg

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