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Slow Cooker Turkey Chili | Kita Roberts GirlCarnivore.com

Slow Cooker Tureky Chili


  • 2 slices good white bread
  • ¼ cup whole milk
  • 2 lbs ground turkey
  • salt and pepper
  • 3 tbs vegetable oil
  • 3 onions diced
  • ¼ cup chili powder
  • ¼ cup tomato paste
  • 6 garlic gloves minced
  • 1 tbs ground cumin
  • 1 tbs minced fresh oregano
  • ½ teas red pepper flakes
  • 1 15 oz can tomato sauce
  • 2 15 oz cans dark kidney beans drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1 ½ cups low-sodium chicken broth
  • 3 tbs soy sauce
  • 1 tbs brown sugar
  • 2 teas minced canned chopolte chile in adobo sauce


  • Make sure all your veggies are prepped and ready to go.
  • In a large bowl, add the bread and milk. Mash with a fork. Season with 1 teas salt and 1 teas pepper and mix in the ground turkey by hand.
  • In a a large skillet over medium heat, heat the vegetable oil until shimmering. Add the onion, chili powder, tomato paste, garlic, cumin, oregano, and pepper flakes. Cook 8 to 10 minutes, until onions are soft.
  • Add the turkey mixture to the skillet and cook 6 minutes, breaking up and stirring as needed so that no pink remains. Stir in the tomato sauce and scrape up and browned bits.
  • Transfer turkey mixture to a large slow cooker and add the kidney beans, soy sauce, brown sugar, and minced chipotle chile.
  • Cover and cook on low for 4 to 6 hours.
  • Serve with desired chili fixings. Sour cream, shredded Monteray Jack cheese, additional tabasco sauce, chopped avocado, and any other additional toppings you may enjoy.