Slow Cooker Turkey Chili

Knowing how to make a good batch of chili is a life skill that will come in handy often—whether you’re in desperate need of an easy weeknight dinner or you’re hosting friends for the Super Bowl. Foolproof, flavorful, and filling, this version is sure to become one of your go-to slow-cooker recipes, especially when it's cold out!

Is chili better in a slow cooker?

When it comes to cooking chili, low and slow is the name of the game. And, as its name implies, a slow cooker makes this task incredibly easy. 

Can you put raw meat in a slow cooker?

Yes, but you’ll get more flavorful results if you brown the meat first (as well as sauté the vegetables). Our advice: Follow the recipe as it is intended. 

What is the secret ingredient for the best chili?

Ask 10 people the same question and you’ll get 10 different answers! This recipe has two MVP ingredients: fire-roasted tomatoes and corn. While you could technically use any canned chopped tomato, the kind with the blackened flecks will be a little sweeter and slightly smoky. Corn adds a bright pop of sweetness and plays well with cozy combination of spices and the pepper jack cheese. 

Can I make this ahead of time? 

This recipe can be prepared up until it's time for the slow cooker. Avoid extra dishes by storing the chili mixture in the pot of the slow cooker in the refrigerator overnight. Plug it in the the morning, and voilà! Easiest dinner ever. Alternatively, you can store cooked chili in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months.