Festive Turkey Chili Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 2 Tbsp extra-virgin olive oil
  • 2 lbs turkey thighs—skin & bones removed—cut into 3/4” cubes
  • 3 cloves garlic—minced
  • 2 medium onions—diced
  • 2 bell peppers—red or yellow, cored and diced
  • 1-2 long red chilies—thinly sliced, to taste
  • 2 large carrots—peeled and diced
  • 2 stalks celery—diced
  • 1 medium sweet potato—peeled and cubed
  • 1 ½ cups chicken stock (no salt added)
  • 1 can crushed tomatoes in their juices (fire roasted if available)—28 oz.
  • 1 can black beans (no salt added—19 oz.)—drained and rinsed
  • 1 can red kidney beans (no salt added—19 oz.)—drained and rinsed
  • 3 Tbsp poultry seasoning—divided
  • 1 Tbsp paprika
  • 1 tsp kosher sea salt
  • 1 tsp freshly ground black pepper
  • Pinch of red pepper flakes to taste
  • Suggested Toppings:
  • Cranberry sauce
  • Jalapenos—thinly sliced
  • Orange zest
  • Brie—cut into small pieces
  • Sage leaves—fried & lightly salted*
  1. Season turkey thighs with 2 tablespoons of poultry seasoning, then set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Working in 2 batches, brown turkey on all sides, then remove to a plate. Drain excess liquid before adding turkey to the slow cooker.
  3. Add all ingredients to the Crockpot Cook & Carry Slow Cooker, then stir to combine.
  4. Cover and cook on Low for 8-9 hours or on High for 4-5 hours.
  5. *Remove leaves from sage. Heat ¼ cup olive oil in a small skillet over medium-high heat until hot.
  6. Fry 6-8 sage leaves at a time until crisp, 3-4 seconds. Gently transfer with tongs to paper towels and then sprinkle with coarse salt.
  7. Cook’s note: Chili is also tasty served more traditionally with hot sauce, jalapenos, diced avocado, cheddar cheese & green onions.
Soups And Stews
Slow Cooker