Slow-Cooker Turkey Chili

Slow-Cooker Turkey Chili

This past Saturday, I was inspired to make something new for my 50 in 15 Challenge. And since it’s still bitterly cold outside here in Michigan, I wanted to make a nice, warm comfort food. So I decided to whip up a hearty and healthy chili in my crock pot that would cook all afternoon and be ready for dinner. The end result was a delicious and hearty bowl of goodness that really helped warm up an otherwise chilly day. And as an added bonus, I also made some delicious and tender Sweet Cornbread Muffins to accompany the chili.


  • 28 oz. can diced tomatoes
  • 4 c. low-sodium vegetable or chicken broth
  • 1/2 lb. ground turkey, cooked
  • 15 oz. can black beans, rinsed and drained
  • 15 oz. can corn, drained
  • 1 c. chopped onion
  • 1 c. chopped bell pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. chili powder
  • 1 tbsp. oregano
  • 2 tsp. cumin
  • Salt and pepper, to taste
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)


  1. In a slow cooker, combine all ingredients (except cheese and sour cream). Cover and cook on Low for 6-8 hours, or on High for 3-4 hours.
  2. When serving, top each serving with shredded cheese and sour cream, if desired.


Like most slow cooker recipes, this one is ridiculously easy to make. There’s only a little bit of prep time, and you can’t beat the one-step direction of “combine everything and let the slow cooker do the rest”.

Bon Appétit!


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