This Slow Cooker Mild Turkey Chili can be enjoyed as is, or easily adapted with all your favorite ingredients!
This post contains affiliate links – see our Disclosure Policy for more information.
This Fall and Winter season has been unusually warm this year in our area. It’s taken me until December to actually even feel like making chili. Thankfully, I made this Slow Cooker Mild Turkey Chili a few days ago when it was really chilly outside because today the weather has taken another strange turn and it’s a balmy 66 degrees outside. It feels more like spring than winter, which is pretty much always okay with me, except when it comes to food! There are just certain foods that taste so much better when it’s cold outside, and chili is most definitely one of them!
This recipe is for a basic, mild chili that can easily be modified to your preferences. I guess you could think of it more like a base to add other ingredients too, unless you like a plain, mild chili. I use turkey so it’s a bit healthier, but ground beef, bison, or venison would be tasty alternatives! I also make this particular chili on the mild side so that it is kid-friendly. My son actually likes a little spice now and then, but not a whole bowl full! If it was just my fiancé and I you better believe that chilies, chipotles, or habaneros would be swimming in there every time!
Top your turkey chili off with some cheddar cheese, sour cream, or scallions if you desire! Add a side of cornbread and you are all set for a delicious warm meal that is just perfect to eat while indoors with a fireplace going, watching the snow fall outside…if the snow ever even falls this year…
I’d love to hear what you think if you make this Mild Turkey Chili recipe! What do you like to add to your chili? What do your kids like mixed in? Leave me a comment or send me a message anytime!
Instant Pot Turkey Chili
- 1 tablespoon extra virgin olive oil
- 2 pounds ground turkey
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 2 15 oz cans dark red kidney beans (drained and rinsed)
- 1 cup beef broth
- 2 8 oz cans tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika (use smoked paprika for a smokier chili flavor)
- 1 teaspoon dried oregano
- 4 cloves garlic (minced)
- Turn your Instant Pot onto the Sauté function.
- Once hot, add the ground turkey and season with salt and pepper.
- Cook until the turkey is fully cooked and no longer pink, about 5-7 minutes.
- Turn off the Sauté function.
- Mix in the kidney beans, beef broth, tomato sauce, Worcestershire sauce, chili powder, cumin, paprika, oregano, and garlic.
- Place the lid on the Instant Pot and make sure the vent is set to the sealed position.
- Set the Instant Pot to the chili function on high pressure for 20 minutes.
- When the 20 minutes is up, allow the Instant Pot to naturally release for 15 minutes, before doing a quick release and opening.
- Top with your favorite chili toppings, if desired.
How to Make Slow Cooker Turkey ChiliTo make turkey chili in a slow cooker, you will need to brown the ground turkey in a skillet first. Heat a large, deep skillet over medium-high. Add the olive oil and ground turkey. Season with salt and pepper. Cook the turkey until it’s no longer pink, about 5-7 minutes, then transfer to a slow cooker. Mix in all of the remaining ingredients. Turn the slow cooker onto low and cook for 6-8 hours. You can also cook your chili on high for 4 hours instead.
Tips and Techniques
- To keep your chili low in calories, use the leanest turkey you can find. The leanest turkey you can buy is 99% lean, if it's available where you shop.
- If you want to add an onion to your chili, sauté it for a few minutes before adding the turkey. Then follow the remaining instructions.
- Store leftover chili in an airtight container in the refrigerator. Use within 3-4 days.
- You can freeze this chili in airtight containers or freezer bags. Use within 6-8 months for best results.