Slow-Cooker Turkey Chili with Corn and Peppers: The Weeknight Hero You’ll Crave on Repeat

You want a dinner that practically cooks itself, tastes like a touchdown, and doesn’t guilt-trip your waistline. This is it. Slow-Cooker Turkey Chili with Corn and Peppers is the one-pot, set-and-forget power move that makes your kitchen smell like victory.

It’s hearty without being heavy, spicy without being scary, and flexible enough to fit every diet drama under the sun. Make a batch once, and your future self will high-five you every time you open the fridge.

What Makes This Recipe So Good

This chili delivers big flavor with minimal effort. Think juicy ground turkey, sweet corn, and colorful peppers simmered low and slow in a smoky, tomato-rich sauce.

The result? Deep, layered taste without babysitting the stove.

It’s also budget-friendly and wildly scalable. You can feed a crowd on game day or meal-prep like a CEO for the week.

Plus, it’s lighter than beef chili, but still eats like comfort food. That’s a win-win-win.

Ingredients

• 1.5 pounds lean ground turkey (93% or 90% for best flavor)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 cup corn kernels (frozen or canned, drained)
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes with juices
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth (or water)
• 1 tablespoon olive oil (for browning)
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: Greek yogurt or sour cream, shredded cheddar, sliced scallions, avocado, crushed tortilla chips

Cooking Instructions

1. Sweat the aromatics: Heat olive oil in a skillet over medium heat. Add onion and peppers; cook 4–5 minutes until softened.

   Stir in jalapeño and garlic; cook 1 minute until fragrant. This quick sauté builds flavor fast.

2. Brown the turkey: Add ground turkey to the same pan. Cook, breaking it up, until no longer pink and lightly browned, 5–7 minutes.

   Season with a pinch of salt and pepper.

3. Layer in the slow cooker: Transfer turkey and veggies to the slow cooker. Add crushed tomatoes, diced tomatoes, black beans, pinto beans, corn, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, remaining salt, and pepper. Stir well.
4. Low and slow: Cook on Low for 6–8 hours or on High for 3–4 hours.

   The longer, the better the flavor melds.

5. Finish with brightness: Stir in lime juice. Taste and adjust salt, pepper, or cayenne. If too thick, add a splash of broth; if too thin, leave uncovered on High for 15–20 minutes.
6. Garnish and serve: Ladle into bowls and top with cilantro, Greek yogurt or sour cream, shredded cheddar, avocado, or crunchy chips.

   Your bowl, your rules.

Keeping It Fresh

Storage: Cool completely, then refrigerate in airtight containers for up to 4–5 days. Flavor improves on day two—hello leftovers MVP.

Freezer-friendly: Portion into freezer-safe containers or bags, leaving a bit of headspace. Freeze up to 3 months.

Thaw overnight in the fridge, then reheat on the stove or microwave, adding a splash of broth if needed.

Reheating pro tip: Low and slow wins again. Warm gently and finish with fresh lime and cilantro to revive the zing. FYI, toppings like avocado should be added fresh.

Health Benefits

• Lean protein power: Turkey delivers high-quality protein with less saturated fat than beef, keeping you full and supporting muscle repair.
• Fiber for the win: Beans and peppers add fiber that supports digestion, stabilizes blood sugar, and helps you stay satisfied longer.
• Micronutrients galore: Peppers and tomatoes bring vitamin C, antioxidants, and potassium—great for immune support and heart health.
• Smarter calories: This chili is hearty without heavy cream or butter.

  You get comfort food vibes with a lighter nutritional profile. IMO, that’s the best kind of cheat code.

Common Mistakes to Avoid

• Skipping the browning step: Tossing raw turkey straight in the slow cooker yields bland results. Browning adds depth and a slight caramelized note.
• Overloading with liquid: Tomatoes and veggies release moisture.

  Too much broth turns chili into soup. Start with 1 cup; adjust later.

• Forgetting to taste at the end: Spices mellow during slow cooking. Finish with salt, lime, and possibly more chili powder to wake everything up.
• Using only white meat turkey: Ultra-lean turkey can be dry.

  Aim for 90–93% lean for better texture and flavor.

• Neglecting texture: If it’s too thin, remove the lid and cook on High for 15–20 minutes. Don’t just suffer through watery chili—it deserves better.

Different Ways to Make This

• Smoky chipotle spin: Add 1–2 chopped chipotle peppers in adobo and 1 teaspoon adobo sauce. Instant campfire vibes.
• Sweet heat: Stir in 1 tablespoon maple syrup or honey and extra jalapeño.

  That sweet-spicy balance slaps.

• Bean-free (Texas-adjacent): Skip beans and add extra turkey and peppers. Reduce broth by 1/2 cup.
• Veggie-forward: Add zucchini, carrots, or sweet potato cubes. Great for extra nutrients and color.
• Keto-ish: Omit beans and corn, sub with diced mushrooms and cauliflower rice.

  Use full-fat toppings for satiety.

• Pressure cooker method: Use sauté mode to brown turkey and veggies, add ingredients, then cook on High pressure for 12 minutes; natural release 10 minutes.
• Spice profiles: Try ancho chili powder for a richer, chocolatey note or add coriander and a pinch of cinnamon for warmth.

FAQ

Can I make this without a slow cooker?

Yes. Use a heavy pot or Dutch oven. Brown turkey and aromatics, add remaining ingredients, then simmer covered on low for 45–60 minutes, stirring occasionally.

Keep heat gentle to avoid scorching.

How do I make it milder for kids?

Skip jalapeño and cayenne, use sweet bell peppers only, and add a touch more corn. Serve with cheese and a dollop of yogurt to cool the heat. You can always add hot sauce to your bowl.

What if I only have one type of bean?

No problem.

Use two cans of black beans, two cans of pinto, or even kidney beans. Drain and rinse, and keep the total bean volume roughly the same.

Can I use frozen turkey?

Thaw it first in the fridge overnight for safe, even cooking. Browning frozen meat leads to steaming and sad flavor.

Don’t do that to yourself.

How can I thicken the chili naturally?

Uncover and cook on High for 15–20 minutes, or mash some beans against the side of the pot and stir in. A tablespoon of tomato paste also tightens things up nicely.

Is corn necessary?

Not mandatory, but it adds sweetness and texture that plays great with smoky spice. If skipping, consider adding diced carrots or a small sweet potato for balance.

What toppings pair best?

Greek yogurt or sour cream, cheddar or Monterey Jack, cilantro, lime, avocado, scallions, pickled jalapeños, and tortilla chips.

Build your own “chili bar” and pretend you’re hosting a Food Network show.

Final Thoughts

This Slow-Cooker Turkey Chili with Corn and Peppers checks all the boxes: easy, nutritious, and ridiculously flavorful. It’s a stress-free weeknight warrior and a weekend crowd-pleaser. Batch it, freeze it, reheat it—it keeps performing like a culinary athlete.

Make it once, tweak it to your taste, and watch it become a signature move in your kitchen playbook.