Name: Slow Cooker Chili Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium yellow onion, finely chopped; 1/2 cup celery, diced; 1/2 cup bell pepper, diced; 3 large cloves garlic, minced; 1 pound ground turkey; 2 tablespoons chili powder; 1-1/2 teaspoons ground cumin; 1 teaspoon ground oregano; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 2 Turkish bay leaves; 1-1/2 tablespoons tomato paste; 1 tablespoon adobo sauce; 1 14.5-ounce can crushed tomatoes; 1 14.5-ounce can low-sodium chicken broth; 2 14.5-ounce cans kidney beans; 1 cup extra-sharp cheddar cheese; Salt and freshly ground black pepper to taste

Why You’ll Love Slow Cooker Chili Recipe

This chili is easy to prepare and lets the slow cooker do most of the work. It’s a balanced, protein-rich meal with bold flavors from spices and a gentle heat from adobo sauce. Using ground turkey keeps it lighter while still delivering a hearty texture.

It’s also highly customizable, making it perfect for family meals, meal prep, or gatherings where everyone can add their favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
1/2 cup celery, diced
1/2 cup bell pepper, diced
3 large cloves garlic, minced
1 pound ground turkey
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 Turkish bay leaves
1 1/2 tablespoons tomato paste
1 tablespoon adobo sauce
1 14.5-ounce can crushed tomatoes
1 14.5-ounce can low-sodium chicken broth
2 14.5-ounce cans kidney beans
1 cup extra-sharp cheddar cheese
Salt and freshly ground black pepper to taste

Directions

Heat the olive oil in a skillet over medium-low heat. Add the chopped onion, celery, and bell pepper, and sauté for 8 to 10 minutes until softened. Stir in the garlic and cook for another 2 to 3 minutes.

Add the ground turkey to the skillet and cook for about 5 minutes, breaking it apart with a spoon, until it is no longer pink.

Stir in the chili powder, cumin, oregano, garlic powder, onion powder, and bay leaves to coat the mixture evenly.

Transfer the cooked mixture to a slow cooker.

Add the kidney beans, crushed tomatoes, tomato paste, adobo sauce, and chicken broth. Stir everything together until well combined.

Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

During the last 30 minutes of cooking, stir in the grated cheddar cheese until melted and incorporated.

Taste and adjust with salt and black pepper as needed. Serve hot with your favorite toppings such as chopped onions, tortilla chips, sour cream, or extra cheese.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours 10 minutes

Variations

Swap the ground turkey for ground beef or chicken for a different flavor profile.

Add black beans or pinto beans along with kidney beans for extra texture and variety.

For a spicier chili, increase the adobo sauce or add chopped chili peppers.

For a thicker chili, reduce the amount of broth slightly or let it cook uncovered for the last 30 minutes.

For a vegetarian version, omit the turkey and add more beans or vegetables like zucchini and corn.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

To freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in short intervals, stirring between each.

If the chili thickens too much after storage, add a splash of broth or water when reheating.

FAQs

Can I make this chili without a slow cooker?

Yes, you can simmer it on the stovetop over low heat for about 1 to 2 hours, stirring occasionally.

Can I use ground beef instead of turkey?

Yes, ground beef works well and gives the chili a richer flavor.

Do I need to drain the beans?

It is recommended to drain and rinse the beans to reduce excess sodium and improve texture.

What does adobo sauce add to the chili?

Adobo sauce adds a smoky, slightly spicy flavor that enhances the overall taste.

Can I make this chili ahead of time?

Yes, chili often tastes even better the next day as the flavors continue to develop.

How can I make the chili thicker?

Use less broth or let the chili cook uncovered for a bit longer to reduce the liquid.

Can I make this dairy-free?

Yes, simply omit the cheddar cheese or use a dairy-free alternative.

What toppings go well with chili?

Popular toppings include shredded cheese, sour cream, chopped onions, tortilla chips, and fresh herbs.

Can I freeze chili with cheese in it?

Yes, but the texture may slightly change. For best results, add cheese when reheating instead.

How do I know when the chili is done?

The chili is ready when it is hot, well combined, and the flavors have fully developed after slow cooking.

Conclusion

This slow cooker chili is a comforting, easy-to-make meal that delivers rich flavor with minimal effort. Whether you’re preparing it for a weeknight dinner or a gathering, it’s a versatile and satisfying dish that everyone can enjoy.