Slow Cooker Poblano Turkey Chili is the perfect hearty, thick winter chili! Ground turkey, beans, peppers, and chili spices made right in your crockpot so you barely have to lift a finger.
| gluten free + dairy free |
Serious question: do you like your chili thick and chunky, or soupy??
Growing up, my dad always had a batch of venison chili on the stove. He’d simmer it for hours with tomato juice (yes, juice) and chili beans so we had enough for the entire week. While I thoroughly love Dad’s cooking, his chili just had too much liquid for my taste. I’d much rather have a hearty, chunky chili that you can’t slurp out of a bowl. It must require a spoon at all times!
To thicken his chili, Dad would crush oyster crackers on top. Which is fine. But me? It’s allllll about the toppings. A big pile of Slow Cooker Poblano Turkey Chili, topped with freshly grated cheddar, cilantro, scallions, Greek yogurt (or sour cream), avocado slices, and a big slice of homemade cornbread.
When Michigan winter hits, there’s just nothing that satisfies like a great big bowl of bean-loaded chili.
Soooo about all those fall & winter comfort foods. If you can’t get enough of them, then you definitely need to add these to your menu plan!
- Vegan Cashew Korma Curry
- Paleo “Ramen” Noodle Bowls
- Mediterranen Stuffed Sweet Potatoes
- Sheet Pan Tandoori Chicken
Start the chili by browning the ground turkey on the stove, along with the onions, peppers, garlic, and spices. This gives the flavors a chance to come together before transferring to the slow cooker. I used three cans of beans in this recipe, but feel free to add less depending on your preference! I’m a big fan of mild chili beans because they already contain some spices for extra flavor. I also dumped in a can of kidney beans and black beans, but feel free to use pinto or even white beans. If you prefer more liquid in your chili, just add another cup of chicken broth.
This hearty, almost hands-off winter dinner also has 13 grams of fiber per serving! You know what they say: beans, beans, the magical fruit… you know the rest.
Obviously this Slow Cooker Poblano Turkey Chili is made with ground turkey. BUT. I’m a huge fan of venison in my chili, too. Venison was really our only source of red meat as I was growing up. We’d have the occasional steak, but most often, Dad provides the meat for the family and I wouldn’t have had it any other way. If you aren’t a fan of venison or turkey, feel free to use grass-fed beef in this recipe.
I used about 3-4 tablespoons of chili powder in this recipe because I like things really deep and flavorful, but you could totally get away with two if you prefer. We’ll also add just a little chipotle chili powder to keep things nice and spicy and smoky!
Oh, and the veggies!
Tucked away in there are poblano and green peppers. Poblanos are so great for adding flavor, but they’re very, very mild. If you’re a spice-lover like my hubby, slice up some jalapenos on top.
The other important piece of this recipe is the tomato base. I used an entire can of tomato paste and a 28-oz. can of crushed tomatoes. Make sure your tomatoes are high-quality; it makes all the difference. These two tomato sources keep this chili nice and thick without being paste-like.
Do not forget to serve this with cornbread! And cheddar! It’s like forgetting grilled cheese with tomato soup. You’ll thank me, I swear. Make sure to load your chili up with toppings:
- freshly grated sharp cheddar cheese
- chopped cilantro
- avocado slices
- sliced green onions or red onions
- Greek yogurt or sour cream
- jalapeno slices
- tortilla chips
- all the cornbread!
This Slow Cooker Poblano Turkey Chili is literally winning my heart right now. The best advice I can give you is be prepared for everyone to demand seconds! This chili is the BEST and easiest dinner to serve to your friends and family on a chilly winter night. Have a whole crowd of people over for board games, some seriously amazing chili, and memory-making!
Oh, and then dessert afterward.
Sometimes, winter can be really rough when you see snow for 5 months. But I definitely encourage you to slow cook your way into a better mood with this Slow Cooker Poblano Turkey Chili! With all the cornbread.
Pin this Slow Cooker Poblano Turkey Chili for later!
This slow cooker chili is thick, chunky, hearty, and perfect for winter!
- 1 1/2 lbs. lean ground turkey (or grass-fed beef)
- 1 large sweet onion, diced
- 1 large green pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 3 cloves garlic, minced
- 3 Tbsp chili powder
- 1 Tbsp smoked paprika
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp chipotle chili powder
- 1/2 tsp pepper
- 1 (28-oz.) can crushed tomatoes
- 1 (5.5-oz.) can tomato paste
- 1/2 c. chicken broth (1 c. more if you like a thinner chili)
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can kidney beans, drained and rinsed
- 1 (15-oz.) can mild chili beans with liquid
- For Serving:
- Shredded cheddar cheese
- Greek yogurt or sour cream
- Minced cilantro
- Chopped scallions
- Sliced avocado
Heat a large skillet over medium-high heat. Add the ground turkey; cook, breaking apart with a wooden spoon, until it begins to brown. Add the chopped onion, poblano pepper, and green pepper. Continue cooking until the meat is cooked through and onions are translucent. Add the garlic, cooking another 30 seconds. Add the chili powder, smoked paprika, cumin, salt, chipotle chili powder, and pepper. Stir to incorporate. Remove from heat and transfer to a slow cooker.
To the slow cooker, add the crushed tomatoes, tomato paste, chicken broth, and beans. Stir. Cover and cook on low for 6-8 hours.
Serve with cornbread, topped with freshly grated cheddar cheese, Greek yogurt or sour cream, minced cilantro, sliced avocado, tortilla chips, and chopped scallions.
Nutrition Information per Serving:
Calories: 405 Protein: 33g Carb: 43g Fat: 10g Fiber: 13g