Turkey Chili with Beans & Corn (Slow Cooker) UK
A simple, hearty chili made with lean turkey mince, beans and corn. Slow‑cooking develops rich flavours while you get on with your day.
Ingredients
- 500 g turkey mince
- 1 onion, chopped
- 2 garlic cloves, minced
- 400 g chopped tomatoes
- 400 g kidney beans, drained and rinsed
- 150 g sweetcorn (canned or frozen)
- 1–2 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- Salt & pepper
Method
- Optional: brown the turkey mince in a frying pan over medium heat until just cooked; this step enhances flavour but can be skipped for convenience.
- Add the turkey mince (browned or raw), onion, garlic, chopped tomatoes, kidney beans, sweetcorn, chili powder, cumin, salt and pepper to your slow cooker. Stir well.
- Cook on Low for 6 hours or until the chili is thick and the flavours have melded.
- Taste and adjust seasoning. Ladle into bowls and serve with Greek yogurt or sour cream, chopped coriander and a squeeze of lime.
Tips & Serving Suggestions
- For extra heat, add diced jalapeño or more chili powder.
- Stir in a handful of spinach or kale at the end for added greens.
- Serve over rice or with tortilla chips on the side.
- Chili freezes well; portion into containers and freeze for up to 3 months.
Recommended Gear
- Crock‑Pot 6‑Quart Programmable Slow Cooker – great for batch chili.
- Hamilton Beach Defrost Slow Cooker – defrosts frozen ingredients then cooks.
- Reynolds Kitchens Slow Cooker Liners – easy clean‑up for messy chilis.
- Kitchen Mama Meat Shredder Claws – handy for shredding cooked turkey or chicken.
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