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Slow Cooker Italian Turkey Chili in bowl with spoon topped with a dollop of ricotta and garnished with basil leaves.
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4.60 from 30 votes

Slow Cooker Italian Turkey Chili

This Slow Cooker Italian Turkey Chili is perfect for Italian food lovers! All the components of traditional turkey chili, but with Italian flair.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Chicken + Poultry, Slow Cooker, Soup, Stew + Chili
Cuisine: Italian
Keyword: Italian turkey chili, slow cooker chili, turkey chili
Servings: 8 servings
Author: Danae Halliday

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 3 cloves of garlic
  • 1 bell pepper, diced
  • 1 pound lean ground turkey, I used 90/10%
  • 1/2 pound Italian turkey sausage, casing removed
  • Kosher salt and fresh ground black pepper to taste
  • (2) 15 ounce cans cannellini beans, drained and rinsed
  • 5 ounces baby spinach
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • 28 ounces crushed tomatoes
  • 24 ounces marinara sauce
  • 1 1/2 cups water
  • 1 parmesan cheese rind, optional, but recommended
  • ricotta cheese, shredded mozzarella cheese, chopped flat leaf parsley and basil for toppings.

Instructions

  • Add the olive oil to a large skillet and heat over medium-high. Swirl the oil around the bottom of the skillet then sauté the onion and bell pepper for 2-3 minutes. Season with salt and pepper and add in the garlic and sauté another 30 seconds. Add in the ground turkey and turkey sausage and season with a little more salt and pepper. Crumble the turkey and cook until it's browned and mostly cooked through. Pour the mixture into the slow cooker.
  • Add the remaining ingredients to the slow cooker and stir everything together. Cover with the lid and cook for 3-4 hours on high or 6-7 hours on low. When the chili is done, remove the parmesan cheese rind and discard. Serve the chili topped with shredded mozzarella cheese, ricotta cheese and chopped flat leaf parsley or basil.

Notes

  • If you can't find cannellini beans replace with great northern beans
  • To get the ricotta smooth and creamy like I did in the photos, stick it in a food processor or high speed blender with a splash of milk and purée until smooth.
  • Toppings not included in nutritional information.

Nutrition

Calories: 355kcal | Carbohydrates: 37g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 861mg | Fiber: 11g | Sugar: 12g