Slow Cooker Turkey Chili with Cranberry and Thyme

Name: Slow Cooker Turkey Chili with Cranberry and Thyme
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs (907 g) ground turkey (92% lean); 2 onions (400 g) medium yellow onion, diced into 1/4-inch pieces; 1 pepper (200 g) bell pepper (any color), diced into 1/4-inch pieces; 4 cloves (20 g) garlic clove, minced; 2 tbsp (30 g) tomato paste; 3 tbsp (27 g) chili powder, not packed; 1 tbsp (9 g) ground cumin; 1 tsp (3 g) smoked paprika; 2 leaves (0.3 g) dried bay leaf, whole, removed before serving; 1 tsp (½ g) dried oregano; 2 tsp leaves (3 g) fresh thyme, leaves stripped from stems; ½ tsp (1 g) cayenne pepper; 1 tsp (5 g) kosher salt, plus more to taste; 1 can (794 g) canned crushed tomatoes (28 oz can); 1 can (411 g) canned diced tomatoes (14.5 oz can), drained of excess liquid if preferred (optional); 2 cans (850 g drained) canned kidney beans (15 oz can), drained and rinsed; 1 cup (240 ml) low-sodium chicken or beef broth; ⅔ cup (100 g) unsweetened dried cranberries; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

A hearty, warming chili made with lean ground turkey, brightened by tart dried cranberries and aromatic fresh thyme. Slow-cooked for 6 hours, the flavors meld deeply, creating a complex, rich chili that's lighter and less heavy than traditional beef versions. Perfect for crisp fall days and easy weeknight dinners.

Prep: 15 min
Cook: 7 min
Wait: 6 hr
Total: 6 hr 22 min
Makes: Makes 6 servings (about 8 cups)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

2 lbs (907 g) ground turkey (92% lean)
2 onions (400 g) medium yellow onion, diced into 1/4-inch pieces
1 pepper (200 g) bell pepper (any color), diced into 1/4-inch pieces
4 cloves (20 g) garlic clove, minced
2 tbsp (30 g) tomato paste
3 tbsp (27 g) chili powder, not packed
1 tbsp (9 g) ground cumin
1 tsp (3 g) smoked paprika
2 leaves (0.3 g) dried bay leaf, whole, removed before serving
1 tsp (0.5 g) dried oregano
2 tsp leaves (3 g) fresh thyme, leaves stripped from stems
½ tsp (1 g) cayenne pepper
1 tsp (5 g) kosher salt, plus more to taste
1 can (794 g) canned crushed tomatoes (28 oz can)
1 can (411 g) canned diced tomatoes (14.5 oz can), drained of excess liquid if preferred (optional)
2 cans (850 g drained) canned kidney beans (15 oz can), drained and rinsed
1 cup (240 ml) low-sodium chicken or beef broth
⅔ cup (100 g) unsweetened dried cranberries
freshly ground black pepper, to taste

Equipment (6)

Large skillet (10-inch or bigger)
6-quart slow cooker
Wooden spoon
Cutting board and knife
Can opener
Measuring cups and spoons

Steps

Before you start

Dice the onions and bell pepper, and mince the garlic ahead of time to speed up the process.
Make sure you have a 6-quart slow cooker ready and clean.
If using fresh thyme, strip the leaves from the stems before you begin cooking.
Plan for a 6+ hour total time from start to finish; the recipe works best if you let it cook undisturbed.

1
Brown the ground turkey
- Heat a large skillet over medium-high heat (no oil needed).
- Add the ground turkey and cook for 6–7 minutes, breaking it apart with a wooden spoon into small pieces, until no pink remains and the meat is crumbly and lightly browned.
- If there's excess fat pooling in the pan (more than a few tablespoons), drain it off.
- Transfer the browned turkey directly to your slow cooker.
+ Show details− Hide details
Ready when: No pink visible; meat is cooked through, crumbly, and lightly golden-brown
Tip: Breaking the meat into small pieces as it cooks ensures even browning and prevents dense clumps in the finished chili. Don't press it flat or stir excessively.
2
Add vegetables and spices
- To the slow cooker with the browned turkey, add the diced onions, diced bell pepper, minced garlic, tomato paste, chili powder, cumin, smoked paprika, bay leaves, oregano, fresh thyme leaves, cayenne pepper, and 1 tsp kosher salt.
- Stir everything together for about 1–2 minutes until the vegetables are evenly coated and the spices are well distributed.
- This mixing step helps bloom the spices slightly and ensures they disperse throughout the chili.
+ Show details− Hide details
Ready when: All ingredients are mixed evenly; no dry pockets of spices or tomato paste are visible; the mixture looks cohesive and dark red-brown
Tip: Mixing the hot turkey with the spices and tomato paste helps activate their flavors by releasing volatile oils—don't skip this step even though it only takes a minute.
3
Add tomatoes, beans, and broth
- Pour the crushed tomatoes (with all their juices) into the slow cooker and stir.
- If using the diced tomatoes, add that can as well, along with its juices.
- Drain and rinse the kidney beans under cold water to remove excess sodium, then add them to the slow cooker.
- Stir in the dried cranberries and pour in 1 cup of broth.
- Stir gently to combine all ingredients.
- The mixture should look thick and hearty, with liquid barely covering the solids—about a quarter-inch of liquid visible on top.
- If it looks too dry, add an additional ¼ to ½ cup broth.
+ Show details− Hide details
Ready when: All ingredients are incorporated; liquid level is appropriate; no dry pockets of spices or beans are visible
Tip: Don't overfill the slow cooker—it should be no more than three-quarters full for proper cooking and to prevent splattering. Filling it too full can cause the chili to bubble over.
4
Cook on low for 6 hours
- Cover the slow cooker and cook on the LOW setting for 6 hours.
- The chili should simmer very gently; you may see just a few lazy bubbles at the edge of the pot or small wisps of steam.
- Do not open the lid to stir or check on the chili during cooking—every time you lift the lid, you add 15–20 minutes to the cooking time.
- After 6 hours, the chili will be thick, deeply fragrant, the onions will be very soft, and the turkey will be fork-tender.
+ Show details− Hide details
Ready when: Chili is thick and rich; no raw onion taste remains; the aroma is complex, with notes of chili powder, thyme, and tart cranberries
Tip: Every slow cooker runs at a slightly different temperature. If your chili seems thin after 6 hours, leave it on low for another 30–60 minutes with the lid off to evaporate excess liquid. If it's already thick and rich, you're done.
5
Season and serve
- Carefully remove the slow cooker lid (watch for hot steam).
- Use a spoon to taste a small spoonful of chili (the turkey will be very hot).
- Add freshly ground black pepper and additional salt to your taste—start with a few grinds of pepper and a pinch of salt, then taste again.
- If the chili lacks depth, a pinch of additional cumin or a splash of hot sauce can help.
- Ladle the hot chili into bowls and serve immediately.
- Optional toppings include diced red onion, fresh cilantro, a dollop of sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, crushed tortilla chips, or sliced jalapeños.
+ Show details− Hide details
Ready when: Flavors are balanced to your preference; the chili is steaming hot and ready to serve
Tip: The cranberries and thyme give this chili a unique, slightly sweet-and-savory profile that differs from beef chili—taste it plain before adding toppings to fully appreciate the complex balance of flavors.

Good to know

Tips

Don't skip browning the ground turkey. This crucial step develops flavor through the Maillard reaction and prevents the finished chili from tasting flat or stewed. It takes only 7 minutes and makes a significant difference.
Resist the urge to open the slow cooker lid. Every time you peek, you add 15–20 minutes to the cooking time. Trust the timer and let the flavors develop undisturbed.
If your finished chili is too thin, remove the slow cooker insert (or leave it on LOW without the lid) for 30–60 minutes to evaporate excess liquid. If it's too thick, stir in broth or water, ¼ cup at a time.
This chili actually tastes better the next day as flavors continue to meld. Consider making it a day ahead, refrigerating it, and reheating it before serving.

Make ahead

This chili improves with time as flavors meld further. Make it 1–2 days ahead, cool completely, and refrigerate in an airtight container. Reheat gently on the stovetop over medium heat (stirring occasionally and adding broth if needed) or in the slow cooker on LOW for 1.5–2 hours, until heated through.

Storage & reheating

Refrigerator: up to 3 days in an airtight container. Reheat on the stovetop over medium heat, stirring occasionally and adding broth ¼ cup at a time if the chili thickens. Freezer: up to 3 months in freezer-safe containers or bags (leave 1 inch headspace for expansion). Thaw overnight in the refrigerator and reheat. Do not leave at room temperature for more than 2 hours.

Substitutions

fresh thyme → Dried thyme. Use ⅔ to 1 tsp dried thyme (about a 1:3 ratio by weight). It's less aromatic but still provides herbal depth and slightly more concentrated flavor.
ground turkey (92% lean) → Lean ground beef (90% lean or higher). Use 2 lbs ground beef for a richer, more traditional chili flavor. Beef will be slightly darker and more savory than turkey.
canned kidney beans (15 oz can) → Black beans, pinto beans, or a mix. Use the same total amount (about 3 cups drained). Black beans add earthiness; pinto beans are slightly creamier.
unsweetened dried cranberries → Dried tart cherries or unsweetened raisins. Tart cherries mimic the tartness of cranberries; raisins add sweetness but less pucker. Use the same amount (⅔ cup).