Slow Cooker Turkey Chili with a Secret Flavor Boost – The Ultimate Cozy Meal

Partake Members Only - Early Exclusive Release

When the temperatures drop, there’s nothing better than a warm, hearty bowl of chili. But what if I told you that one unexpected ingredient could take your turkey chili to the next level? This Slow Cooker Turkey Chili is packed with vegetables, beans, and bold spices, but its secret weapon is something you might not expect: orange juice.

Yes, really! A splash of orange juice adds a subtle brightness that enhances the smoky heat, deepens the savory notes, and ties everything together in the most delicious way. And the best part? This recipe is hands-off, freezer-friendly, and makes 10 servings, so it’s perfect for meal prep or feeding a crowd.

Why You’ll Love This Recipe

✅ Flavor-Packed – The spices, peppers, and citrus create a rich, balanced taste.
✅ Loaded with Veggies – A chili that’s as nutritious as it is comforting.
✅ Easy & Hands-Off – Chop, brown, and let the slow cooker do the rest.
✅ Freezer-Friendly – Make once, enjoy for weeks!

Ingredients You’ll Need

Seasoning Mix (Adjust to Taste)

• ~4 tbsp total: chili powder, adobo seasoning, garlic powder, onion powder, paprika (any kind)

Chili Base

• 1 lb onions, chopped

• 2 large red bell peppers, diced

• 2 habanero peppers, minced (or adjust for spice level)

• 5 jalapeño peppers, chopped

• 5 Anaheim peppers, chopped

• 3 small green or red hot chiles, minced

• 4 stalks celery, diced

• 4 cloves garlic, minced

Protein & Seasoning

• 1 lb ground turkey

• 1 tsp olive oil, for browning

• 2 tsp kosher salt, divided (1/2 tsp for turkey, 1 1/2 tsp for chili base)

• 2-3 tbsp orange juice (The Secret Ingredient!)

Canned Goods

• 1 can (28 oz) no-salt-added diced tomatoes, with juices

• 1 can (14 oz) Bush’s Country Style baked beans

• 1 large can Progresso southwest-style black bean soup

• 1 can (15 oz) kidney beans, drained

How to Make Slow Cooker Turkey Chili with a Secret Flavor Boost

Step 1: Prepare the Seasoning Mix

In a small bowl, mix together chili powder, adobo seasoning, garlic powder, onion powder, and paprika. Adjust the amounts to your taste preference.

Step 2: Brown the Turkey for Extra Flavor

Heat 1 tsp olive oil in a large skillet over high heat. Add the ground turkey and let it sear for at least 4 minutes before touching it. This allows a deep, flavorful crust to form. Once browned, break it apart with a spatula. Sprinkle in 1/2 tsp kosher salt and a generous spoonful of the seasoning mix. Let it cook for another 2 minutes.

Step 3: Deglaze the Pan

Pour in 2-3 tbsp orange juice to deglaze the skillet, scraping up any flavorful browned bits. This step is key for infusing the chili with depth and brightness.

Step 4: Load Up the Slow Cooker

Transfer the cooked turkey mixture to a slow cooker. Add the onions, peppers, celery, garlic, diced tomatoes, baked beans, black bean soup, kidney beans, the rest of the kosher salt, and remaining seasoning mix. Stir well.

Step 5: Slow Cook to Perfection

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The flavors will meld beautifully over time!

Step 6: Taste & Adjust

Taste and adjust seasoning if needed. If you want more heat, add a pinch of cayenne or extra diced chiles.

Step 7: Serve & Enjoy!

Ladle into bowls and top with your favorite garnishes:
🥑 Avocado
🧀 Shredded cheese
🥄 Greek yogurt or sour cream
🌿 Fresh cilantro
🫓 Cornbread or tortilla chips on the side

What Makes This Chili Special?

✨ The Secret Ingredient: Orange Juice
You might not expect citrus in a chili, but a splash of orange juice balances the heat and adds a unique depth of flavor. It doesn’t make the chili taste sweet—it just rounds out the spice and enhances the smoky, savory notes.

❄️ Freezer-Friendly for Meal Prep
This chili freezes beautifully! Simply portion it into airtight containers and freeze for up to 3 months. Reheat on the stovetop or microwave whenever you need a quick, cozy meal.

🔥 Spice Levels You Can Control
This recipe brings serious heat, thanks to habaneros and jalapeños. If you prefer a milder chili, reduce the number of hot peppers or swap habaneros for milder Anaheim or poblano peppers.

FAQs About This Recipe

1. What does orange juice do in chili?

It enhances the smoky, spicy flavors without making the chili sweet. The acidity balances the richness, similar to how tomatoes or vinegar work in sauces.

2. Can I make this chili less spicy?

Absolutely! Reduce the number of habaneros, jalapeños, and hot chiles, or remove the seeds for less heat.

3. How should I store and reheat this chili?

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Portion into freezer-safe containers and freeze for up to 5 months.

• Reheat: Thaw overnight in the fridge, then warm on the stovetop or microwave.

4. Can I use ground beef instead of turkey?

Yes! Swap ground turkey for lean ground beef, chicken, or even plant-based crumbles for a vegetarian version.

How Else Can I Support My Weight Loss Goal?

Well, let me introduce myself! My name is Megan Gaul. I’m an online wellness coach specializing in weight-loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Book your free Journey-Day-1 coaching call

• Attend live Meal Planning classes every week, taught by yours-truly (join free here)

• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good

• Follow my instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie )

Final Thoughts

This Slow Cooker Turkey Chili with a Secret Flavor Boost is spicy, hearty, and packed with veggies—plus, the unexpected addition of orange juice makes it truly special. Whether you’re meal prepping, freezing leftovers, or serving a crowd, this chili is guaranteed to be a hit.

Try it out and let me know—did the secret ingredient surprise you? 😉 Drop a comment below!

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Secret Ingredient Slow Cooker Turkey Chili (Partake Members Only - Early Release)

Yield: 10

Author: Megan Gaul from Partake Meal Planning

Prep time: 15 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 25 M

This slow cooker turkey chili is packed with veggies, full of bold flavors, and makes 10 servings with minimal effort! A hands-off, spicy chili with a special zesty secret ingredient, perfect for meal prep or a cozy dinner. Freezer-friendly, too!

Ingredients

Equipment

• A very big slow cooker (5 quarts or larger)

Seasoning Mix (makes around 4 tbsp)

• 1 tbsp chili powder
• 1 tbsp adobo seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp smoked paprika (you can also use regular or hot paprika, if you like)

Veggies

• 1 lb yellow onions
• 2 large red bell peppers
• Around 3/4 to 1 lb assorted hot peppers, such as jalapenos, habaneros, thai red chiles, anaheim peppers, scotch bonnet peppers, etc - yes, this seems like a lot! But when you're using the slow cooker, your spices and flavorings tend to mellow out. So this is how we kept our chili nice and spicy. Feel free to replace with more bell peppers, if a pound of hot peppers makes you nervous.
• 4 stalks celery
• 4 cloves garlic

For the meat

• 1 tsp olive oil, sprayed or brushed onto the pan
• 1 lb ground turkey
• 1/2 tsp kosher salt
• 3-4 tbsp orange juice

Final ingredients

• 1 can (28 oz) no-salt-added diced tomatoes, with juices
• 1 can (14 oz) Bush's Country Style baked beans - or substitute any of your favorite canned baked beans
• 1 large can Progresso black bean soup - or substitute any of your favorite brand of black bean soup
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 1/2 tsp kosher salt (or to taste)

Instructions

Prep

1. Mix the seasoning blend: In a small bowl, combine chili powder, adobo seasoning, garlic powder, onion powder, and paprika in proportions that suit your taste. Set aside.
2. Optional Extra Flavor Booster: Get the turkey out of the fridge early, and sprinkle all over with kosher salt. This is optional, but it helps give some time for the turkey to absorb flavor.
3. Prepare the vegetables: Dice the onions, bell peppers, habanero peppers, jalapeños, Anaheim peppers, and small hot chiles. Finely dice the celery and mince the garlic. You can use a slap-veggie-chopper like this if you want to speed up this process.

Instructions

1. Brown the turkey: Heat a large skillet over high heat. Brush or spray 1 teaspoon of olive oil over the surface. Add the turkey (it should sizzle). Let it cook undisturbed for at least 4 minutes on one side to develop a good sear.
2. Season and deglaze: Once the turkey has browned, break it apart with a spatula. Sprinkle in some of the prepared seasoning mix, plus some more salt, stirring to coat the turkey. Let it cook until almost all the pink is gone, then pour in the orange juice, scraping up any browned bits from the bottom of the pan. Cook for a minute or two, then remove from heat.
3. Layer everything in the slow cooker: Add the diced onions, peppers, celery, and garlic to the slow cooker. Sprinkle the remaining seasoning mix evenly over the vegetables. Then transfer the browned turkey and its juices into the slow cooker. Pour in the diced tomatoes with their juices, baked beans, black bean soup, and drained kidney beans. Add the remaining kosher salt, then stir everything together.
4. Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and the flavors meld.
5. Serve and enjoy: Taste and adjust seasoning if needed. Add cilantro and hot sauce to taste. Serve hot with your favorite toppings like cheese, sour cream, plain greek yogurt, avocado, or pickled red onions.

Notes

Slow Cooker Tip: You DEFINITELY need a 5 quart slow cooker for this recipe. Don't try to use a smaller one. And for best results, cook on LOW for 6-8 hours to allow the flavors to develop fully. If you're short on time, HIGH for 3-4 hours works too, but keep in mind the flavor may not be as developed.

Freezer Tip: This chili freezes great! Just portion it out into airtight containers and freeze for up to 3 months. Be sure to leave some space at the top of containers for expansion.

Nutrition Facts

Calories

257

Fat

4.4 g

Sat. Fat

.6 g

Carbs

36.9 g

Fiber

7.7 g

Net carbs

29.2 g

Sugar

14.1 g

Protein

17.5 g

Sodium

875.3 mg

Cholesterol

23 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.