Crockpot Sriracha Turkey Chili

This Crockpot Sriracha Turkey Chili makes for a comforting meal to enjoy any chilly fall evening. It’s great to make on gameday and it’s a must on Super Bowl Sunday. This chili is spicy, flavorful and just so tasty. Top with some cheese, sour cream, avocado, fresh cilantro, and some chips and bring this chili to a whole other level!

Crockpot Sriracha Turkey Chili

I developed this Crockpot Sriracha Turkey Chili recipe years ago when I was looking for a meal I could make a big batch of for Sunday football. I used Sriracha because it was the only hot sauce I had in my fridge at the time. Everyone loved it and it became a hit. Since then, it’s not just for Sunday football but very often during the winter and it’s a must for our Super Bowl parties.

This recipe makes for a perfect crowd pleaser as it makes such a large batch. It’s also great to make ahead and freeze some portions. Thaw out on a chilly winter night to cozy up with. Have a long day and won’t have time to make dinner? Get this delicious turkey chili going in the morning and dinner will be done by the evening.

This Crockpot Sriracha Turkey Chili is so rich in flavors as it’s loaded with veggies, beans, herbs and spices. It’s hard to just have one bowl! seriously! Aside from it being so good and so tasty, it’s also so easy to make. Just quickly brown your turkey and then throw everything in your crockpot. Then just let it do it’s thing and cook for a few hours. All you have to worry about then is to get some toppings going!

What you need to make this Crockpot Sriracha Turkey Chili:

Ingredients:

• Ground Turkey
• Kidney Beans
• Black Beans
• Corn Kernels
• Diced Tomatoes
• Yellow Onions
• Garlic
• Bell Peppers
• Jalapeños
• Carrots
• Celery
• Sriracha
• Dried Oregano
• Dried Parsley
• Cumin
• Chili Powder
• Paprika
• Pink Salt
• Black Pepper
• Apple Cider Vinegar
• Broth

Equipment:

• Crockpot

How to make Crockpot Sriracha Turkey Chili:

1. Start by dicing your onion, carrots, celery, bell peppers and jalapeños. Mince garlic. Drain and rinse kidney beans and black beans. 
2. Grease a cooking pan with olive oil and bring to a heat on medium-high. Toss in onion and garlic and sauté for 2 minutes.  
3. Add ground turkey and start to brown. Use spatula to break turkey down as it can clump up. Once you add the turkey drizzle with apple cider vinegar. Sprinkle pink salt, pepper, cumin, dried oregano, dried parsley, chili powder, and paprika. Cook until turkey has fully browned. About 12-15 minutes. 
4. Once turkey is fully cooked add to bottom of crockpot. Layer over turkey kidney beans, black beans, corn kernels, diced tomatoes, and diced veggies. Sprinkle in pink salt, black pepper, cumin, dried oregano, dried parsley, chili powder, and paprika. Add sriracha and stir everything together making sure all ingredients are well combined. 
5. Pour broth and stir all ingredients together again. Turn crockpot on to high and cook for 4 hours. If you want to leave the chili cooking for a longer time set crockpot on low and cook for 8 hours. Taste and adjust salt and spices to taste. 
6. Serve and top with preferred toppings such as fresh cilantro, shredded cheddar cheese, green onions, sour cream, avocado and gluten-free chips.

What toppings can be served for Turkey Chili?

• Avocado
• Shredded Cheddar Cheese
• Sliced Jalapeños
• Sour Cream or Plain Greek Yogurt
• Diced Green Onions
• Fresh Cilantro
• Gluten-Free Chips
• Lime Wedges

Can I make this Crockpot Sriracha Turkey Chili in the Instant Pot instead or Stovetop?

This recipe can easily be adapted to be made in the Instant Pot or stovetop.

1. To make on the Instant Pot simply start by putting it on the sauté setting. Do steps 1-3 on the recipe on this setting. Then add the rest of ingredients. Place manual setting and pressure cook for 20 minutes. Allow NRP for 10 minutes then manually release pressure.
2. For stovetop option start with steps 1-3 on medium high heat. Add the rest of ingredients and bring to a boil. Bring down to low heat, cover pot and allow to simmer for 40 minutes to an hour. The longer it simmers the more flavorful it gets. Taste and adjust salt and spices to taste.

Meal Prepping it:

This Crockpot Sriracha Turkey Chili makes a great meal plan/meal prep recipe. Dice all your veggies ahead of time and then just throw anything in the crockpot and let it do it’s thing for a few hours. You are sure to have leftovers with this recipe. Have it for lunch the next day or for dinner again. With the leftovers I love making my Sweet Potato Fries and throwing some chili over them to make chili fries. So good!

How to store your Crockpot Sriracha Turkey Chili:

Store any leftover chili in a large container. Preferably one that has an airtight lid. Keep refrigerated for up to 3-4 days. This chili also freezes great. Portion out (I usually split it into portions of 2 cups) and freeze for up to 3-4 months. You can use mason jars to perfectly freeze your Crockpot Sriracha Turkey Chili. Just fill it up to the mason jar’s freezer line. This is a line a lot of mason jars have on the side which indicate where to fill liquid up to. This then leaves enough space for the liquid to expand once it freezes. Thaw out in the fridge overnight or run under cold water.

Did you like this Crockpot Sriracha Turkey Chili Recipe? You may also like these other chili recipes:

• White Chicken Chili with Roasted Poblano Peppers
• Pumpkin Chili

Print

Crockpot Sriracha Turkey Chili

This Crockpot Sriracha Turkey Chili makes for a comforting meal to enjoy any chilly fall evening. It's great to make on gameday and it's a must on Super Bowl Sunday. This chili is spicy, flavorful and just so tasty. Top with some cheese, sour cream, avocado, fresh cilantro, and some chips and bring this chili to a whole other level!

Course Main Course, Soup

Cuisine American

Keyword Crockpot Turkey Chili, Turkey Chili

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Total Time 4 hours 30 minutes

Servings 8 servings

Calories 365 kcal

Author Angelica Arias

Ingredients

For Turkey:

• 2 lbs ground turkey
• 1 tbsp apple cider vinegar
• 1 yellow onion (diced)
• 5 cloves of garlic (minced)
• 1/2 tsp pink salt
• 1/4 tsp black pepper
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp paprika
• 1 tsp chili powder
• 1 tbsp extra virgin olive oil

For Chili:

• 15 oz kidney beans (drained and rinsed)
• 15 oz black beans (drained and rinsed)
• 2 cups corn kernels
• 2 carrots
• 2 celery stalks
• 4 jalapeños
• 5 bell peppers (2 green, 3 multicolored)
• 15 oz diced tomatoes
• 5 tbsp sriracha
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1/2 tsp pink salt
• 1/4 tsp black pepper
• 3 cups broth (vegetable, chicken or turkey)

Desired Toppings:

• Shredded Cheddar Cheese
• Cilantro
• Green Onion
• Sour Cream
• Avocado
• Gluten-Free Chips

Instructions

1. Start by dicing your onion, carrots, celery, bell peppers and jalapeños. Mince garlic. Drain and rinse kidney beans and black beans.

2. Grease a cooking pan with olive oil and bring to a heat on medium-high. Toss in onion and garlic and sauté for 2 minutes.  

3. Add ground turkey and start to brown. Use spatula to break turkey down as it can clump up. Once you add the turkey drizzle with apple cider vinegar. Sprinkle pink salt, pepper, cumin, dried oregano, dried parsley, chili powder, and paprika. Cook until turkey has fully browned. About 12-15 minutes.

4. Once turkey is fully cooked add to bottom of crockpot. Layer over turkey kidney beans, black beans, corn kernels, diced tomatoes, and diced veggies. Sprinkle in pink salt, black pepper, cumin, dried oregano, dried parsley, chili powder, and paprika. Add sriracha and stir everything together making sure all ingredients are well combined.

5. Pour broth and stir all ingredients together again. Turn crockpot on to high and cook for 4 hours. If you want to leave the chili cooking for a longer time set crockpot on low and cook for 8 hours. Taste and adjust salt and spices to taste.

6. Serve and top with preferred toppings such as fresh cilantro, shredded cheddar cheese, green onions, sour cream, avocado and gluten-free chips.

Recipe Notes

What toppings can be served for Turkey Chili?

• Avocado
• Shredded Cheddar Cheese
• Sliced Jalapeños
• Sour Cream or Plain Greek Yogurt
• Diced Green Onions
• Fresh Cilantro
• Gluten-Free Chips
• Lime Wedges

Can I make this Crockpot Sriracha Turkey Chili in the Instant Pot instead or Stovetop?

This recipe can easily be adapted to be made in the Instant Pot or stovetop.

1. To make on the Instant Pot simply start by putting it on the sauté setting. Do steps 1-3 on the recipe on this setting. Then add the rest of ingredients. Place manual setting and pressure cook for 20 minutes. Allow NRP for 10 minutes then manually release pressure.
2. For stovetop option start with steps 1-3 on medium high heat. Add the rest of ingredients and bring to a boil. Bring down to low heat, cover pot and allow to simmer for 40 minutes to an hour. The longer it simmers the more flavorful it gets. Taste and adjust salt and spices to taste.

Nutrition Facts

Crockpot Sriracha Turkey Chili

Amount per Serving

Calories

365

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

2

g

Cholesterol

 

62

mg

21

%

Sodium

 

1032

mg

45

%

Potassium

 

1197

mg

34

%

Carbohydrates

 

44

g

15

%

Fiber

 

13

g

54

%

Sugar

 

9

g

10

%

Protein

 

39

g

78

%

Vitamin A

 

5680

IU

114

%

Vitamin C

 

118

mg

143

%

Calcium

 

86

mg

9

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Recipe, Post and Pictures updated as of 9/8/19