Slow Cooker Beet Chili Recipe

If you’re craving something hearty, vibrant, and packed with surprising flavors, this Slow Cooker Beet Chili Recipe is an absolute game-changer. Imagine tender ground turkey mingled with sweet earthiness from beets, all slow-cooked to perfection in a rich, spiced tomato base—comfort food that feels both wholesome and exciting!

Why You Should Make This Recipe

Uniquely Delicious: The addition of beets gives this chili a naturally sweet, earthy twist that you won’t find in your average chili recipe.
Game-Changing Slow Cooker Convenience: Set it, forget it, and come back to a perfectly cooked meal with minimal effort.
Nutritious and Well-Balanced: Loaded with vegetables, lean turkey, and beans, it’s a powerhouse of protein, fiber, and vitamins.
Vibrant and Inviting Color: The rich red hues from beets and tomatoes make this chili as beautiful as it is tasty.

Ingredients & Substitutions

This recipe shows how simple ingredients, when combined thoughtfully, create a symphony of flavors and textures. Each component builds layers—from the savory browned turkey to the sweet crunch of vegetables and the subtle heat from the spices—all culminating in a chili that’s beautifully balanced in taste and nutrition.

• Olive oil: Used to sauté onions and garlic, unlocking their natural sweetness and depth.
• Diced onions & garlic: The foundational aromatics that wake up the palate.
• Extra-lean ground turkey: Adds protein without heaviness and keeps the chili light yet filling.
• Yellow bell pepper, celery, turnip, carrots: A medley of veggies providing crunch, color, and subtle sweetness.
• Beets: The star ingredient that brings an unexpected earthy sweetness and gorgeous red color.
• Diced tomatoes & tomato sauce: Creates a luscious, tangy base for the chili.
• Chicken broth: Adds a subtle savory richness and helps meld the flavors together.
• Crushed red pepper, cumin, paprika, coriander: Spice mix that brings warmth and complexity.
• Red kidney beans: Classic chili texture and extra protein and fiber, though black or pinto beans work wonderfully too.
• Salt and black pepper: Essential seasonings to balance and enhance flavors.
• Chopped green onions (for garnish): Adds a fresh, mild oniony crunch to finish.

How to Make Slow Cooker Beet Chili Recipe

Step 1: Sauté the Aromatics and Turkey

Start by heating olive oil in a large skillet over medium-high heat. Toss in diced onions and sauté until they soften and begin to turn golden, about 3 minutes. Add the minced garlic and cook for an extra 30 seconds until fragrant. Then, add the ground turkey, breaking it apart with a wooden spoon. Cook until it’s nicely browned and fully cooked through—this step intensifies the flavor and creates a richer chili base.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the browned turkey mixture to your slow cooker. Add in celery, turnip, carrots, diced beets, yellow bell pepper, the undrained diced tomatoes, tomato sauce, and chicken broth. Sprinkle in the crushed red pepper, cumin, paprika, coriander, and season with salt and black pepper to your taste. Give everything a good stir to mingle all the flavors before covering the cooker with its lid.

Step 3: Slow Cook to Perfection

Set your slow cooker to low and let it work its magic for 5 to 6 hours. This slow simmer allows all the spices, veggies, and turkey to blend beautifully, while the beets soften and impart their sweet color and flavor.

Step 4: Finish with Kidney Beans and Garnish

About 10 minutes before serving, stir in the red kidney beans, giving them just enough time to heat through without losing their texture. When you’re ready to serve, sprinkle on chopped green onions for that fresh pop of brightness and crunch.

How to Serve Slow Cooker Beet Chili Recipe

Garnishes

Fresh garnishes like chopped green onions, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheddar cheese elevate the chili beautifully. A few cilantro leaves or sliced avocado can also add freshness and creaminess if you want to mix it up.

Side Dishes

This chili is amazing paired with warm cornbread or crusty artisan bread to mop up that luscious sauce. A simple side salad with a zesty vinaigrette helps balance the heartiness of the dish, making your meal feel complete and well-rounded.

Creative Ways to Present

For a fun twist, serve the chili over a bed of fluffy rice or creamy polenta. You can also ladle it into baked sweet potatoes or stuffed bell peppers for a beautiful presentation. Individual bowls garnished with vibrant toppings will wow guests and family alike!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Slow Cooker Beet Chili Recipe in airtight containers in your fridge. It will stay fresh for up to 4 days, making for delicious next-day lunches or dinners that just need a quick reheat.

Freezing

This chili freezes beautifully! Portion it into freezer-safe containers or heavy-duty bags, label them, and freeze for up to 3 months. It’s a lifesaver to have on hand for busy nights when you want a cozy meal in minutes.

Reheating

Reheat your chili gently on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, microwave leftovers in a covered dish, stirring halfway to ensure even heating. Add a splash of broth or water if it thickens too much after chilling.

FAQs

Final Thoughts

This Slow Cooker Beet Chili Recipe is a fantastic way to bring something unexpected and nourishing to your dinner table. It’s cozy, colorful, and bursting with wholesome goodness, perfect for both busy weeknights and leisurely weekends. Give it a try—you might just find your new favorite chili!

Slow Cooker Beet Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 119 reviews

• Author: Susan
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Print Recipe

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Description

A hearty and nutritious Slow Cooker Beet Chili combining lean ground turkey, vibrant beets, and an array of vegetables and spices. This slow-cooked chili offers a unique twist on a classic comfort dish, perfect for a wholesome meal packed with flavor and warmth.

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Ingredients

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Meat and Oil

• 1 tbsp olive oil
• 3/4 pound extra-lean ground turkey

Vegetables

• 1 cup diced onions
• 2 garlic cloves minced
• 1 cup yellow bell pepper, seeded and chopped
• 1/2 cup diced celery
• 1 cup diced turnip
• 1 cup diced carrots
• 2 cups diced beets

Tomatoes and Broth

• 1 can (19oz/540ml) diced tomatoes, undrained
• 1 cup tomato sauce
• 1/2 cup chicken broth

Spices

• 2 tsp crushed red pepper flakes
• 2 tsp ground cumin
• 2 tsp paprika
• 1/2 tsp ground coriander
• Salt and ground black pepper to taste

Beans and Garnish

• 1 can (19oz/540ml) red kidney beans, drained and rinsed
• Chopped green onions for garnishing

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Instructions

1. Sauté aromatics and meat: Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant. Incorporate the extra-lean ground turkey, breaking it up with a wooden spoon, and cook until fully browned, about 5 minutes.
2. Transfer to slow cooker and add vegetables: Pour the browned turkey mixture into the slow cooker. Add diced celery, turnip, carrots, beets, diced tomatoes with their juice, tomato sauce, chicken broth, crushed red pepper flakes, ground cumin, paprika, ground coriander, and season with salt and black pepper to taste. Stir all ingredients thoroughly to combine.
3. Slow cook the chili: Cover the slow cooker with its lid and cook the mixture on low heat for 5 to 6 hours, allowing flavors to meld and the vegetables to become tender.
4. Add beans and finish cooking: About 10 minutes before serving, stir in the drained and rinsed red kidney beans. Let the chili heat through completely during this short additional cooking time.
5. Garnish and serve: Ladle the chili into bowls and top with chopped green onions for a fresh burst of flavor and color.

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Notes

• Don’t skip browning the onions and meat as it adds a ton of flavor to the chili.
• Feel free to swap the kidney beans for black beans or pinto beans according to preference.
• Beets can stain kitchen tools and surfaces, so handle them carefully during prep.
• To store leftovers, transfer chili to an airtight container and refrigerate for up to 4 days.
• Reheat leftovers in the microwave or on the stovetop until warmed through.
• Freeze chili in a freezer-safe container for up to 3 months for long-term storage.