Do I have to brown the turkey first?
You do not have to, but I really recommend it. Browning adds savory depth and helps the turkey stay in flavorful little crumbles instead of turning into a pale, soft mass. If you are truly in a rush, you can add raw turkey to the slow cooker and break it up well in the first hour, but the flavor will be milder.
Can I make this chili without beans?
Yes. Swap the beans for 1 to 2 cups of diced bell peppers, zucchini, or extra onions, and add an extra 1/2 cup broth so it still simmers nicely. You may also want to increase the turkey to 1 1/2 pounds to keep it hearty.
How do I make it thicker?
Two easy options: (1) Smash some of the beans against the side of the slow cooker near the end and stir them in. (2) Mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and cook on HIGH for 10 to 15 minutes until slightly thickened, then let it sit on WARM for 5 minutes to finish setting up.
How spicy is it?
As written, it is medium-mild, more warm than hot. For more heat, add 1 chopped jalapeño with the onions or increase the cayenne. For less heat, skip the cayenne and use mild diced green chiles.
Can I cook it on HIGH instead of LOW?
Yes. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Low and slow gives the best texture, but high still works for a same-day dinner.
Can I use extra-lean (99%) ground turkey?
Yes, but it can cook up a little drier. Add an extra 1/4 cup broth (or a tablespoon of olive oil) when you load the slow cooker, and do not skip the finish with vinegar or lime. That little pop of acid helps everything taste more juicy and alive.
What toppings actually matter?
My top three: shredded cheddar (or pepper jack), lime wedges, and something crunchy like tortilla chips. Also elite: sour cream or Greek yogurt, sliced scallions, cilantro, diced red onion, and avocado.
