Slow Cooker Kosher Chili That’ll Warm You Through Winter

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I’ve been making chili in my slow cooker for over a decade, and this kosher version has become my go-to recipe when I want something hearty that doesn’t require babysitting on the stove. The beauty of slow cooker chili is that all those flavors have time to meld together while you’re doing other things. You come home to a house that smells incredible and dinner that’s ready to serve.

Why This Slow Cooker Method Works

This recipe started when I wanted to recreate the smoky, complex chili I remembered from college but needed it to be kosher. I use ground turkey and beef together because the turkey keeps it from getting too heavy, while the beef adds that rich flavor you want in a good chili. The secret ingredient here is a square of dark chocolate, which deepens all the other flavors without making it sweet. Don’t skip it.

The Secret to Deep Chili Flavor

What makes this version work so well is the layering of spices. I bloom the cumin and chili powder in a dry pan first, which takes about 30 seconds but makes a huge difference in the final taste. The beans go in during the last two hours so they don’t turn to mush, and I always use a mix of kidney and black beans for texture variety.

I serve this with cornbread or over baked sweet potatoes for a complete meal. It’s perfect for Shabbat prep because you can start it Friday morning and have it ready by lunch. The leftovers freeze beautifully for up to three months, so I often double the batch when I’m making it anyway.

Slow Cooker Kosher Chili That'll Warm You Through Winter - American recipe
I've been making chili in my slow cooker for over a decade, and this kosher version has become my go-to recipe when I want something hearty that doesn't require babysitting on the stove. The beauty of slow cooker chili is that all those flavors have time to meld together while you're doing other things. You come home to a house that smells incredible and dinner that's ready to serve. This recipe started when I wanted to recreate the smoky, complex chili I remembered from college but needed it to be kosher. I use ground turkey and beef together because the turkey keeps it from getting too heavy, while the beef adds that rich flavor you want in a good chili. The secret ingredient here is a square of dark chocolate, which deepens all the other flavors without making it sweet. Don't skip it. What makes this version work so well is the layering of spices. I bloom the cumin and chili powder in a dry pan first, which takes about 30 seconds but makes a huge difference in the final taste. The beans go in during the last two hours so they don't turn to mush, and I always use a mix of kidney and black beans for texture variety. I serve this with cornbread or over baked sweet potatoes for a complete meal. It's perfect for Shabbat prep because you can start it Friday morning and have it ready by lunch. The leftovers freeze beautifully for up to three months, so I often double the batch when I'm making it anyway.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 pound ground turkey, 93/7 lean
  • 1 pound lean ground beef
  • 1 can crushed tomatoes 28 oz
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons tomato paste
  • 2 cups beef broth kosher certified
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can black beans 15 oz, drained and rinsed
  • 1 square dark chocolate about 1 oz
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper optional, for heat

Method
 

  1. Heat a large skillet over medium heat. Add cumin, chili powder, and smoked paprika. Toast for 30 seconds until fragrant, stirring constantly. Transfer spices to a small bowl and set aside.
  2. Heat olive oil in the same skillet. Add onion and bell pepper, cooking for 5 minutes until softened. Add garlic and cook 1 more minute.
  3. Add ground turkey and beef to the skillet. Break up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
  4. Stir in the toasted spices, tomato paste, salt, and pepper. Cook for 1 minute until fragrant.
  5. Transfer meat mixture to your slow cooker. Add crushed tomatoes, diced tomatoes, beef broth, brown sugar, and chocolate square. Stir to combine.
  6. Cover and cook on low for 6 hours or high for 3 hours.
  7. Add kidney beans and black beans during the last 2 hours of cooking. This prevents them from getting mushy.
  8. Taste and adjust seasoning with more salt, pepper, or cayenne as needed. Remove chocolate square pieces if any remain visible.
  9. Serve hot with your favorite toppings like sliced scallions, avocado, or a dollop of non-dairy sour cream if keeping the meal pareve.

Notes

This chili tastes even better the next day after all the flavors have had time to meld. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. If freezing, I recommend undercooking the beans slightly as they'll soften more when reheated. You can easily make this spicier by adding more cayenne or a diced jalapeño with the bell pepper.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 820mg 36%
Dietary Fiber 11g 39%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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