Crockpot Ground Turkey Chili

Chilly evenings call for a warm, hearty bowl of chili, and this crockpot ground turkey chili is just the answer. Unlike traditional chili that can feel heavy, this recipe balances comfort with wholesome ingredients, giving you a meal that’s satisfying without weighing you down. The slow cooking process allows the flavors to meld beautifully, so every bite is rich, cozy, and packed with depth.

Using ground turkey as the main protein makes this chili a lighter, healthier option. You get all the satisfaction of a classic chili but with less fat and fewer calories. The mix of spices, beans, and vegetables brings out a robust flavor profile that even the most devoted beef chili lovers will enjoy. Plus, it’s a recipe you can set in the morning and come home to a kitchen filled with the irresistible aroma of simmered chili.

This easy turkey chili is perfect for weeknight dinners, meal prep, or even feeding a crowd. It’s one of those dishes that improves with time, so leftovers taste even better the next day. Pair it with cornbread, over rice, or with a sprinkle of cheese and sour cream for a meal that feels both homey and indulgent.

Whether you’re aiming for a quick weeknight dinner or want to prep a batch for the week, this slow cooker ground turkey chili is versatile and forgiving. The combination of tender turkey, hearty beans, and aromatic spices ensures you get the best turkey chili experience without hours in the kitchen

Why You’ll Love It

• Effortless Meal Prep – Just throw the ingredients into your slow cooker in the morning, and by dinner time, you have a flavorful, hearty meal waiting for you. No standing over the stove, no stress.
• Healthy and Satisfying – Using ground turkey makes this chili lighter than traditional beef versions, but it still packs plenty of protein and flavor to keep you full and energized.
• Flavor That Deepens Over Time – The slow cooker does its magic, letting the spices, beans, and turkey meld together perfectly. Leftovers taste even better the next day, making it ideal for batch cooking.
• Versatile for Any Occasion – Whether it’s a weeknight dinner, a potluck, or game day, this chili adapts easily. Serve it on its own, over rice, or with your favorite toppings for a meal everyone will love.
• Crowd-Pleaser Without Fuss – Even picky eaters will enjoy the rich, comforting flavors, and because it’s easy to make in large batches, you’ll have plenty to go around.

Ingredient List

For the Chili

• 1.5 lbs ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup chicken or vegetable broth

For the Seasoning

• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper (optional, for a little heat)
• 1 tsp dried oregano
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Ingredient Notes

• I always use fresh garlic and onions—they add so much depth compared to the pre-minced stuff.
• Don’t skip the bell peppers! They bring sweetness and color that brightens the chili.
• I like using low-sodium beans so I can control the salt, but regular works fine too.
• Smoked paprika is a game-changer—it gives this turkey chili a cozy, smoky flavor.
• If you want a little extra punch, cayenne pepper is optional, but I always add a pinch for warmth.

Kitchen Equipment Needed

• Slow Cooker / Crockpot – The star of the show; perfect for hands-off, all-day cooking. I love my 6-quart model because it’s roomy enough for batch cooking.
• Large Skillet – For browning the ground turkey and sautéing veggies before adding to the slow cooker. Makes flavors richer.
• Cutting Board & Sharp Knife – Essential for chopping onions, garlic, and peppers quickly and safely.
• Wooden Spoon or Silicone Spatula – Great for stirring without scratching your pans or slow cooker insert.
• Measuring Spoons & Cups – To make sure your spices and liquids are just right—precision matters for the best turkey chili.

Instructions

1. Prepare the Ingredients

• Dice the onion and bell peppers into small, even pieces.
• Mince the garlic finely so it distributes evenly in the chili.
• Drain and rinse the kidney and black beans to remove excess sodium.
  Pro Tip: Rinsing the beans also helps prevent the chili from becoming too thick or starchy.

---

2. Brown the Ground Turkey

• Heat a large skillet over medium heat and add a splash of olive oil.
• Add the ground turkey and cook until no longer pink, breaking it apart with a wooden spoon.
• Season lightly with salt and pepper during browning for extra flavor.
  Pro Tip: Browning the turkey before adding it to the slow cooker adds depth and prevents a “boiled meat” texture.

---

3. Saute the Vegetables

• In the same skillet, add onions, garlic, and bell peppers.
• Cook for 4–5 minutes until softened and fragrant, stirring occasionally.
  Pro Tip: Don’t rush this step—softened veggies release natural sweetness that boosts the chili’s flavor.

---

4. Combine Everything in the Slow Cooker

• Transfer the browned turkey and sautéed vegetables into the slow cooker.
• Add diced tomatoes, tomato sauce, drained beans, and chicken broth.
• Sprinkle in chili powder, smoked paprika, cumin, cayenne, oregano, and additional salt and pepper.
• Stir well to combine all ingredients evenly.

---

5. Slow Cook the Chili

• Cover the slow cooker with the lid and cook on low for 6–8 hours or high for 3–4 hours.
• Stir once or twice during cooking if convenient, but it’s mostly hands-off.
  Pro Tip: Cooking low and slow allows flavors to meld and turkey to become tender, giving you the best turkey chili experience.

---

6. Taste and Adjust

• About 30 minutes before serving, taste the chili and adjust seasoning as needed.
• Add more salt, pepper, or a pinch of cayenne if you like it spicier.
• Optional: Stir in a splash of lime juice or a handful of fresh cilantro for brightness.

Tips and Tricks for Success

• Use lean ground turkey – It keeps the chili light but still hearty. Too much fat can make the chili greasy.
• Don’t skip browning the turkey – Adds extra flavor and improves texture.
• Layer flavors – Sauté veggies and toast spices lightly before adding to the slow cooker for depth.
• Give it time – Slow cooking allows flavors to fully develop. If you can, cook on low for the full 6–8 hours.
• Check seasoning at the end – Always taste before serving; sometimes a pinch of salt or a dash of lime juice makes a huge difference.

Ingredient Substitutions and Variations

• Ground turkey → ground chicken or lean beef – Works just as well if you prefer a different protein.
• Kidney or black beans → pinto or cannellini beans – Any bean combo you like works.
• Bell peppers → zucchini or carrots – Great for adding extra veggies or if you don’t have peppers on hand.
• Tomato sauce → crushed tomatoes – Adds a chunkier texture to the chili.
• Spices → chili seasoning blend – A pre-mixed chili spice packet can save time without sacrificing flavor.
• Add heat → chopped jalapeños or hot sauce – Customize spiciness to your liking.

Serving Suggestions

• I love serving this chili with warm cornbread—its slight sweetness pairs perfectly with the savory, smoky flavors of the turkey chili.
• Spoon it over a bed of steamed rice for a comforting, hearty meal that stretches easily for leftovers.
• Top with shredded cheese, sour cream, and chopped green onions for a loaded chili experience that feels indulgent but still healthy.
• Serve alongside a crisp green salad or roasted vegetables to balance the richness of the chili.
• For a fun twist, use it as a taco or baked potato topping—it’s a versatile base for multiple meals!

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container for up to 4–5 days.
• Freeze – Portion chili into freezer-safe containers and freeze for up to 3 months.
• Reheat on the stove – Warm over medium heat, stirring occasionally until heated through.
• Reheat in the microwave – Heat in a microwave-safe bowl in 1–2 minute increments, stirring in between.
• Add a splash of broth or water – If reheating makes the chili too thick, add a little liquid to bring back the perfect consistency.

Frequently Asked Questions

Can I make this chili on the stove instead of a slow cooker?

Yes! Simply brown the turkey and sauté the veggies in a large pot, then add all other ingredients. Simmer on low for 30–40 minutes, stirring occasionally, until thick and flavorful.

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works well and keeps the chili light, though turkey has a slightly richer flavor.

How can I make this chili spicier?

Add a pinch of cayenne, chopped jalapeños, or a few dashes of your favorite hot sauce. Taste as you go to reach your desired heat level.

Can I freeze leftovers?

Yes! Portion the chili into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Is this chili healthy?

Definitely. Using lean ground turkey and plenty of beans makes this chili high in protein, fiber, and flavor, while keeping it lower in fat than traditional beef chili.

Can I add more vegetables?

Yes! Diced zucchini, carrots, or even corn are great additions. Just adjust the cooking time if needed for tender veggies.

Did you try this crockpot ground turkey chili? Let me know in the comments how it turned out—I love hearing your twists and tips!