This crockpot turkey chili is the cozy, hands-off dinner you’ll come back to all season long. Lean ground turkey, three kinds of beans, and a warm blend of chili spices simmer low and slow until the whole pot tastes deep and rich. Your kitchen will smell incredible by mid-afternoon.
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Why You’ll Love This Crockpot Turkey Chili
It’s almost entirely hands-off. Brown the turkey, dump everything in the slow cooker, and let it do the work while you go about your day.
It’s hearty and high-protein. Between the turkey and the three beans, one bowl is genuinely filling and keeps you satisfied for hours.
It’s a meal-prep hero. This chili tastes even better the next day, freezes beautifully, and feeds a crowd. It’s one of my favorite cozy fall healthy recipes for busy weeks.
Ingredients You’ll Need
Lean ground turkey keeps this chili light while still hearty. A 93% lean blend gives you flavor without a greasy pot.
Three kinds of beans — black, kidney, and pinto — add fiber, texture, and staying power. They all hold their shape through the long cook.
Fire-roasted tomatoes bring a subtle smoky depth. Regular crushed tomatoes work fine if that’s what you have.
Chili powder, cumin, and smoked paprika are the backbone of the flavor. Toasting them with the turkey for a minute wakes them up.
Onion, bell pepper, and garlic build the savory base that makes the whole pot taste like it simmered all day — because it did.
How to Make Crockpot Turkey Chili
- Brown the turkey. Heat 1 tablespoon olive oil in a skillet over medium-high. Add 1 pound ground turkey and 1 diced onion, and cook 5 to 6 minutes until the turkey is no longer pink.
- Bloom the spices. Stir in 4 minced garlic cloves, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, ½ teaspoon salt, and black pepper. Cook 1 minute until fragrant.
- Load the crockpot. Transfer the turkey mixture to the slow cooker. Add 1 diced red bell pepper, drained black, kidney, and pinto beans (15 oz each), one 28-oz can fire-roasted tomatoes, one 15-oz can tomato sauce, and 1 cup chicken broth. Stir.
- Cook low and slow. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Finish and serve. Stir in 1 cup frozen corn in the last 20 minutes if using. Taste, adjust salt, and serve hot with your favorite toppings.
Tips for Success
Don’t skip browning the turkey. The single most common way to end up with bland chili is dumping raw turkey straight into the pot. Browning it first, with the spices, builds the savory flavor everything else leans on.
Drain and rinse the beans. This keeps the chili from turning starchy and cloudy, and it lets the tomato and spice flavors shine.
Let it rest. If you have time, turn off the heat and let the chili sit 15 minutes before serving. The flavors settle and deepen.
Variations to Try
Turn up the heat with a diced jalapeño or a chopped chipotle in adobo. For a smoky-sweet version, stir in a tablespoon of cocoa powder.
Swap the turkey for lean ground chicken or beef, or go meatless with an extra can of beans. If you love slow-cooker dinners, my crockpot chicken tortilla soup is another cozy pick, and chicken burrito bowls use a similar spice profile.
For low-carb, cut the beans in half and add extra peppers and diced zucchini.
What to Serve With Crockpot Turkey Chili
Pile on the toppings: shredded cheese, a dollop of Greek yogurt or sour cream, sliced avocado, green onions, and a squeeze of lime.
Serve it over rice, with warm cornbread, or alongside slow cooker butternut squash soup for a cozy soup-and-chili night. Tortilla chips for scooping never hurt either.
Frequently Asked Questions
Can I make this on the stovetop? Yes. After browning, simmer everything in a large pot over low heat for 45 minutes to an hour, stirring occasionally.
How do I store leftovers? Refrigerate in an airtight container for up to 4 days. The flavor gets even better on day two.
Can I freeze Crockpot Turkey Chili? Absolutely. Cool completely, then freeze in portions for up to 3 months. Thaw overnight and reheat on the stove or in the microwave.
Do I have to brown the turkey first? It’s strongly recommended for flavor, but in a pinch you can crumble raw turkey into the pot and add 30 minutes to the cook time.
Final Thoughts
There’s nothing quite like walking in the door to a pot of chili that’s been simmering all day. This one is warm, filling, and endlessly customizable.
Set it up in the morning and dinner takes care of itself. Give this crockpot turkey chili a try on your next busy day and let it become a cool-weather staple.
Crockpot Turkey Chili
Equipment
- 6-quart slow cooker
- large skillet
- wooden spoon
- chef’s knife
- cutting board
- measuring cups and spoons
- Can Opener
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey (93%)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- black pepper, to taste
- 15 oz black beans, drained and rinsed
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 28 oz fire-roasted crushed tomatoes
- 15 oz tomato sauce
- 1 cup chicken broth
- 1 cup frozen corn (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and diced onion, cooking for 5–6 minutes until the turkey is no longer pink.
- Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
- Transfer the turkey mixture to the slow cooker. Add the diced bell pepper, black beans, kidney beans, pinto beans, fire-roasted crushed tomatoes, tomato sauce, and chicken broth. Stir until well combined.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the flavors have melded together.
- If using frozen corn, stir it in during the last 20 minutes of cooking. Taste and adjust the seasoning before serving. Garnish with shredded cheese, Greek yogurt, avocado, green onions, and lime wedges if desired.