If you’ve been craving something warm, hearty, and packed with flavor, this crockpot turkey chili is your new go-to comfort food. It’s a simple, slow-cooked meal that fills your kitchen with rich, savory aromas, and your belly with goodness. Whether you’re feeding a crowd, meal prepping for the week, or just trying to get dinner on the table without stress, this recipe brings bold flavor with everyday ingredients. I’ve been making this chili for years, and it’s never failed to please. Let’s dive into why this version of crockpot turkey chili deserves a spot in your dinner rotation.
Table of Contents
Why I Love Ground Turkey for Chili
Ground turkey might not be the traditional choice for chili, but it absolutely deserves the spotlight. It’s leaner than beef, which makes it great for those of us watching calories but still craving something filling. But don’t let the “healthy” label fool you, turkey brings plenty of flavor when paired with garlic, onion, and chili powder. The real key? A little browning before tossing it into the slow cooker. That step adds depth and makes your crockpot turkey chili taste like it simmered all day on the stove.
Another reason I love it? Turkey absorbs spice like a sponge. Whether you’re into a smoky kick or mild and mellow heat, it adapts beautifully. If you’re a fan of healthy recipes, you’ll definitely enjoy my White Bean Turkey Chili or even this Healthy Leftover Turkey Pot Pie Soup, both crowd favorites for good reason.
Using ground turkey means you can enjoy second helpings without the guilt. Plus, it’s affordable, freezes well, and always available at the grocery store. Once you try it in this chili, you might just ditch beef altogether.
Crockpot Turkey Chili
Equipment
- 6-quart slow cooker (crockpot)
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board (for optional garnishes)
- Measuring spoons
Ingredients
- 1 lb ground turkey
- 1 can 15 oz black beans, drained
- 1 can 15 oz kidney beans, drained
- 1 can 15 oz diced tomatoes (fire-roasted preferred)
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil for browning turkey, optional
Optional toppings:
- shredded cheese sour cream, green onions, lime, avocado
Instructions
- Heat olive oil in a skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up with a spoon. Season with a pinch of salt and chili powder.
- Transfer the cooked turkey to your crockpot.
- Add black beans, kidney beans, diced tomatoes, corn, and all spices to the slow cooker. Stir until well combined.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Before serving, stir well and adjust seasoning as needed.
- Serve hot with your favorite toppings and sides.
Notes
- Calories: 310
- Protein: 28g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 9g
- Sugar: 5g
- Sodium: 480mg
Ingredients & What Makes This One Special
Simple Pantry Staples, Big Bold Flavor
The real beauty of this crockpot turkey chili is how it transforms humble pantry ingredients into something bold, rich, and deeply satisfying. You don’t need a fancy list of spices or gourmet meat, just five or six key ingredients that most of us already have on hand.
Ground Turkey:
Lean, protein-packed, and the perfect canvas for big chili flavor. If you’re out of ground turkey, ground chicken or even lentils for a vegetarian version work great. You can also toss in chopped rotisserie chicken in a pinch.
Beans:
I love using a combo of black beans and kidney beans. They add body and fiber, and hold up well in the slow cooker. Pinto beans or cannellini beans also work beautifully. If beans aren’t your thing, you can totally skip them and double up on turkey or veggies.
Tomatoes:
Canned diced tomatoes are a lifesaver here. I usually toss in a mix of fire-roasted and plain diced tomatoes. Crushed tomatoes or even tomato sauce can sub in if needed, though you might need to adjust seasoning.
Corn:
This adds a subtle sweetness and pop of texture. Frozen corn works best, but canned corn (drained) does the job too. Want to switch it up? Try hominy for a heartier Southwestern spin.
Spices:
Chili powder, cumin, smoked paprika, garlic powder, and onion powder are my go-tos. Feel free to spice it up with cayenne or chipotle powder. For a richer flavor base, a spoonful of cocoa powder or espresso powder is a game-changer.
This chili is wildly adaptable, and that’s the magic. Swap ingredients, adjust the heat, bulk it up with veggies like bell peppers or zucchini, the slow cooker welcomes all.
Slow Cooker = Stress-Free Deliciousness
One of the biggest reasons I keep coming back to this recipe is that it gives you all the deep, developed flavors of a slow-simmered chili, without hovering over the stove. It’s truly a “dump and go” situation that pays off hours later with comforting, stick-to-your-ribs satisfaction.
Start by browning your turkey in a skillet with a pinch of salt and chili powder (this step adds depth, but it’s optional if you’re pressed for time). Then, just add everything into the crockpot: beans, tomatoes, corn, spices, and give it a quick stir. Set it on low for 6-8 hours, or high for 3-4 hours, and forget it.
As it cooks low and slow, all those spices bloom, the turkey becomes tender, and the tomatoes melt into a savory sauce that wraps around each bean and kernel of corn. The result is a bowl that’s rich, hearty, and layered with flavor.
This is why I love slow cooker meals, they give you freedom. You get to come home to a meal that feels like you’ve been in the kitchen all day, even when you’ve been running errands or working. For another cozy, slow-cooked favorite, check out my Slow Cooker Leftover Turkey Tortilla Soup, another one-pot wonder packed with flavor.
Whether you’re feeding a family or prepping meals for the week, this crockpot turkey chili is your slow-cooker soulmate.
How to Make Crockpot Turkey Chili Step-by-Step
Prep It in 15 Minutes or Less
One of my favorite things about this crockpot turkey chili is how little effort it takes to pull together. I’m talking 15 minutes or less of prep, and no, that’s not a gimmick. Just grab a skillet, your slow cooker, and you’re on your way to a flavorful bowl of comfort.
Here’s how I do it:
- Brown the ground turkey
Heat a skillet over medium-high heat with a splash of olive oil. Add the ground turkey, breaking it apart as it cooks. Season with a pinch of salt, pepper, and a sprinkle of chili powder for extra depth. - Add everything to the crockpot
Dump in your browned turkey, drained beans, diced tomatoes, frozen corn, and all the spices (chili powder, cumin, smoked paprika, garlic powder, onion powder). Stir well to combine. - Set it and forget it
Cover the crockpot and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The longer it simmers, the deeper the flavor. - Stir and taste
Before serving, give it a stir and taste to adjust seasoning. I sometimes add a dash of hot sauce or a squeeze of lime to brighten it up.
You’ll know it’s ready when your house smells like a chili cook-off and you can’t wait another second to dig in. Spoon it into bowls, top with shredded cheddar, green onions, or crushed tortilla chips, and enjoy!
To pair it with something fun, try it alongside these 5-Ingredient Easy Turkey Sliders for the ultimate game day spread.
Make It Your Own
This crockpot turkey chili is just the beginning. Once you have the base down, it’s easy to spin it your way.
Want it spicier? Add jalapeños, chipotle powder, or a can of diced green chiles.
No beans? No problem. Just replace them with extra meat or chopped sweet potatoes for a bean-free, hearty version.
Vegetarian? Swap turkey for lentils or plant-based crumbles, and you’ll still get that chili vibe, no meat needed.
Low-carb? Skip the corn and beans, double the turkey and veggies, and boom, keto-friendly chili that doesn’t skimp on taste.
This is your chili, your rules. Feel free to get creative or keep it classic. I’ve had readers riff off this base and come back with versions featuring quinoa, zucchini, even pumpkin puree, and it all works.
Another variation I highly recommend is my Healthy Leftover Turkey Pot Pie Soup, especially if you’re working with roasted turkey leftovers instead of ground meat.
Adapt, enjoy, and come back to this recipe whenever you need something simple, hearty, and totally customizable.
Serving Tips, Storage & Leftovers
What to Serve with Crockpot Turkey Chili
Once your crockpot turkey chili is ready and bubbling, the fun part begins, toppings and sides. I’ve found over the years that what you serve with your chili makes all the difference, especially when you’re feeding a group or planning a cozy family dinner.
Start with the toppings. I recommend:
- Shredded sharp cheddar cheese
- Fresh green onions or chopped red onion
- A dollop of sour cream or Greek yogurt
- Crushed tortilla chips or warm cornbread
- Sliced avocado or a squeeze of lime for brightness
For sides, nothing beats a baked potato topped with chili or a crusty piece of garlic bread for dipping. If you’re in the mood for something a bit more playful, pair this with Greek Turkey Meatballs with Tzatziki or even these Turkey Sliders for a protein-packed meal.
This chili is perfect for parties too, just set up a chili bar with toppings and let your guests build their own bowls. Easy, interactive, and guaranteed to impress.
How to Store, Reheat & Freeze Leftovers
This recipe is a meal prep dream. Crockpot turkey chili keeps beautifully and tastes even better the next day as the flavors meld.
Storage:
Let the chili cool to room temperature before transferring to airtight containers. It will stay fresh in the fridge for up to 5 days.
Reheating:
Reheat on the stovetop over medium heat, stirring occasionally. You can also microwave it in 60-second intervals, stirring in between.
Freezing:
This chili freezes like a champ. Portion it into freezer-safe containers or zip-top bags. Lay them flat in the freezer to save space. It’ll keep well for up to 3 months. Just thaw overnight in the fridge and reheat as usual.
Looking for another freezer-friendly dish? Try my Ground Turkey and Sweet Potato Casserole, it’s just as cozy and just as freezable.
FAQs
Can I make crockpot turkey chili without beans?
Absolutely. Just skip the beans and double the meat or veggies. You’ll still get a hearty, flavorful chili that’s low-carb and satisfying.
How long does crockpot turkey chili need to cook on low?
Cook it on LOW for 6-8 hours. This slow simmer gives you rich, developed flavors without any effort.
Is ground turkey a healthy substitute for beef in chili?
Yes, ground turkey is leaner and lower in fat than beef. It’s a great option if you’re trying to lighten up your chili without losing flavor.
Can I freeze leftover crockpot turkey chili?
Definitely. Let it cool completely, then store in freezer-safe containers. It’ll last up to 3 months and reheats perfectly for easy lunches or dinners.
There’s just something special about a recipe that warms your home and fills your kitchen with the smell of something slow-simmered and soul-soothing. This crockpot turkey chili isn’t just easy, it’s dependable, comforting, and endlessly adaptable. Whether you’re cooking for your family, feeding a crowd, or stocking your freezer, it’s a go-to you’ll reach for again and again. No fancy skills, no stress, just real ingredients and real flavor. And the best part? It all comes together while you go about your day. That’s the kind of home cooking I live for, and I hope it finds a place in your kitchen too.
