This turkey chili crockpot recipe is my favorite way to make a cozy, flavorful meal with almost zero hassle. Just toss everything in the slow cooker and let the magic happen! Lean ground turkey, beans, tomatoes, and just enough spice create a dish that’s hearty, high in protein, and perfect for weeknights or parties. Every bite is satisfying, and leftovers are even better the next day!
Quick Facts
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Prep Time: 15 minutes
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Cooking Time: 4-6 hours on HIGH, 6-8 hours on LOW
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Total Time: 4-8 hours
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Serving Size: 6-8 servings
Why You’ll Love It
I love this turkey chili crockpot recipe because:
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Super Simple: Dump-and-go style; the crockpot does the hard work for you
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Healthy & Lean: Ground turkey keeps it lighter than beef
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Packed With Flavor: Smoked paprika, cumin, and chili powder bring classic chili taste
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Leftover Friendly: Perfect for meal prep and busy days
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Crowd-Pleaser: Ideal for game day, potlucks, or family dinners
Ingredients You’ll Need
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1.5 pounds ground turkey
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1 (15 oz) can black beans, drained and rinsed
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1 (15 oz) can kidney beans, drained and rinsed
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can diced tomatoes
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1 cup bell peppers, chopped
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1 small red onion, diced
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2 garlic cloves, minced
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2 teaspoons chili powder
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1 teaspoon cumin
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1 teaspoon smoked paprika
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1/2 teaspoon dried oregano
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1/2 teaspoon black pepper
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1 teaspoon salt
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1 cup corn kernels (optional)
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1 tablespoon olive oil
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Optional garnishes: cheddar cheese, sour cream, green onions, cilantro
Step-by-Step Instructions
Step 1: Brown the Turkey
Heat olive oil in a skillet over medium heat. Add ground turkey and cook, breaking apart, until just browned (about 6 minutes). Drain excess fat. (You can skip this step and add raw turkey to the crockpot if you’re short on time, but browning adds flavor.)
Step 2: Add Ingredients to Crockpot
Add cooked turkey, all beans, crushed tomatoes, diced tomatoes, bell pepper, onion, garlic, corn, and all spices/herbs to the crockpot. Stir well.
Step 3: Slow Cook
Cover and cook on HIGH for 4-6 hours or LOW for 6-8 hours. Stir once or twice during cooking if you’re around. Taste and adjust salt and chili powder before serving.
Step 4: Serve and Garnish
Ladle chili into bowls. Top with cheese, sour cream, green onions, and cilantro. Serve hot!
Serving Suggestions
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With Cornbread: Classic chili pairing
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Over Rice or Quinoa: Makes it even more filling
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Loaded Nachos: Spoon chili onto tortilla chips, melt cheese, and add toppings
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Lunchboxes: Pack leftovers in containers for easy weekday lunches
Tips for Customization
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Spicy Kick: Add chopped jalapeños, chipotle peppers, or extra cayenne
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Extra Veggies: Toss in zucchini, carrots, or mushrooms
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Make It Vegan: Use plant-based crumbles instead of turkey
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Beans Galore: Mix in pinto, great northern, or cannellini beans
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Freeze It: Portion into freezer bags and freeze for up to 3 months
Nutritional Info (per serving, approx.)
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Calories: 280
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Protein: 22g
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Carbohydrates: 30g
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Fat: 7g
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Fiber: 8g
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Iron: Good source (from beans and turkey)
FAQs
Can I cook this overnight?
Yes! Set the crockpot on LOW for 8 hours and wake up to chili ready for lunch or dinner.
How do I store leftovers?
Cool completely and store in airtight containers in the refrigerator for up to 4 days. Freeze for longer storage.
Can I skip browning the turkey?
Yes! Adding it raw works just fine; the slow cooker will cook it through, but browning first improves flavor.
Can I use ground chicken, beef, or veggie ground?
Yes! Any ground meat or meat alternative works well—just be sure to adjust for fat if swapping beef.
How do I make it less spicy for kids?
Use mild chili powder and omit jalapeños or spicy peppers. Taste and adjust seasoning before serving.
