This slow cooker turkey chili is the kind of meal that practically makes itself. It’s hearty, full of flavor, and perfect for busy days when you want something warm and comforting without hovering over the stove. Ground turkey keeps it light, while beans, tomatoes, and spices come together into a satisfying bowl.

Set it up in the morning, and by dinner time, you’ve got a big pot ready for the table. It’s simple, flexible, and always a crowd-pleaser.

What Makes This Special

This recipe leans on pantry staples and a slow cooker to deliver big flavor with minimal effort. The turkey stays lean but never dry thanks to a gentle, low simmer.

A small amount of sautéing at the start builds a deep, savory base, so the final result tastes slow-cooked and rich. It’s also easy to customize—toss in extra veggies, adjust the heat, or swap the beans. And it reheats like a dream, making it great for meal prep.

What You’ll Need

1.5 pounds ground turkey (93% lean recommended for best flavor)
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional for heat)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes, with juices
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup low-sodium chicken broth (or water)
1 tablespoon tomato paste
1 teaspoon brown sugar (optional, to balance acidity)
1 tablespoon olive oil
Juice of 1/2 lime (optional, brightens the finish)
Fresh cilantro, chopped, for garnish (optional)
Toppings: shredded cheese, sour cream or Greek yogurt, sliced green onions, avocado, tortilla chips (optional)

How To Make My Slow Cooker Turkey Chili

Sauté the aromatics. Heat olive oil in a skillet over medium heat.
Add onion and bell pepper and cook 4–5 minutes until softened. Stir in garlic and jalapeño; cook 30 seconds until fragrant.
Brown the turkey. Add ground turkey to the skillet. Cook, breaking it up, until no longer pink, about 5–6 minutes.
Season lightly with salt and pepper. This step adds flavor and improves texture.
Bloom the spices. Sprinkle chili powder, cumin, smoked paprika, and oregano over the turkey mixture. Stir and cook 1 minute to wake up the spices.
Transfer to the slow cooker. Add the turkey mixture to the slow cooker.
Stir in crushed tomatoes, diced tomatoes, beans, broth, tomato paste, brown sugar (if using), remaining salt, and pepper.
Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir once or twice if you’re around.
Finish and adjust. Stir in lime juice. Taste and adjust salt, pepper, and heat.
If you want it thicker, uncover and cook on High for 20–30 minutes.
Serve. Ladle into bowls and top with your favorites—cheese, a dollop of sour cream or Greek yogurt, cilantro, avocado, or crunchy chips.

Keeping It Fresh

Let the chili cool to room temperature, then store it in airtight containers. It keeps well in the fridge for 4 days and tastes even better the next day. For longer storage, freeze in portioned containers or freezer bags for up to 3 months.

Thaw overnight in the fridge and reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

Why This is Good for You

Lean protein: Ground turkey brings satisfying protein with less saturated fat than beef.
Fiber-rich: Beans and tomatoes add fiber, which supports digestion and helps you stay full.
Nutrient-dense: Peppers, tomatoes, and spices provide vitamins, minerals, and antioxidants.
Balanced meal: Pairing protein, fiber, and complex carbs makes this a steady, energizing option.
Customizable sodium: Using low-sodium broth and rinsed beans helps you control the salt level.

Common Mistakes to Avoid

Skipping the browning step: Tossing raw turkey into the slow cooker can make the chili taste flat. Browning adds depth.
Not seasoning in layers: Season the turkey as it cooks, then taste and adjust at the end. It matters.
Overloading with liquid: The slow cooker traps moisture.
Start with 1 cup broth; you can always add more later.
Under-spicing: Chili needs bold spice. Blooming the spices in the pan prevents a dull, one-note flavor.
Forgetting texture: If it’s too thin at the end, cook uncovered on High for a short while to thicken.

Variations You Can Try

Sweet potato turkey chili: Add 2 cups peeled, diced sweet potato at the start for a heartier bowl.
Three-bean chili: Use kidney, black, and pinto beans for extra texture.
Smoky chipotle: Stir in 1–2 teaspoons chopped chipotle in adobo for heat and smoke.
Green chili twist: Swap crushed tomatoes for 2 cans of fire-roasted diced tomatoes and add a can of mild green chiles.
Veggie boost: Add corn, zucchini, or diced carrots. Stir tender veggies in during the last hour.
No-bean chili: Skip the beans and add an extra half pound of turkey or more vegetables.
Creamy finish: Stir in 1/4 cup Greek yogurt or a splash of cream at the end for a silky texture.

FAQ

Can I make this on the stovetop instead?

Yes. After browning the turkey with the aromatics and spices, add the remaining ingredients to a large pot. Simmer gently, covered, for 45–60 minutes, stirring occasionally. Add broth as needed to maintain your preferred consistency.

Is it spicy?

As written, it’s mild to medium. For less heat, skip the jalapeño and use mild chili powder. For more heat, add cayenne, chipotle, or extra jalapeño.

Can I use ground chicken or beef?

Absolutely. Ground chicken works similarly to turkey. If using beef, choose 90–93% lean and drain excess fat after browning to keep the chili from being greasy.

How do I thicken the chili?

Uncover and cook on High for 20–30 minutes, stir in a spoonful of tomato paste, or mash some of the beans against the side of the pot. All three methods work well.

What should I serve with it?

Cornbread, rice, or a simple green salad are great. For toppings, try shredded cheddar, cilantro, lime wedges, sour cream or Greek yogurt, and crushed tortilla chips.

Can I prep this the night before?

Yes. Brown the turkey with veggies and spices, let it cool, and refrigerate. In the morning, add everything to the slow cooker and start it. It’s a time-saver for busy days.

Is it freezer-friendly?

Very. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat gently with a splash of broth if needed.

Final Thoughts

Slow cooker turkey chili is the kind of recipe you’ll keep on repeat. It’s easy, flexible, and always satisfying.

Use what you have, tweak the spice level, and make it your own. Whether it’s a weekday dinner or game day crowd-pleaser, this pot of chili delivers every time.