Turkey Chili Crockpot

Name: Turkey Chili Crockpot
Prep time: 15 min
Cook time: 6 h 45 min
Total time: 7 h
Cuisine: American
Ingredients: 4 tbsp olive oil; 2 lbs ground turkey; 3 cups finely chopped onion; 1 jalapeño finely chopped; 2 tbsp garlic minced; 1 6 oz can tomato paste; ¾ cup chili powder; 3 tsp kosher salt divided; ½ tsp black pepper; 3 cups water; 2 15 oz cans black beans rinsed and drained; 2 15 oz cans kidney beans rinsed and drained; 1 28 oz can diced tomatoes undrained

By:

Marry

Published:

July 30, 2026

[grow_share_buttons]

Jump to Recipe·Leave a Review

Turkey chili is the comforting dish everyone needs in their recipe collection. While classic chili often features beef, using ground turkey provides a leaner option without sacrificing flavor. It creates a dish that’s hearty and satisfying—perfect for those chilly evenings. There’s something special about letting all those ingredients meld together in a slow cooker, slowly building those deep, robust flavors. The result? A delightful bowl of warmth that’s just bursting with savory goodness.

I first discovered turkey chili during a cold winter night. My friends were gathered around, and we were craving something filling but also a tad lighter. This turkey chili crockpot recipe was my go-to, and I couldn’t believe how easily it came together. In just about 15 minutes of prep, we were able to enjoy a meal that felt like a hug in a bowl. I highly encourage you to give this recipe a try; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep time, you’ll have dinner sorted without a hassle.
Irresistible Flavor: The combination of spices and fresh veggies ensures that every spoonful is packed with flavor.
Eye-Catching Appeal: The vibrant colors of the beans and peppers make this chili visually appealing.
Flexible Serving: Perfect for lunch, dinner, or a game-day snack, it’s sure to please any crowd.
Diet-Friendly Options: This recipe is naturally gluten-free and can easily be made dairy-free too.

Ingredients You’ll Need

4 tbsp olive oil: Used to sauté the turkey and vegetables, adding richness to the dish.
2 lbs ground turkey: The star of our chili, it’s leaner than beef, yet hearty enough to fill you up.
3 cups finely chopped onion: For a sweet and aromatic base that builds up the flavor.
1 jalapeño finely chopped: Adds a subtle heat — feel free to reduce or skip it for a milder version.
2 tbsp garlic minced: A fragrant enhancer that makes everything taste better.
1 6 oz can tomato paste: Provides a thick texture and a deep tomato flavor; don’t skip browning it.
¾ cup chili powder: This is where the magic happens, with a bold and warming spice blend.
3 tsp kosher salt divided: Essential for bringing out the flavors of all the ingredients.
½ tsp black pepper: A simple spice that adds a nice kick.
3 cups water: To get the chili to the right consistency while allowing it to simmer down.
2 15 oz cans black beans rinsed and drained: Packed with protein and fiber, they add texture and heartiness.
2 15 oz cans kidney beans rinsed and drained: These beans complement the black beans, adding more protein and color.
1 28 oz can diced tomatoes undrained: These juicy tomatoes provide acidity and moisture, contributing to the dish’s base flavor.

How to Make Turkey Chili Crockpot

Sauté the Turkey: In a large skillet over medium-high heat, add 4 tablespoons of olive oil. Once hot, add 2 pounds of ground turkey. Cook, breaking it up with a spatula, until it’s no longer pink and lightly browned, which should take about 5 to 7 minutes. The turkey should be nicely browned for depth of flavor.
Flavor the Base: Stir in 3 cups of finely chopped onion, 1 finely chopped jalapeño, 2 tablespoons of minced garlic, ¾ cup of chili powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Sauté until the onions are softened, which will take about 5 minutes. This aromatic base is essential for flavor.
Darken the Tomato Paste: Add in 1 can (6 oz) of tomato paste and cook while stirring frequently for about 2 to 3 minutes, or until it darkens slightly and begins to stick to the skillet. This is an important step that intensifies the chili’s flavor.
Slow Cook It: Transfer the mixture to a 5 to 6-quart slow cooker. Add in 3 cups of water, 2 cans (15 oz each) of black beans (rinsed and drained), 2 cans (15 oz each) of kidney beans (rinsed and drained), and 1 can (28 oz) of diced tomatoes with their juices along with the remaining 2 teaspoons of salt. Stir everything well to combine.
Set and Forget: Cover and set your slow cooker on Low for 6 to 7 hours or on High for 3 to 4 hours. This long cooking time allows the flavors to meld beautifully.
Perfect Your Chili: Before serving, give it a good stir. For a thicker chili, you might remove the lid during the last 30 minutes of cooking or cook uncovered on High until it reaches your desired thickness.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it—make sure to leave some space in the container as it expands when frozen. It will keep well for about 3 months in the freezer. When it’s time to enjoy again, simply reheat on the stove over medium heat or in the microwave until heated through. The flavors may develop even further, but if you find the texture has changed slightly, just stir in a splash of water or broth to bring it back to life.

Chef’s Helpful Tips

Avoid overcooking: Keep an eye on the cooking time to ensure the beans maintain their texture.
Sautéing the turkey first develops better flavor than throwing everything directly into the crockpot.
For extra spice, consider adding some crushed red pepper flakes along with the chili powder.
Make it a day ahead: Turkey chili often tastes better the next day, making this a fantastic make-ahead meal.
Customize to your taste by adding vegetables like bell peppers or corn for additional flavor and texture.

Adding this turkey chili crockpot recipe to your arsenal will surely bring much satisfaction and warmth, especially when the days grow colder. Not only is it easy to prepare, but the flavors meld wonderfully over time, creating a dish that’s as delightful the next day as it is fresh off the stove. Feel free to experiment with toppings like cheese, avocado, or sour cream to make it your own.

Recipe FAQs

Can I make this chili without beans?

Absolutely! If you’re not a fan of beans or prefer a meatier texture, simply omit the beans entirely. You could replace them with more ground turkey or even diced vegetables like zucchini or bell peppers for added bulk.

How can I thicken my chili?

If you desire a thicker consistency, you can leave the lid off the slow cooker during the last 30 minutes of cooking. Alternatively, mixing in a cornstarch slurry (equal parts cornstarch and cold water) can also help thicken it up!

Can I use frozen turkey?

Sure thing! If you’re starting with frozen ground turkey, just thaw it in the refrigerator beforehand. You can also cook it straight from frozen in the slow cooker, but be sure to adjust the cooking time accordingly.

What toppings go well with turkey chili?

Toppings can vary based on personal preferences, but popular choices include shredded cheese, sour cream, diced red onions, sliced jalapeños, and fresh cilantro. You can also add tortilla chips for extra crunch!