Slow cooker turkey chili is the kind of dinner that takes about fifteen minutes of prep and then just quietly does its thing while you go about your day. It’s a hearty mix of lean ground turkey, a good pile of chopped veggies, pinto beans, and corn, simmered low with chili powder, cumin, and a touch of cayenne. You brown the turkey and veggies on the stove first, then let the crock pot take it the rest of the way for about five hours. It’s the recipe I reach for on a busy weeknight or when I need something warm and filling for a crowd on game day.
Last fall, ground turkey went on sale right around Thanksgiving, and I was hungry for chili. I wanted to make a big batch with that turkey, but I also wanted to sneak in some extra nutrition, so I chopped up a variety of peppers and onions and loaded in extra beans and corn too. Everyone went back for seconds, even the ones who never noticed all those veggies were hiding in there.
Main Ingredients Needed For Slow Cooker Turkey Chili
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Extra lean ground turkey: I always reach for extra lean; it keeps the chili from turning greasy, and I don’t lose much of the meat once it’s browned down. If ground chicken is on sale instead, that works fine here too.
- Yellow onion: It’s a touch sweet without being as strong as a Vidalia. White or red onion will work if that’s what you’ve got.
- Garlic cloves: Fresh minced garlic gives the best flavor, but jarred minced garlic works in a pinch.
- Bell peppers: A mix of red, yellow, and green gives the chili good color and a little sweetness. Any combination you have on hand is fine.
- Jalapeño: This is optional. I leave it out when I’m cooking for a crowd that doesn’t do heat; the chili’s just as good without it.
- Seasonings: Chili powder, cumin, coriander, dried oregano, and cayenne pepper are what give this chili its classic flavor. Salt is added to taste.
- Crushed tomatoes and a can of Rotel: Rotel is just tomatoes with green chiles mixed in. If you’re not a fan, use extra crushed tomatoes instead, but the chili will be milder.
- Chicken broth: This thins the chili just enough while it cooks down over the long simmer.
- Pinto beans: Canned and rinsed. Black beans or red kidney beans work as a swap if that’s what you prefer.
- Yellow corn: This adds texture and makes the chili more filling. Canned is easiest, but frozen or corn cut off the cob both work.
How To Make Slow Cooker Turkey Chili
Tip: Resist lifting the lid while it cooks. Every time you open it, you let heat escape and add time to the cook. If yours ends up thinner than you’d like, I’ve got a whole guide to fixing thin, watery chili.
Ways to Change Up This Ground Turkey Chili
This recipe for chili using ground turkey is easy to make your own with a few simple swaps.
- I almost always mix in a second bean along with the pinto, usually black beans or kidney beans. It’s an easy way to get more protein into the pot without anyone noticing.
- Swap canned corn for frozen or fresh corn cut off the cob
- Leave the jalapeño seeds in, or add a second jalapeño if your crowd likes more heat
- Skip the jalapeño entirely for a milder pot; nobody will miss it
- Use ground chicken in place of the turkey if that’s what’s on sale that week
If you’re a chili person like I am, you’ll probably also love my Texas Roadhouse chili copycat, or this vegan white bean chili if you want something lighter.
Make Ahead Tips for This Ground Turkey Chili
I like to get the turkey browned and the vegetables chopped the night before when I’ve got people coming over. Then all you have to do the next morning is dump everything into the crock pot and let it run while you get the rest of the day ready. If you’re feeding a bigger crowd, just tap the 2x or 3x button on the recipe card below, and it’ll scale the measurements for you. This one’s even better with a slice of my beer bread on the side.
Kitchen Essentials I Use In This Recipe
These are the crock pot pieces I actually reach for, this one included. Nothing fancy, just what makes a long cook like this one easier.
My Favorite Slow Cooker Tools
Questions When Making Slow Cooker Turkey Chili
Yes, ground turkey makes great chili. It’s leaner than beef, so it won’t leave your pot greasy, and it takes on the chili powder and cumin just as well once it’s browned and simmered.
Yes. Turkey swaps in for beef at a 1:1 ratio in most chili recipes, including this one. It’s lighter and more budget-friendly, and the long simmer in the crock pot keeps it from drying out.
The chopped bell peppers, onion, and garlic in this recipe do a lot of the work, along with the mix of chili powder, cumin, coriander, and oregano. A can of Rotel instead of plain tomatoes adds another layer of flavor if you want it.
The spice blend and the long, slow simmer. Browning the turkey and sautéing the vegetables first before they go into the crock pot builds a deeper flavor than just dumping everything in raw.
For this recipe, it’s the can of Rotel. The tomatoes and green chiles together add a little more depth than plain crushed tomatoes alone.
Slow Cooker Turkey Chili
Ingredients
- 2 teaspoons olive oil
- 1.25 pounds ground turkey, extra lean (10/90)
- 1/2 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1/3 cup red bell pepper, chopped
- 1/3 cup yellow bell pepper, chopped
- 1/3 cup green bell pepper, chopped
- 1 tablespoon jalapeño peppers, (optional) finely chopped, seeds removed
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 15 ounces crushed tomatoes
- 10 ounces tomatoes and green chiles, (canned)
- 1 1/4 cups chicken broth
- 30 ounces pinto beans, canned, rinsed, drained
- 15 ounces yellow corn, drained
Instructions
- Chop the onion, garlic, and peppers. Open your cans, drain them, and rinse well under cold water. Measure out your broth and spices, and start warming your Crock Pot on low.
- Heat the olive oil in a large skillet over medium-high heat and sauté the chopped onion and peppers until softened, about 4 minutes.2 teaspoons olive oil, 1/2 cup yellow onion, 3 garlic cloves, 1/3 cup red bell pepper, 1/3 cup yellow bell pepper, 1/3 cup green bell pepper, 1 tablespoon jalapeño peppers
- Add the garlic and sauté for 1 minute, stirring, until fragrant.
- Add the ground turkey and cook, stirring occasionally, until fully browned with no pink remaining. Turn off the heat and tilt the pan to spoon off any excess fat.1.25 pounds ground turkey
- Transfer the cooked meat and vegetables to the slow cooker and add the chili powder, cumin, coriander, oregano, cayenne, and salt. Stir to combine.4 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon coriander, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt
- Pour in the crushed tomatoes, tomatoes and green chiles, chicken broth, rinsed pinto beans, and drained corn. Stir together.15 ounces crushed tomatoes, 10 ounces tomatoes and green chiles, 1 1/4 cups chicken broth, 30 ounces pinto beans, 15 ounces yellow corn
- Place the lid on the slow cooker and cook for 5 hours. Serve hot with your favorite toppings and dippers.
Gina’s Notes and Tips
- Recipe Tips: Resist opening the lid while it cooks; every time you lift it, you let heat escape and add time. If you need to check the liquid level and condensation is blocking your view, give the lid a shake without opening it to clear the moisture.
- Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freezing: Freezes well in a freezer-safe bag or airtight container for 2 to 3 months. Beans may soften slightly after thawing, but the flavor holds up.
- Reheating: Reheat on the stovetop over medium heat until steaming hot, or in the microwave in single servings. Add a splash of broth or water if it’s thickened up.
Tried this recipe?
Please consider Leaving a Review!Showing Hospitality With This Ground Turkey Chili
An Unexpected Guest Night is exactly what this chili was made for; the kind of evening where someone shows up at my door around dinnertime and I don’t have to scramble because there’s already a pot going in the crock pot. I’ve had neighbors stop by to drop something off and end up staying for a bowl, and all I have to do is hand them a spoon and pull up a chair. What I’ve learned over the years is that the Lord puts people in front of us at the most inconvenient moments on purpose, and having something warm already made is one small way I try to be ready for that. You don’t need an invitation list or a set time, just a pot that’s already going and a door you’re willing to open. That’s the kind of hospitality that’s stuck with me the longest, the unplanned kind, where someone ends up at your table, and you’re both glad they did.