If you’re looking for the best Crockpot Turkey Chili recipe, you just found it. This chili is thick, hearty, packed with flavor, and the kind of easy, one-pot meal that makes you feel like you totally have your life together.
Bonus: it’s healthy and picky-eater approved – plus, it’s the ultimate game day crowd-pleaser, whether you’re feeding a house full of football fans or are just here for the snacks!
Why you’ll love this recipe
I’ve made a lot of chili over the years, but this recipe is the one I come back to every single time when I want something lighter. It’s based on a recipe I learned from a sweet friend ages ago, but I’ve tweaked and perfected it into what I truly believe is the best version out there. Whether it’s a busy weeknight, a cozy Sunday dinner, or a game day gathering, this chili never disappoints – and trust me, I’ve tested it on the toughest critics (ahem, my kids).
- Ridiculously easy – Brown the turkey, toss everything in the slow cooker, and let it do the work. No standing over the stove, no complicated steps – just dump, stir, and go.
- Big, bold flavor – Thanks to the perfect blend of spices, a mix of beans, and a pop of sweetness from corn, this chili is thick, hearty, and so delicious. It’s the kind of meal that tastes like you spent all day on it (but spoiler: you didn’t).
- Healthy but still indulgent – Made with lean ground turkey, fiber-rich beans, and plenty of veggies, this chili is a sneaky way to eat something wholesome while still feeling like comfort food. And let’s be honest – when you pile on sour cream, shredded cheese, and crunchy corn chips, it just gets even better!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Ground turkey: I use 98% lean ground turkey because it keeps the chili hearty without being greasy. If you prefer a richer flavor, you can use 93% lean, or even swap in ground chicken or lean ground beef.
- Chili seasoning: A store-bought chili seasoning packet works great, but I highly recommend using the homemade blend (listed below) for the best depth of flavor. It’s easy to mix up and lets you control the spice level.
- Black beans in chili sauce: These add extra seasoning and richness to the chili, but if you can’t find them, regular black beans will work. Just add an extra ½ teaspoon of chili powder or cumin to make up for the missing flavor.
- Red kidney beans: They add a nice texture contrast, but pinto beans or extra black beans can be used instead.
- Tomato sauce & diced tomatoes: I use both for the perfect balance of texture and thickness. If you prefer a chunkier chili, go for fire-roasted diced tomatoes for a little extra smoky flavor.
- Chicken broth: Adds a little extra moisture without making the chili too thin. You can swap in beef broth for a richer taste, or vegetable broth to keep it lighter.
- Frozen corn: I love the touch of sweetness and pop of texture it adds! If you don’t have frozen corn, you can use canned corn (drained) or just skip it.
- Toppings: Go crazy! We love sour cream, shredded cheese, avocado, cilantro, and corn chips – but you can also add sliced jalapeños for heat, a squeeze of lime for freshness, or even a drizzle of hot sauce if you like it extra spicy.
Homemade chili seasoning: 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons ground paprika, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon ground black pepper
How to make turkey chili in the slow cooker
Let’s make some incredible chili! This is one of those recipes that’s simple enough for busy nights but still packed with homemade flavor. I’ll walk you through each step, so grab your ingredients, and let’s get started!
1. Brown the turkey
First, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add 1 ½ pounds of ground turkey and break it up with a wooden spoon or spatula as it cooks.
You don’t need to cook it all the way through – just until it starts to brown. This step is key because it helps develop deeper, richer flavor in the chili (if you skip it and toss raw turkey into the slow cooker, it won’t have the same depth).
💡 Tip: If your turkey releases a lot of liquid, you can drain it off before moving to the next step to avoid a watery chili.
2. Cook the aromatics
Once the turkey is lightly browned, add 1 cup of diced yellow onion and 1 chopped red pepper to the skillet. Let them cook for about 3-4 minutes, stirring occasionally. You’re looking for the onions to soften and turn slightly translucent – this helps build a nice base of flavor.
Now, stir in 2 teaspoons of minced garlic and 1 packet (or homemade mix) of chili seasoning. Let this cook for about 30 seconds, just until the garlic is fragrant. This quick step wakes up all those amazing spices and ensures they’re evenly distributed in the chili.
3. Transfer everything to the slow cooker
Now that we’ve got a beautifully seasoned turkey mixture, carefully transfer it to your 5-quart (or larger) slow cooker.
Add in the rest of the ingredients:
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 (15.5 oz) can black beans in chili sauce (don’t drain these—there’s extra seasoning in that sauce!)
- 1 (15 oz) can red kidney beans, drained and rinsed
- ½ cup chicken broth (this helps everything simmer together beautifully)
- 1 cup frozen corn (adds just the right pop of sweetness and texture)
Give everything a good stir to combine all those delicious ingredients.
💡 Tip: If your slow cooker tends to run hot, you might need a little extra broth later on. You can always add more, but you can’t take it out, so start with just ½ cup and adjust as needed.
4. Slow cook to perfection
Cover your slow cooker with the lid and let the magic happen! Set it to:
- LOW for 6 to 8 hours (best for max flavor!)
- HIGH for 4 hours (great if you’re short on time!)
This long, slow simmer is what makes the chili extra rich and flavorful. The turkey absorbs all the spices, the beans break down slightly to thicken the chili, and everything just melds together into cozy, hearty perfection.
💡 Tip: If your chili looks too thick at the end of cooking, stir in a splash of broth. If it’s too thin, leave the lid off for the last 30 minutes to let some of the liquid evaporate.
5. Stir & serve with your favorite toppings
Once the chili is done, open the lid and give it a good stir.
Grab your bowls and pile on the toppings! We love sour cream, shredded cheese, avocado, cilantro, and corn chips, but go with whatever makes your chili-loving heart happy.
That’s it! A ridiculously easy, crazy-flavorful Crockpot Turkey Chili that’ll have everyone coming back for seconds (and maybe even thirds). Enjoy! 🍲💕
Top tips for recipe success
- Brown the turkey first! – I know it’s tempting to just dump everything in the slow cooker, but taking a few minutes to brown the turkey first adds so much flavor and keeps the texture from getting weird and mushy.
- Don’t skip the aromatics. – Cooking the onion, red pepper, and garlic with the turkey helps bring out their natural sweetness and depth. Trust me, this extra step makes a big difference!
- Use black beans in chili sauce if you can. – They add extra richness and seasoning to the chili. If you can’t find them, regular black beans work too – just add an extra ½ teaspoon of chili powder or cumin for a flavor boost.
- Watch the liquid levels. – Slow cookers can vary, and some run hotter than others. If your chili looks too thick at the end, stir in a little extra broth. If it’s too thin, leave the lid off for the last 30 minutes to let some of the liquid evaporate.
- Let it cook low and slow for the best flavor. – Cooking on low for 6 to 8 hours gives the chili the richest, deepest flavor. If you’re short on time, the high setting works too, but the longer cook time really lets everything meld together.
Helpful recipe hints
Recipe variations
- Spicy Turkey Chili – If you love a little heat, add a chopped jalapeño when cooking the onion and red pepper, and stir in ¼ teaspoon cayenne pepper with the seasonings. A dash of hot sauce at the end doesn’t hurt either!
- Sweet Potato Turkey Chili – I’ve made this with diced sweet potatoes, and it’s so good. The sweetness balances out the spice, and it makes the chili extra hearty. Just add about 1 cup of peeled, diced sweet potatoes to the chili with the other ingredients.
- Smoky Turkey Chili – Swap the regular paprika for smoked paprika, and add 1-2 teaspoons of adobo sauce (from a can of chipotle peppers in adobo) for a deep, smoky kick. It’s bold, cozy, and has just the right amount of spice!
- Stovetop version: Brown the turkey in a large Dutch oven/stockpot. Add all ingredients to the pot, stir well, cover with a lid and simmer over low heat for 1-2 hours, stirring from time to time.
- Oven version: Brown the turkey in a large Dutch oven. Add all ingredients to the pot, stir well, cover with the lid and place in the oven at 350°F for 1-2 hours, stirring occasionally.
Storage tips
Freezer
This chili makes an amazing freezer meal – perfect for those nights when you just can’t deal with dinner from scratch. Here’s how I do it:
- Let the browned turkey and onion mixture cool to room temperature.
- Transfer it to a large freezer bag, along with all the other ingredients except the tomato sauce (trust me, adding it later is way less messy).
- Label the bag with the name and use-by date (good for up to 3 months), plus these cooking instructions:
- Thaw overnight in the fridge.
- Pour into the crockpot and add 1-2 cups of tomato sauce. Stir well.
- Cook on LOW for 6-8 hours.
- Serve with all your favorite toppings (I even write mine on the bag – because my future self appreciates not having to think).
Leftovers
Leftovers? Even better – the flavors just get deeper and richer overnight. Store any leftover chili in an airtight containerin the fridge for up to 3 days.
- To reheat: Warm it gently on the stove over low heat or in the microwave, stirring occasionally. If it’s thickened up in the fridge, just add a splash of water or broth to loosen it up.
This chili also freezes great after cooking, so if you have leftovers, just portion them into freezer bags or containers, label them, and freeze for up to 3 months.
Serving ideas
- Classic toppings bar: Set up a toppings station with shredded cheese, a dollop of sour cream, diced avocado (bonus points for avocado salsa), chopped green onions, and a handful of crushed tortilla chips. Let the kids “decorate” their bowls – it can get messy, but it makes them happy. Plus, they learn to serve themselves only what they’ll eat!
- Cornbread pairing: What’s chili without a side of cornbread? Try my delicious cornbread recipe it’s perfectly moist, golden, and pairs like a dream with this chili.
- Chili mac: Got leftovers? Stir them into cooked macaroni, top with shredded cheese, and bake for 15-20 minutes until bubbly. This twist is always a hit with my family, and it feels like a whole new meal without extra effort.
- Chili for a crowd: Hosting a game day or potluck? Keep the chili warm in the slow cooker for up to 2 hours, and lay out a spread of toppings, cornbread, and maybe even some homemade guacamole with chips on the side. Guests can customize their bowls, and it’s always a hit!
- Chili pie: Spoon the chili into a casserole dish, top it with biscuits or cornbread batter, and bake until golden. It’s like a Tex-Mex take on shepherd’s pie, and let me tell you—it’s SO good. My family loves this on chilly evenings!
More easy slow cooker recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crockpot Ground Turkey Chili
Recipe details
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds 98% lean ground turkey
- 1 cup diced yellow onion about 1 medium
- 1 red pepper chopped
- 2 teaspoons minced garlic about 2 cloves
- 1 (1-oz) packet chili seasoning OR homemade chili seasoning (see notes)
- 1 (14.5-oz) can petite diced tomatoes
- 1 (14.5-oz) can tomato sauce
- 1 (15.5-oz) can black beans in chili sauce not drained (regular black beans are fine if chili beans are not available)
- 1 (15-oz) can red kidney beans drained and rinsed
- ½ cup chicken broth
- 1 cup frozen corn
- your favorite chili toppings sour cream, shredded cheese, avocado, cilantro, corn chips…
Instructions
- Brown beef: Add 1 tablespoon olive oil to a skillet over medium-high heat. Add 1 ½ pounds 98% lean ground turkey and cook until starting to brown, breaking meat up to crumble.
- Cook aromatics: Add 1 cup diced yellow onion and 1 red pepper (diced) to ground turkey in skillet and cook for another 3-4 minutes. Stir through 2 teaspoons minced garlic and 1 (1-oz) packet chili seasoning, cook for another 30 seconds. Take off the heat and transfer to a ~5 quart slow cooker.
- Slow cook: Add 1 (14.5-oz) can petite diced tomatoes, 1 (14.5-oz) can tomato sauce, 1 (15.5-oz) can black beans in chili sauce, 1 (15-oz) can red kidney beans, ½ cup chicken broth and 1 cup frozen corn to slow cooker; stir to combine. Cover and cook on LOW setting for 6 to 8 hours or on HIGH setting for 4 hours.
- Serve: Open lid and stir well, serve chili with your favorite chili toppings.
Notes
Ingredient notes
- Ground turkey: Use 98% lean for a lighter chili or 93% lean for extra richness.
- Chili seasoning: Store-bought works, but homemade gives better depth of flavor.
- Black beans in chili sauce: Adds extra seasoning; regular black beans work, just add ½ tsp chili powder.
- Tomato sauce & diced tomatoes: Fire-roasted tomatoes add a smoky kick.
- Chicken broth: Keeps chili from being too thick—use beef broth for a deeper flavor.
- Frozen corn: Adds sweetness and texture – can swap for canned corn (drained) or skip.
- Homemade chili seasoning: 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons ground paprika, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon ground black pepper
Recipe tips
- Watch the liquid levels—adjust with broth if needed.
- For best flavor, cook on LOW for 6-8 hours.
- Want more heat? Add cayenne or diced jalapeños.
- Too thick? Stir in broth. Too thin? Leave the lid off for 30 mins.
Storage & freezing
- Fridge: Store in an airtight container for up to 3 days. Reheat with a splash of broth.
- Freezer: Cool completely, store in freezer bags for up to 3 months.
- Freezer meal prep: Freeze everything except tomato sauce. Thaw overnight, add 1-2 cups tomato sauce, and slow cook.
Nutrition
More recipe information
Recipe first published in 2018. Updated on 01/11/2020, and again on 01/28/2024 with new photos, new text and an improved recipe.
Danny says
. This turned out perfect but 2 tablespoons of chili powder was TOO much. I dont mean too much heat, it just the overwhelmed all the other flavors. I will make again but cut back to 1 tablespoon because I want to taste everything else too not just chili powder!
Nora says
I’m sorry this was not fully to your taste, Danny! I usually get comments about my Tex-mex recipes lacking spices, so this is surprising. It’s a recipe I want to take new pictures for anyways, so I’ll re-test for the chili powder. Thanks for your honest comment, I appreciate it.