Slow-Cooker Turkey Chili is a lighter, healthier take on classic chili that doesn’t sacrifice any flavor or satisfaction. This wholesome recipe features lean ground turkey, colorful beans, tomatoes, and a blend of warming spices that simmer together all day in the slow cooker, developing deep, complex flavors with minimal effort. The slow cooking process allows the spices to bloom and the flavors to meld into a rich, thick chili that’s perfect for feeding a crowd or meal prepping for the week. Unlike beef chili, this turkey version is lower in fat but still hearty and filling, making it ideal for health-conscious eaters who still want comfort food. Perfect for game day, busy weeknights, cold weather dinners, or anytime you want a nourishing meal that practically makes itself.
Serving Quantity: 8 servings
Preparation Time: 15 minutes
Cooking Time: 6 hours (on low) or 3 hours (on high)
Total Time: 6 hours 15 minutes
Ingredients:
- 2 pounds ground turkey (preferably 93% lean)
- 1 tablespoon olive oil
- 1 large onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) pinto beans (drained and rinsed)
- 1 cup frozen corn kernels
- 1 cup chicken or turkey broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Half teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- Toppings: shredded cheese, sour cream, diced avocado, cilantro, lime wedges, tortilla chips
Nutrition Information (Per Serving):
- Calories: 385
- Protein: 32g
- Carbohydrates: 42g
- Fat: 9g
- Sugar: 9g
- Sodium: 965mg
- Fiber: 13g
- Cholesterol: 75mg
- Iron: 5mg
- Potassium: 1185mg
1. Brown the Turkey
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon or spatula. Cook for 6 to 8 minutes, stirring occasionally and breaking up any large chunks, until the turkey is browned and no longer pink. Season with a pinch of salt and pepper as it cooks. Browning the meat adds flavor through caramelization and removes excess moisture that would otherwise make the chili watery. While you can skip this step and add raw turkey directly to the slow cooker, browning creates significantly better flavor. Transfer the browned turkey to the slow cooker.
2. Sauté the Vegetables
In the same skillet with the turkey drippings, add the diced onion and bell peppers. If the pan is dry, add a little more olive oil. Sauté over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. The peppers should be tender but still have some texture. Add the minced garlic and cook for another minute until fragrant. These sautéed vegetables add depth and sweetness to the chili. Transfer the vegetable mixture to the slow cooker with the turkey.
3. Add Tomatoes and Beans
Add the crushed tomatoes, tomato sauce, kidney beans, black beans, and pinto beans to the slow cooker. The combination of three different beans creates varied texture and increases the fiber and protein content. Rinse and drain canned beans thoroughly to remove excess sodium and the starchy liquid that can make chili too thick. Add the frozen corn kernels, which will thaw as the chili cooks. Pour in the chicken or turkey broth, which adds savory depth and helps create the right consistency.
4. Season with Spices
Add all the spices to the slow cooker: chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Add the brown sugar, which balances the acidity of the tomatoes and adds subtle sweetness that rounds out the flavors. Stir everything together thoroughly, making sure the spices are evenly distributed throughout the chili and not clumped in one spot. The spice blend is what gives chili its distinctive flavor, so don’t skimp on these ingredients.
5. Slow Cook to Perfection
Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The long, slow cooking allows the flavors to develop and meld together beautifully. The turkey will become tender, the beans will soften further, and the sauce will thicken. Resist the urge to lift the lid frequently as this releases heat and extends cooking time. Stir once halfway through if possible, but it’s not essential. The chili is done when it’s thick, fragrant, and the flavors have melded together.
6. Adjust Consistency and Seasoning
About 30 minutes before serving, check the chili’s consistency. If it’s too thin, remove the lid and cook on high for the last 30 minutes to allow excess liquid to evaporate and the chili to thicken. If it’s too thick, add a bit more broth or water to reach your desired consistency. Taste and adjust the seasonings. You might want more salt, chili powder for heat, or a squeeze of lime juice for brightness. The chili should be well-seasoned, thick but not dry, and deeply flavorful.
7. Serve with Toppings
Ladle the hot chili into bowls. Set up a toppings bar with shredded cheddar or Mexican cheese blend, sour cream, diced avocado, fresh cilantro, lime wedges, sliced jalapeños, diced red onion, and tortilla chips or strips. Let everyone customize their bowl with their favorite toppings. The cool, creamy toppings balance the spicy, hearty chili perfectly. Serve with cornbread, warm flour tortillas, or over rice for a complete meal. This chili tastes even better the next day after the flavors have had more time to develop.
Tips for Perfect Slow-Cooker Turkey Chili
Use 93 percent lean ground turkey for the best balance of flavor and health. Leaner turkey can be dry, while fattier ground turkey adds unnecessary calories without much benefit.
Don’t skip browning the turkey. This step adds crucial flavor through caramelization that you can’t achieve in the slow cooker alone. It’s worth the extra 10 minutes.
The chili continues to thicken as it sits. If making ahead, you may need to add extra broth when reheating to restore the right consistency.
Different chili powders have different heat levels. Taste your chili powder first and adjust the amount based on your heat tolerance and the brand’s strength.
Add a tablespoon of cocoa powder or a square of dark chocolate during cooking for depth and richness. This is a traditional secret ingredient in many chili recipes.
For spicier chili, add diced jalapeños with the bell peppers, increase the cayenne, or stir in hot sauce to taste at the end. Adjust heat to your preference.
This chili freezes beautifully for up to 3 months. Cool completely, portion into containers, and freeze. Thaw overnight in the refrigerator and reheat gently.
Leftover chili makes excellent toppings for baked potatoes, nachos, hot dogs, or as a filling for enchiladas or stuffed peppers. Get creative with the extras.
Store leftovers in the refrigerator for up to 5 days. The chili actually improves after a day as the flavors continue to develop and meld.
Make it in an Instant Pot for faster cooking. Use the sauté function to brown turkey and vegetables, then pressure cook on high for 15 minutes with natural release.
Add diced zucchini, carrots, or mushrooms for extra vegetables. Add them during the last 2 hours of cooking so they don’t become too soft.
Ground chicken can substitute for turkey with similar results. Ground beef works too but increases the fat content and changes the flavor profile.
For a smokier flavor, add a teaspoon of liquid smoke or use fire-roasted tomatoes instead of regular crushed tomatoes.
The brown sugar is important for balancing flavors. Don’t omit it even though chili is savory. The small amount of sweetness rounds everything out.
Make it dairy-free by skipping cheese and sour cream toppings. Use avocado, cilantro, and lime for equally delicious dairy-free garnishes.
Add a splash of beer or a tablespoon of apple cider vinegar during cooking for complexity and depth. Both add subtle acidity that brightens the chili.
This recipe easily doubles for parties or meal prep. Use a large slow cooker and adjust cooking time slightly upward if needed for the larger volume.
Serve in bread bowls for impressive presentation. Hollow out round sourdough loaves and fill with hot chili for a complete, edible serving vessel.
Top with crushed tortilla chips and cheese, then broil for 2 minutes for chili nachos. The crispy, cheesy top layer is irresistible.
Make it a chili bar for parties with multiple toppings, hot sauces of varying heat levels, and different breads or chips for serving. Let guests build their perfect bowl.
