Slow Cooker Turkey Chili – Cozy, Hearty, and Weeknight-Friendly

This Slow Cooker Turkey Chili is the kind of meal that makes the whole house smell inviting and warm. It’s full of tender ground turkey, beans, tomatoes, and just the right amount of spice. Everything comes together in the slow cooker, so dinner practically makes itself while you get on with your day.

It’s comforting without being heavy, and it’s easy to tweak to your taste. Whether you’re feeding a crowd or stocking the freezer, this chili is a reliable go-to.

Slow Cooker Turkey Chili - Cozy, Hearty, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• Ground turkey (2 pounds; 93% or 94% lean is ideal)
• Yellow onion (1 large), diced
• Bell pepper (1 medium, any color), diced
• Garlic (4 cloves), minced
• Crushed tomatoes (1 can, 28 ounces)
• Diced tomatoes (1 can, 14.5 ounces), undrained
• Tomato paste (2 tablespoons)
• Kidney beans (1 can, 15 ounces), drained and rinsed
• Black beans (1 can, 15 ounces), drained and rinsed
• Chicken broth (1 to 1 1/2 cups), low sodium
• Chili powder (2 to 3 tablespoons)
• Ground cumin (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Dried oregano (1 teaspoon)
• Ground coriander (optional, 1/2 teaspoon)
• Kosher salt and black pepper
• Olive oil (1 tablespoon)
• Bay leaf (1, optional)
• Fresh lime (1), for finishing
• Toppings (optional): shredded cheddar, sour cream or Greek yogurt, sliced scallions, chopped cilantro, avocado, jalapeño, hot sauce, tortilla chips

Instructions

 

• Sauté the aromatics. Heat olive oil in a skillet over medium. Add diced onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Brown the turkey. Add ground turkey to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, breaking it up, until no longer pink and lightly browned, 6–8 minutes. Don’t worry if it’s not deeply browned; a bit of color adds flavor.
• Layer into the slow cooker. Transfer the turkey, onion, and pepper mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes with their juices, tomato paste, kidney beans, black beans, and 1 cup chicken broth.
• Season well. Stir in chili powder, cumin, smoked paprika, oregano, and coriander if using. Add the bay leaf. Taste the base and adjust with more salt if needed. If you like more heat, add a pinch of cayenne or red pepper flakes.
• Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours. The longer low cook gives the best flavor and texture.
• Adjust consistency. If the chili seems too thick, stir in a splash more broth. If too thin, remove the lid for the last 20–30 minutes to reduce.
• Finish with brightness. Fish out the bay leaf. Squeeze in half a lime and stir. Taste and adjust salt, pepper, and heat to preference.
• Serve with toppings. Ladle into bowls and top with your favorites—cheese, yogurt, cilantro, scallions, avocado, jalapeño, or a few crushed chips for crunch.

What Makes This Special

This recipe balances rich flavor with a lighter protein. Ground turkey keeps it lean, while spices and aromatics build depth.

The slow cooker does the work, gently simmering everything so the flavors meld. You get that long-cooked taste without standing over the stove. It’s also versatile.

You can adjust heat, swap beans, or add extra veggies without compromising the spirit of the dish. Leftovers are even better the next day, which makes this a practical, budget-friendly option.

Shopping List

• Ground turkey (2 pounds; 93% or 94% lean is ideal)
• Yellow onion (1 large), diced
• Bell pepper (1 medium, any color), diced
• Garlic (4 cloves), minced
• Crushed tomatoes (1 can, 28 ounces)
• Diced tomatoes (1 can, 14.5 ounces), undrained
• Tomato paste (2 tablespoons)
• Kidney beans (1 can, 15 ounces), drained and rinsed
• Black beans (1 can, 15 ounces), drained and rinsed
• Chicken broth (1 to 1 1/2 cups), low sodium
• Chili powder (2 to 3 tablespoons)
• Ground cumin (2 teaspoons)
• Smoked paprika (1 teaspoon)
• Dried oregano (1 teaspoon)
• Ground coriander (optional, 1/2 teaspoon)
• Kosher salt and black pepper
• Olive oil (1 tablespoon)
• Bay leaf (1, optional)
• Fresh lime (1), for finishing
• Toppings (optional): shredded cheddar, sour cream or Greek yogurt, sliced scallions, chopped cilantro, avocado, jalapeño, hot sauce, tortilla chips

How to Make It

1. Sauté the aromatics. Heat olive oil in a skillet over medium. Add diced onion and bell pepper with a pinch of salt.

   Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

2. Brown the turkey. Add ground turkey to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

   Cook, breaking it up, until no longer pink and lightly browned, 6–8 minutes. Don’t worry if it’s not deeply browned; a bit of color adds flavor.

3. Layer into the slow cooker. Transfer the turkey, onion, and pepper mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes with their juices, tomato paste, kidney beans, black beans, and 1 cup chicken broth.
4. Season well. Stir in chili powder, cumin, smoked paprika, oregano, and coriander if using.

   Add the bay leaf. Taste the base and adjust with more salt if needed. If you like more heat, add a pinch of cayenne or red pepper flakes.

5. Cook low and slow. Cover and cook on Low for 6–8 hours or High for 3–4 hours.

   The longer low cook gives the best flavor and texture.

6. Adjust consistency. If the chili seems too thick, stir in a splash more broth. If too thin, remove the lid for the last 20–30 minutes to reduce.
7. Finish with brightness. Fish out the bay leaf. Squeeze in half a lime and stir.

   Taste and adjust salt, pepper, and heat to preference.

8. Serve with toppings. Ladle into bowls and top with your favorites—cheese, yogurt, cilantro, scallions, avocado, jalapeño, or a few crushed chips for crunch.

How to Store

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months. Leave a little room at the top of containers for expansion.
• Reheat: Warm gently on the stove over medium-low, adding a splash of broth if needed. Microwave in short bursts, stirring in between to heat evenly.
• Make-ahead: You can sauté the turkey and aromatics a day in advance, then chill.

  Dump into the slow cooker the next morning and cook as directed.

Benefits of This Recipe

• Hands-off cooking: Once everything is in the slow cooker, your work is done. Perfect for busy days.
• Lighter but satisfying: Ground turkey brings plenty of protein with less saturated fat than many beef chilis.
• Budget-friendly: Pantry staples like beans and tomatoes stretch the meat and keep costs down.
• Flexible: Easy to make mild or spicy, chunky or smooth, and simple to adapt for different diets.
• Great for meal prep: The flavor improves over time, and it freezes well.

Common Mistakes to Avoid

• Skipping the sauté step: Adding raw turkey and onions straight to the slow cooker can lead to bland results. Browning builds flavor and improves texture.
• Under-seasoning: Chili needs enough salt and spice.

  Season the meat as it cooks and taste again before serving.

• Too much liquid: Slow cookers trap moisture. Start with less broth and add more only if needed.
• Overcooking the beans: Use canned beans and add them at the start only if you like them very soft. For firmer beans, stir them in during the last hour.
• Forgetting acidity: A squeeze of lime or a splash of apple cider vinegar at the end brightens everything.

Alternatives

• No-bean version: Skip the beans and add extra turkey or chopped veggies like zucchini and mushrooms.
• Spice variations: Swap chili powder for ancho or chipotle powder.

  Add diced chipotle in adobo for smoky heat.

• Veggie boost: Stir in corn, sweet potato cubes, or diced carrots. Add leafy greens like spinach in the last 10 minutes.
• High-protein twist: Add quinoa (1/2 cup rinsed) and an extra cup of broth in the last 2 hours on Low.
• Dairy-free toppings: Use avocado, cilantro, and pickled onions instead of cheese and sour cream.
• Stovetop or Instant Pot: Simmer covered on low for 45–60 minutes on the stove, or pressure cook 10 minutes with a natural release for 10 minutes.

FAQ

Can I use ground chicken instead of turkey?

Yes, ground chicken works well. Choose a mix that isn’t ultra-lean, or add a bit of olive oil to prevent it from drying out.

Season generously and cook as directed.

How can I make it spicier without overpowering the flavor?

Add 1–2 teaspoons of chipotle in adobo, a pinch of cayenne, or diced jalapeño. Layer heat gradually and taste as you go so it doesn’t overwhelm the other flavors.

What if I only have one type of bean?

That’s fine. Use two cans of whatever you have—kidney, black, pinto, or cannellini.

The texture will be slightly different, but the chili will still be delicious.

Can I cook it overnight?

Yes, set the slow cooker to Low for 6–8 hours. If your slow cooker runs hot, use the shorter end of the range and keep it on Warm until serving.

How do I thicken chili without adding flour?

Let it simmer uncovered at the end to reduce. You can also mash some of the beans against the side of the pot to release starch and thicken naturally.

Is this gluten-free?

Yes, as written it typically is, but always check your broth, spices, and toppings for hidden gluten.

Serve with corn chips or rice for a safe pairing.

What sides go well with turkey chili?

Cornbread, rice, baked potatoes, or a simple green salad all work. For a fun touch, serve with lime wedges and hot sauce on the side.

In Conclusion

Slow Cooker Turkey Chili is a practical, cozy favorite that doesn’t ask for much. With a few pantry staples and some gentle time in the slow cooker, you get a hearty bowl that’s full of flavor and easy to customize.

It stores and freezes beautifully, making it perfect for meal prep or an easy weeknight win. Keep the toppings simple or go all out—either way, it’s a comfort meal you’ll come back to again and again.