Slow Cooker Turkey Chili

I love making this slow cooker turkey chili when I want something hearty, comforting, and incredibly easy to prepare. I toss everything into the slow cooker, let it simmer low and slow, and come back to a rich, flavorful meal that tastes like it took much more effort than it actually did. It is one of my favorite recipes for busy days, meal prep, or cozy evenings at home.

Why You’ll Love This Recipe

I appreciate how hands-off this recipe is. After a quick prep, the slow cooker does all the work for me. The turkey becomes tender, the beans soak up all the spices, and the flavors deepen beautifully over time.

I also like that this chili feels lighter than traditional beef chili but is still packed with protein and bold flavor. It is filling without being too heavy, and I can easily adjust the spice level to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound ground turkey
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (15 ounces) diced 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 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
salt to taste
black pepper to taste
1/2 cup chicken broth

Directions

I start by heating olive oil in a skillet over medium heat. I add the ground turkey and cook it until browned, breaking it up with a spoon as it cooks. Once fully cooked, I drain any excess liquid if needed.

Next, I add the diced onion, garlic, and bell peppers to the skillet and sauté for about 3–4 minutes until slightly softened.

I transfer the turkey and vegetable mixture to the slow cooker. Then I add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and chicken broth.

I stir everything together until well combined. I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the flavors have melded and the chili has thickened.

Before serving, I taste and adjust the seasoning if needed.

Servings and timing

I find that this recipe makes about 6 servings.

Prep time: 15 minutes
Cook time: 6–7 hours on low or 3–4 hours on high
Total time: about 6 hours 15 minutes

Variations

I sometimes add a diced jalapeño for extra heat or a pinch of red pepper flakes if I want it spicier. When I want more depth, I stir in a tablespoon of tomato paste or a splash of Worcestershire sauce.

For a thicker chili, I mash some of the beans before adding them to the slow cooker. I also like adding corn or swapping in pinto beans depending on what I have on hand.

storage/reheating

I store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day.

To reheat, I warm it on the stovetop over medium-low heat, stirring occasionally. If it has thickened too much, I add a splash of broth or water to loosen it.

I also freeze portions in freezer-safe containers for up to 3 months. I thaw them overnight in the refrigerator and reheat gently before serving.

FAQs

Can I skip browning the turkey first?

I prefer browning the turkey first because it improves the flavor and texture. Technically, I can add it directly to the slow cooker, but the chili may be slightly less rich.

Can I make this chili on the stovetop?

I can cook everything in a large pot on the stovetop instead. I let it simmer for about 30–40 minutes, stirring occasionally, until thickened.

How can I make this chili spicier?

I add extra chili powder, cayenne pepper, or fresh jalapeños if I want more heat. I adjust gradually and taste as I go.

What toppings go well with turkey chili?

I like topping it with shredded cheese, sour cream, sliced green onions, or avocado. Crushed tortilla chips also add a nice crunch.

Can I make this recipe dairy-free and gluten-free?

This recipe is naturally dairy-free if I skip cheese toppings, and it is typically gluten-free as long as I check that all canned ingredients and spices are certified gluten-free.

Conclusion

I find this slow cooker turkey chili to be one of the most reliable and satisfying meals I can make with minimal effort. It is hearty, flavorful, and perfect for feeding a family or stocking the freezer. Whenever I need a comforting, protein-packed dish, this is one I gladly return to.

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