Slow Cooker Turkey Chili Recipe

I made a Slow Cooker Turkey Chili that somehow turned plain ground turkey into the kind of bowl you plan your week around.

I love this Slow Cooker Turkey Chili because it tastes like actual food, not some neutered diet bowl. I adore the way ground turkey and garlic actually stand up to bold spices and tomatoes, so the bowl feels satisfying and honest.

I’m obsessed with deep, meaty beans and a tomatoey sauce that clings to every spoon. But it still feels lighter than beef chili, so I make it when I want hearty without the sludge.

This Turkey Chili Recipe Crockpot is the kind of dinner that fills the apartment with serious smells and makes everyone talk while they eat, too.

Ingredients

• Ground turkey: lean protein, keeps it hearty without feeling greasy.
• Yellow onion: adds sweetness and body as it melts into the chili.
• Green bell pepper: fresh crunch and a tiny bitter note you’ll like.
• Garlic: punchy aroma, wakes everything up without stealing the show.
• Diced tomatoes: juicy texture and tang that make it feel homemade.
• Tomato sauce: smooths things out, makes the chili hug your spoon.
• Chicken broth: thins and seasons, so it’s not overly tomato-forward.
• Kidney beans: meaty bites and fiber, makes it filling and comfy.
• Black beans: creamier texture, earthy contrast to the kidney beans.
• Chili powder: warm heat and that classic chili taste you expect.
• Cumin: smoky, slightly nutty background that ties the spices together.
• Smoked paprika: mild smoke and color, keeps it cozy and interesting.
• Dried oregano: herbal lift, small grassy note that feels familiar.
• Kosher salt: sharpness that brings everything into clearer focus.
• Black pepper: little kick and freshness, never overpowering.
• Olive oil: helps browning and adds a silky mouthfeel, if you want.
• Brown sugar or honey: balances acidity, just a touch of warmth.

Ingredient Quantities

• 1 1/2 to 2 pounds ground turkey
• 1 medium yellow onion, chopped
• 1 green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 cup low sodium chicken broth
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 to 1 1/2 teaspoons kosher salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (for browning turkey, optional)
• 1 tablespoon brown sugar or 1 teaspoon honey, optional for balance

How to Make this

1. If you want deeper flavor, heat 1 tablespoon olive oil in a skillet over medium high and brown 1 1/2 to 2 pounds ground turkey, breaking it up as it cooks, about 5 to 7 minutes; drain any excess fat. You can skip this and toss raw turkey into the slow cooker if you’re short on time.

2. Put the chopped medium yellow onion, diced green bell pepper, and 3 cloves minced garlic in the slow cooker.

3. Add the browned or raw ground turkey to the slow cooker on top of the veggies.

4. Pour in 2 (1
4.5 ounce) cans diced tomatoes with their juices, 1 (8 ounce) can tomato sauce, and 1 cup low sodium chicken broth.

5. Stir in drained and rinsed 1 (15 ounce) can kidney beans and 1 (15 ounce) can black beans.

6. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 to 1 1/2 teaspoons kosher salt (start low and add more later), and 1/2 teaspoon freshly ground black pepper. If you like a tiny hint of sweetness, stir in 1 tablespoon brown sugar or 1 teaspoon honey.

7. Give everything a good stir so the spices are evenly distributed, cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

8. About 15 minutes before serving check the seasoning, taste and adjust salt, pepper, or a pinch more chili powder if needed. If the chili seems too thin, remove the lid and cook on high for 10 to 20 minutes to thicken.

9. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or tortilla chips. Leftovers keep well in the fridge for 3 to 4 days or freeze for up to 3 months.

10. Tip: if you want more texture add a cup of frozen corn or chopped carrots with the beans, or a splash of lime juice right before serving for brightness.

Equipment Needed

1. Slow cooker (6 quart is ideal, but whatever size fits your batch)
2. Large skillet or frying pan (for browning the turkey if you want deeper flavor)
3. Cutting board and a sharp chef’s knife (for the onion, pepper and garlic)
4. Wooden spoon or heatproof spatula (for stirring in the slow cooker and the pan)
5. Can opener (for the tomato and bean cans)
6. Measuring cups and spoons (for broth, spices, sugar or honey)
7. Colander (to drain and rinse the beans)
8. Ladle and serving bowls (for dishing up with toppings)

FAQ

Slow Cooker Turkey Chili Recipe Substitutions and Variations

• Ground turkey: use ground chicken, lean ground beef, or crumbled firm tofu for a vegetarian twist — cook the tofu with the spices so it soaks up flavor.
• Kidney beans: swap with pinto beans, cannellini (white) beans, or extra black beans if you prefer a milder texture.
• Low sodium chicken broth: use vegetable broth, beef broth, or water with 1 teaspoon bouillon (or stock concentrate) to keep the liquid savory.
• Chili powder: try taco seasoning, a mix of 1/2 teaspoon cayenne plus 1 1/2 teaspoons smoked paprika and 1 teaspoon cumin, or 2 teaspoons paprika plus a pinch of chipotle for smokiness.

Pro Tips

1) Brown the turkey if you can. It adds a lot more flavor than tossing it in raw. Don’t overcook it though, you just want some caramelized bits. Drain off most of the fat but leave a tablespoon or so for extra mouthfeel.

2) Boost the umami. A splash of Worcestershire or a teaspoon of soy sauce, or even a spoonful of tomato paste cooked in with the browned meat, will make the chili taste way deeper without changing it much.

3) Hold some acid and sweetness until the end. A squeeze of lime or a teaspoon of vinegar brightens the whole pot right before serving, and if it tastes flat add the brown sugar or honey a bit at a time until it sings.

4) Fix the texture last. If it’s too thin, stir in a couple tablespoons of masa harina or a slurry of cornstarch and cold water and simmer 10 minutes to thicken. If you want more body add a cup of frozen corn or diced carrots in the last hour of cooking.