Easy Crockpot Turkey Chili Recipe

The aroma of chili simmering low and slow… it’s a quintessential Texas comfort, y’all. And let me tell you, this Crockpot Turkey Chili has become a staple in our household. I’ve made this at least a dozen times in my own kitchen, tweaking it until it was just right. It’s especially great when the weather starts to cool down here in central Texas and those summer days fade away. This is a meal that’s easy to throw together, feeds a crowd, and is something everyone enjoys. My promise? This recipe will become a weeknight champion for your family too, delivering a hearty, flavorful meal with minimal effort.

Why This Recipe Works

Between soccer practice, school plays, and everything else that fills our days, finding time to cook a healthy and satisfying meal can feel impossible. That’s where this Crockpot Turkey Chili comes in! It’s a winner because it’s:

• Hands-off: Simply toss everything in the slow cooker and let it work its magic. No babysitting required!
• Kid-approved: Even my pickiest eater loves this chili, especially when topped with cheese and a dollop of sour cream.
• Make-ahead friendly: Prepare it in the morning before your busy day, and dinner will be waiting for you when you get home. The flavors actually meld together even more beautifully as it sits.
• Versatile: Easy to customize with different beans, veggies, and toppings to suit your family’s preferences.
• Healthy and hearty: Packed with lean protein, fiber, and plenty of vegetables, this chili is a nutritious and filling meal.

Ingredients

• 1 pound ground turkey
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (any color), chopped
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 packet chili seasoning (about 1 ounce)
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1 cup chicken broth
• Salt and pepper to taste

Ingredient Notes

Ground Turkey: I prefer using lean ground turkey (93% lean) to keep things healthy, but you can use whatever you have on hand. Ground chicken also works great if you prefer. You could even use ground beef for a more traditional chili flavor.

Chili Seasoning: Feel free to use your favorite brand of chili seasoning. If you prefer to make your own, there are tons of recipes online, or mix some chili powder, cumin, oregano, and garlic powder.

Beans: I usually use kidney and black beans, but you can swap in pinto beans, great northern beans, or even cannellini beans. Use whatever your family likes best!

Chicken Broth: This adds moisture and flavor to the chili. You can substitute with vegetable broth or even water in a pinch.

Step-by-Step Instructions

Step 1: Brown the Turkey (Optional). In a skillet over medium-high heat, brown the ground turkey. Break it up with a spoon as it cooks. Drain off any excess grease. This step adds a depth of flavor but can be skipped if you’re short on time – just crumble the raw turkey into the slow cooker.

Step 2: Combine Ingredients in the Crockpot. In a 6-quart or larger slow cooker, combine the browned ground turkey, chopped onion, minced garlic, chopped bell pepper, diced tomatoes, tomato sauce, kidney beans, black beans, corn, chili seasoning, cumin, smoked paprika, cayenne pepper (if using), and chicken broth.

Step 3: Stir Well. Stir all the ingredients together until everything is well combined. Make sure the spices are evenly distributed. The chili should look thick but still have enough liquid to simmer properly.

Step 4: Cook on Low. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more the flavors will meld together. Your house will smell amazing!

Step 5: Season and Serve. Before serving, give the chili a good stir and taste it. Add salt and pepper to taste. You might also want to add a pinch more chili seasoning if you like a spicier chili. Serve hot with your favorite toppings!

Storage & Meal Prep

Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months.

Reheating: Reheat chili on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl, stirring every minute or so.

Make-Ahead: This chili is perfect for meal prepping! You can make the entire batch on the weekend and portion it out into individual containers for easy lunches or dinners during the week. It tastes even better the next day! You can also prep all your veggies and have them ready to go so that in the morning you just toss it all in the crockpot!

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free as long as your chili seasoning doesn’t contain any gluten ingredients. Always check the label!

Dairy-Free: Omit any dairy toppings like cheese or sour cream.

Vegetarian: Substitute the ground turkey with 2 (15-ounce) cans of lentils or an extra can of beans. You could also add some chopped sweet potatoes or butternut squash for a heartier vegetarian chili.

Spicier Chili: Add more cayenne pepper, a pinch of red pepper flakes, or a chopped jalapeno pepper to the slow cooker.

White Chicken Chili: Use great northern beans, cannellini beans, or white kidney beans. You can also add green chiles for a different flavor profile. (I haven’t tested this exact variation but I’ve made other white chicken chilis that are so similar!)

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! This chili is perfect for making ahead. The flavors actually deepen overnight, making it even better. Prepare it a day or two in advance and store it in the refrigerator until you’re ready to reheat and serve.

How do I know when the chili is done?

The chili is done when the vegetables are tender and the flavors have melded together. The longer it simmers, the better it will taste. If you’re cooking it on low, it will likely take 6-8 hours. On high, it should be ready in 3-4 hours.

Can I use frozen vegetables?

Yes, you can use frozen corn and bell peppers. Just add them directly to the slow cooker without thawing. Keep in mind that frozen vegetables may release more liquid as they cook, so you may need to reduce the amount of chicken broth slightly.

What if my chili is too thick?

If your chili is too thick, simply add a little more chicken broth until it reaches your desired consistency. Start with 1/4 cup and add more as needed.

Is this chili kid-friendly?

Yes, this chili is generally kid-friendly! You can adjust the amount of cayenne pepper to control the spice level. Serve it with mild toppings like cheese, sour cream, and tortilla chips to make it even more appealing to little ones.

Serving Suggestions

This Crockpot Turkey Chili is delicious on its own, but it’s even better with some tasty toppings! Here are a few of my family’s favorites:

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Diced avocado
• Crushed tortilla chips or Fritos
• A dollop of salsa
• A squeeze of lime juice

For a complete meal, serve with cornbread, a side salad, or a grilled cheese sandwich.

This Crockpot Turkey Chili is more than just a recipe; it’s a taste of home, a warm hug on a chilly day, and a reminder that delicious, home-cooked meals don’t have to be complicated. I truly hope you and your family enjoy this recipe as much as mine does. Give it a try, and don’t be afraid to put your own spin on it. And when you do, come back and share your creations in the comments! I’d love to hear what you think. If you love family-friendly recipes like this, be sure to sign up for my newsletter so you never miss out on new ideas and inspiration. Enjoy your hearty bowl of Crockpot Turkey Chili, y’all!

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