Delicious Crockpot Ground Turkey Chili

I didn’t grow up eating much chili, to be honest. When I finally tried making it myself years ago, I went the traditional route—standing over the stove for hours, babysitting a pot that seemed to need constant attention. Then one busy weeknight, I threw everything into my crockpot instead and forgot about it until dinner.

That’s when I realized I’d been doing it the hard way for no reason. Crockpot chili is one of those rare recipes where the easier method actually works better. You dump everything in, walk away, and come back to a pot of chili that’s been simmering and developing flavor all day. Plus, using ground turkey instead of beef keeps it lighter without sacrificing any of the hearty, filling qualities you want from a good chili.

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What Kind of Ground Turkey Should I Use?

For this chili recipe, you’ll want to grab ground turkey that’s around 93% lean, which gives you a good balance between flavor and keeping things on the healthier side. If you can only find 99% lean ground turkey, it’ll work fine but might be a bit drier, so you could add a splash more olive oil when browning it. On the flip side, if you go with 85% lean, your chili will be richer and more flavorful, though you might want to drain off some of the excess fat after browning. The beauty of chili is that it’s pretty forgiving, so whatever ground turkey your store has in stock will turn out great after simmering all day in the crockpot with those beans and spices.

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Options for Substitutions

This chili recipe is super forgiving and works well with different ingredients you might have on hand:

• Ground turkey: You can easily swap this for ground beef, ground chicken, or even ground pork. If you want to keep it lean, stick with turkey or chicken. For a vegetarian version, add extra beans or try crumbled tempeh.
• Bell peppers: Any color bell pepper works here – green, orange, or even a mix. You can also use poblano peppers for a slightly smoky flavor, or skip them altogether if you’re not a pepper fan.
• Black beans and kidney beans: Feel free to mix up the beans based on what you have. Pinto beans, cannellini beans, or even chickpeas work great. You can also use all of one type instead of mixing two varieties.
• Jarred jalapeno peppers: Fresh jalapenos work just as well – use 2-3 peppers, diced. For less heat, remove the seeds before adding. If you want it milder, skip the jalapenos entirely or use a small can of diced green chiles instead.
• Corn: Frozen or canned corn both work fine. Just drain canned corn before adding it to the chili.
• Tomato sauce and diced tomatoes: You can use crushed tomatoes in place of the sauce, or swap some of the diced tomatoes for fire-roasted tomatoes to add a smoky depth.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot chili is skipping the browning step for your ground turkey, which adds flavor and helps prevent the meat from clumping into rubbery chunks – take those extra 5 minutes to brown it properly in the pan.

Another common error is forgetting to drain your beans before adding them, which can make your chili watery and dilute all those spices you carefully measured out.

Don’t add all your chili powder and cumin at the beginning without tasting at the end, since slow cooking can mellow out spices – keep a little reserved to adjust the flavor in the last 30 minutes of cooking.

Finally, resist the urge to lift the lid and stir constantly, as each peek releases heat and can add 15-20 minutes to your cooking time.

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What to Serve With Ground Turkey Chili?

This hearty chili is perfect with a big pile of tortilla chips for scooping, or you can go the classic route and serve it over white rice or baked potatoes. I love setting up a topping bar with shredded cheese, sour cream, diced avocado, and chopped cilantro so everyone can customize their bowl. Cornbread or corn muffins on the side are always a hit since they’re great for soaking up all that flavorful broth. If you want to stretch the meal further, serve it over cooked pasta like elbow macaroni or penne for a chili mac situation that’s always a crowd-pleaser.

Storage Instructions

Store: This chili actually gets better after a day or two in the fridge! Keep it in an airtight container for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep throughout the week.

Freeze: Chili is one of those dishes that freezes like a dream. Let it cool completely, then portion it out into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need for a quick lunch or dinner.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems a bit thick after storing, just add a splash of water or broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 130-145 g
• Fat: 45-55 g
• Carbohydrates: 375-400 g

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1.5 large onion, diced
• 1 red pepper, seeded and chopped
• 1 yellow pepper
• 30 oz tomato sauce
• 30 oz diced tomatoes
• 28 oz black beans, rinsed and drained
• 28 oz kidney beans
• 16 oz jalapenos
• 1 cup corn
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• salt
• pepper

Step 1: Brown the Ground Turkey and Prepare Vegetables

• 1 tbsp olive oil
• 1 lb ground turkey
• 1.5 large onion, diced
• 1 red pepper, seeded and chopped
• 1 yellow pepper, chopped

Heat olive oil in a large skillet over medium-high heat.

Add the ground turkey and cook, breaking it apart with a spoon as it cooks, until browned and cooked through, about 5-7 minutes.

While the turkey browns, dice the onion and red pepper, chop the yellow pepper, and prepare all your other ingredients so everything is ready to go.

I like to do this prep while the meat cooks to save time—it keeps the momentum going.

Step 2: Combine All Ingredients in the Slow Cooker

• browned ground turkey from Step 1
• diced onion and chopped peppers from Step 1
• 30 oz tomato sauce
• 30 oz diced tomatoes
• 28 oz black beans, rinsed and drained
• 28 oz kidney beans
• 16 oz jalapenos
• 1 cup corn
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• salt
• pepper

Transfer the browned turkey from Step 1 to your slow cooker.

Add the diced onion, chopped peppers, tomato sauce, diced tomatoes, black beans, kidney beans, jalapeños, and corn.

Sprinkle in the chili powder, cumin, and smoked paprika, then stir everything together thoroughly to distribute the spices evenly.

Season with salt and pepper to taste—I recommend starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjusting after cooking since flavors concentrate in the slow cooker.

Step 3: Cook the Chili Low and Slow

• chili mixture from Step 2

Cover the slow cooker and cook on high for 4 hours or on low for 6 hours.

The longer, slower cook on low will develop deeper, more complex flavors and give the spices more time to meld together, so that’s my preference if you have the time.

During the last 15 minutes of cooking, give the chili a taste and adjust seasonings as needed—add more salt, pepper, or chili powder depending on your preference.

Step 4: Serve and Enjoy

Ladle the finished chili into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, diced onions, fresh cilantro, or crushed tortilla chips.

Delicious Crockpot Ground Turkey Chili

Delicious Delicious Crockpot Ground Turkey Chili recipe with step-by-step instructions.

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Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 5 hours hrs 17 minutes mins

Servings 7 servings

Calories 2350 kcal

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground turkey
• 1.5 large onion, diced
• 1 red pepper, seeded and chopped
• 1 yellow pepper
• 30 oz tomato sauce
• 30 oz diced tomatoes
• 28 oz black beans, rinsed and drained
• 28 oz kidney beans
• 16 oz jalapenos
• 1 cup corn
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• salt
• pepper

Instructions

 

• Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon as it cooks, until browned and cooked through, about 5-7 minutes. While the turkey browns, dice the onion and red pepper, chop the yellow pepper, and prepare all your other ingredients so everything is ready to go. I like to do this prep while the meat cooks to save time—it keeps the momentum going.
• Transfer the browned turkey from Step 1 to your slow cooker. Add the diced onion, chopped peppers, tomato sauce, diced tomatoes, black beans, kidney beans, jalapeños, and corn. Sprinkle in the chili powder, cumin, and smoked paprika, then stir everything together thoroughly to distribute the spices evenly. Season with salt and pepper to taste—I recommend starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjusting after cooking since flavors concentrate in the slow cooker.
• Cover the slow cooker and cook on high for 4 hours or on low for 6 hours. The longer, slower cook on low will develop deeper, more complex flavors and give the spices more time to meld together, so that's my preference if you have the time. During the last 15 minutes of cooking, give the chili a taste and adjust seasonings as needed—add more salt, pepper, or chili powder depending on your preference.
• Ladle the finished chili into bowls and serve hot with your favorite toppings such as shredded cheese, sour cream, diced onions, fresh cilantro, or crushed tortilla chips.