This slow cooker turkey chili is a hearty, deeply flavorful dish that feels both indulgent and wholesome. It’s the perfect set-it-and-forget-it meal for busy weekdays or anytime you need a big, comforting bowl of something good.
Love Slow Cooker Turkey Chili? So do we! If you're into Crockpot Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Slow Cooker Turkey Chili
- Hands-off meal: The slow cooker does almost all the work for you.
- Deep, complex flavor: A robust spice blend creates warmth and smokiness.
- Versatile and forgiving: Easily adapt the beans or heat to your taste.
- Fantastic leftovers: Flavors meld and intensify overnight.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 lb lean ground turkey
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 cups chicken or vegetable broth
- To taste: salt and black pepper
- For serving: shredded cheese, sour cream, sliced avocado, cilantro, lime wedges
Tools: A 6-quart or larger slow cooker, a large skillet
Notes: Don’t skip browning the turkey and aromatics first—it builds a foundational flavor you just can’t get by dumping everything in raw. And using a mix of beans and the frozen corn adds wonderful texture and a little sweetness that balances the spices perfectly.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 25 g |
| Fat: | 8 g |
| Carbs: | 38 g |
| Fiber: | 11 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 6 hours (on Low) | Total Time: 6 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Why brown the turkey first? It’s a crucial step, I promise! Searing the turkey creates a beautiful fond (those browned bits at the bottom of the pan) and gives the meat a much richer, deeper flavor than if it were to simply boil in the slow cooker.
- Can I use ground beef instead? Absolutely. If you prefer beef, just swap it in at a 1:1 ratio. You might want to drain a bit of the excess fat after browning, depending on the leanness of your beef.
- Don’t have smoked paprika? Regular paprika will work in a pinch, but the smoked variety adds a distinct, warm smokiness that really elevates the entire dish. It’s worth seeking out!
- What about the beans? Always remember to drain and rinse your canned beans. This removes the starchy, sometimes salty liquid they’re packed in, which gives you better control over the final texture and seasoning of your chili.
How to Make Slow Cooker Turkey Chili
Step 1: Start by heating the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Now, add the minced garlic and cook for just one more minute, stirring constantly so it doesn’t burn.
Step 2: Push the onions and garlic to one side of the skillet and add the ground turkey to the empty space. Break it up with a wooden spoon or spatula and let it cook undisturbed for a minute or two to get a good sear. Then, continue to cook, breaking it up further, until it’s no longer pink. This browning step is where a ton of flavor is built.
Step 3: This is where the magic starts. Sprinkle the chili powder, cumin, smoked paprika, and dried oregano over the turkey and onion mixture. Stir everything together and cook for another minute. You’ll really smell the spices waking up and becoming fragrant—this toasts them slightly and unlocks their full potential.
Step 4: Carefully transfer the entire contents of your skillet into the bowl of your slow cooker. Now for the easy part: add the crushed tomatoes, tomato sauce, drained kidney beans, drained black beans, frozen corn, and broth. Give everything a very good stir to combine all the ingredients evenly.
Step 5: Place the lid on your slow cooker and set it to cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The longer, slower cook on LOW is my preference as it gives the flavors more time to meld together beautifully. You’ll know it’s done when the chili is thick, bubbly, and your whole kitchen smells incredible.
Step 6: Once the cooking time is up, taste the chili and season generously with salt and black pepper. This is your final chance to adjust the seasoning. If it tastes a little flat, a pinch more salt will often bring all the flavors into sharp, delicious focus. Let it sit for 10 minutes with the lid off—this helps it thicken up to the perfect spoonable consistency.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, thinning with broth if needed.
Serving Suggestions
Complementary Dishes
- Skillet Cornbread — The sweet, crumbly texture is the perfect partner for scooping up every last bit of this hearty chili.
- Simple Green Salad with a Lime Vinaigrette — A bright, acidic salad provides a refreshing contrast to the rich, spiced chili and cleanses the palate.
- Buttery Garlic Toast — For when you really want to lean into the comfort food vibe. It’s perfect for dipping and sopping.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cut through the richness of the chili beautifully.
- Sparkling Water with Lime — A non-alcoholic option that still provides a bubbly, citrusy contrast that feels incredibly refreshing.
- Light-Bodied Red Wine — Like a Pinot Noir or Gamay, which won’t overpower the dish but will complement its earthy notes.
Something Sweet
- Classic Rice Pudding with Cinnamon — A creamy, cool, and gently spiced dessert that feels like a natural, comforting follow-up.
- Dark Chocolate Brownie — A rich, fudgy brownie satisfies that deep chocolate craving that sometimes follows a savory, spiced meal.
- Cinnamon Sugar Churros — For a truly festive finish, the warm, cinnamony crunch is a delightful treat.
Top Mistakes to Avoid
- Mistake: Skipping the browning step. I know it’s tempting to just dump everything in raw, but taking those 10 minutes to brown the turkey and onions adds a depth of flavor that is simply irreplaceable. It’s the difference between a good chili and a great one.
- Mistake: Overcrowding the skillet. When browning the turkey, make sure your skillet is large enough. If you crowd the pan, the turkey will steam instead of sear, and you’ll miss out on all those delicious browned bits.
- Mistake: Adding salt too early
Slow Cooker Turkey Chili
Make the best Slow Cooker Turkey Chili with this easy recipe. Hearty, healthy, and packed with flavor—perfect for weeknights. Get the simple steps now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
1 lb lean ground turkey
-
2 tbsp chili powder
-
1 tbsp ground cumin
-
1 tsp smoked paprika
-
1/2 tsp dried oregano
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1 can crushed tomatoes (28 oz)
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1 can tomato sauce (15 oz)
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1 can kidney beans (15 oz, drained and rinsed)
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1 can black beans (15 oz, drained and rinsed)
-
1 cup frozen corn
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1 1/2 cups chicken or vegetable broth
-
salt and black pepper (to taste)
-
shredded cheese, sour cream, sliced avocado, cilantro, lime wedges (for serving)
Instructions
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Start by heating the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Now, add the minced garlic and cook for just one more minute, stirring constantly so it doesn’t burn.01
-
Push the onions and garlic to one side of the skillet and add the ground turkey to the empty space. Break it up with a wooden spoon or spatula and let it cook undisturbed for a minute or two to get a good sear. Then, continue to cook, breaking it up further, until it’s no longer pink. This browning step is where a ton of flavor is built.02
-
This is where the magic starts. Sprinkle the chili powder, cumin, smoked paprika, and dried oregano over the turkey and onion mixture. Stir everything together and cook for another minute. You’ll really smell the spices waking up and becoming fragrant—this toasts them slightly and unlocks their full potential.03
-
Carefully transfer the entire contents of your skillet into the bowl of your slow cooker. Now for the easy part: add the crushed tomatoes, tomato sauce, drained kidney beans, drained black beans, frozen corn, and broth. Give everything a very good stir to combine all the ingredients evenly.04
-
Place the lid on your slow cooker and set it to cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The longer, slower cook on LOW is my preference as it gives the flavors more time to meld together beautifully. You’ll know it’s done when the chili is thick, bubbly, and your whole kitchen smells incredible.05
-
Once the cooking time is up, taste the chili and season generously with salt and black pepper. This is your final chance to adjust the seasoning. If it tastes a little flat, a pinch more salt will often bring all the flavors into sharp, delicious focus. Let it sit for 10 minutes with the lid off—this helps it thicken up to the perfect spoonable consistency.06
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