Name: Crockpot Turkey Chili
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 1 tablespoon olive oil; 2 pounds 93% ground turkey; 1 (6-oz) can tomato paste; 1 yellow onion (chopped); 2 bell peppers ((choose your favorite colors), chopped); 2 tablespoons minced garlic; 2 (4-oz) cans diced jalapeno; 1 (15-oz) can pinto beans, drained and rinsed; 1 (15-oz) can tomato sauce; 2 tablespoons chili powder; 2 tablespoons ground cumin; 2 tablespoons dried oregano; 1 teaspoon kosher salt; ½ teaspoon ground black pepper

This crockpot turkey chili is made with ground turkey, beans, bell peppers, and plenty of chili seasoning. It takes about 20 minutes to prep, and then the slow cooker does the rest of the work. It’s cozy, hearty, and mostly hands-off – pretty much everything you want in a weeknight dinner.

Jump to Recipe

a ladle in a slow cooker with turkey chili.

I’m no stranger to chili recipes, and to choose one as a favorite is something I’m not capable of doing – I love them all! But if I’m making one during the week, a slow cooker chili recipe is what I turn to.

Ingredients

Lean ground turkey: 93% lean is great. There’s some fat for flavor, but not so much your chili ends up greasy.
Canned pinto beans: You can swap them for black beans, cannellini beans, or kidney beans. Or leave them out if you prefer.
Chopped bell peppers: Use your favorite colors – I like a mix of green bell pepper and red, yellow, or orange.
Chopped yellow onion: If you don’t feel like chopping an onion in the morning, go ahead and use frozen chopped onion. I do, and I love it – you’ll need about two cups.
Canned diced jalapeno: I like to do one can of spicy and one can of mild, but choose your favorite combo. You could also use green chiles instead.
Tomato paste
Tomato sauce
Chili powder
Ground cumin
Dried oregano
Minced garlic
Olive oil
Salt and pepper

How to Make It

Brown the turkey in a large skillet, then transfer it to the slow cooker.
Add the remaining ingredients and stir to combine.
Cook the chili on low for six to eight hours.
Give it a good stir before serving, then ladle it into bowls and add your favorite toppings.

Note: The chili will look very thick when you first add everything to the slow cooker. That’s exactly what you want – it will loosen up as it cooks and moisture collects inside the slow cooker.

turkey chili in a slow cooker with a ladle.

Topping Ideas

I love a bowl of chili with all the toppings! Here are some of my favorites:

A dollop of sour cream or guacamole.
Diced avocado.
Sliced green onions, red onion, or chopped cilantro.
Shredded cheddar cheese or pepper jack cheese.
Crushed tortilla chips, Fritos, or tortilla strips.

Recipe Tips

If you prefer a thinner chili, stir in a little extra tomato sauce, chicken broth, or vegetable broth at the end of the cooking time.
For easier prep, brown the turkey and chop the vegetables the night before. Keep everything refrigerated, then assemble the chili in the crockpot in the morning.
Leftovers keep well in an airtight container in the refrigerator for three to four days. You can also freeze the chili for several months.

More Chili Recipes

Crockpot Turkey Chili

This crockpot turkey chili is easy to prep in the morning and cooks low and slow all day. It’s hearty, flavorful, and perfect for an easy weeknight dinner.

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Author: April Anderson

Servings: cups (approximately)

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Ingredients

1 tablespoon olive oil
2 pounds 93% ground turkey
1 (6-oz) can tomato paste
1 yellow onion chopped
2 bell peppers (choose your favorite colors), chopped
2 tablespoons minced garlic
2 (4-oz) cans diced jalapeno
1 (15-oz) can pinto beans, drained and rinsed
1 (15-oz) can tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Brown the turkey in a large skillet and then transfer it to the slow cooker.
Mix the tomato paste into the turkey and then stir in the onion, bell peppers, garlic, jalapeno, beans, tomato sauce, and all of the spices and seasonings.
Place the lid on the slow cooker and set it to low. Cook the chili for six to eight hours.
Give the chili a good stir before serving.

Notes

When you first mix it up, the chili will be really thick, but it will thin as it cooks as moisture is created in the slow cooker. That said, it’s on the thicker side when it’s done. If you prefer a thinner chili, add some vegetable or chicken broth when it’s done to thin it.

This recipe is great for meal prep! Make a batch and store it in the fridge for three to four days. Or freeze it for several months.