Slow Cooker Turkey Chili

a bowl of chili with a spoon.

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This slow cooker turkey chili is easy to prep in the morning – just brown the turkey and add all of the other ingredients! Leave it to simmer all day on low, and dinner will be a breeze later that night.


  • 1 tablespoon olive oil
  • 2 pounds 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


  1. Brown the turkey in a large skillet and then transfer it to the slow cooker.
  2. 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.
  3. Place the lid on the slow cooker and set it to low. Cook the chili for six to eight hours.
  4. Give the chili a good stir before serving.


Recipe Tip: 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. 

Storage: 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.