Slow Cooker Turkey Chili

This is the best slow cooker turkey chili recipe ever! It’s super flavorful but not too spicy, and it’s filling, healthy, quick, and easy to make. The Crockpot lets it simmer for a rich flavor with no hovering over the stovetop. Perfect for fall, tailgating, and parties.

What makes this recipe so good?

• This is a great dump and go chili recipe! There’s very little prep time needed and no stirring at the stovetop!
• The chili is cooked long and slow for a deep and rich flavor.
• It’s perfect for batch cooking and meal prep throughout the week.

How to Make It

• In a large pot, heat 1 tablespoon oil over medium-high heat. Add turkey and brown, breaking up with a spoon or spatula. Add to slow cooker.
• Return pot to stove and heat remaining 1 tablespoon oil over medium heat. Add onions, garlic, pepper, celery, and jalapeño, chili powder, and cumin; sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Scrape mixture into slow cooker.
• Pour in diced tomatoes and chicken stock; stir. Cover and cook on low heat for 3 hours.
• Add drained beans; stir. Cook uncovered 1 hour on low heat. Ladle into serving bowls and top with desired garnishes.

How To Make It in an Instant Pot

If you prefer to make this slow cooker turkey chili in the Instant Pot, simply sauté the turkey, as well as the onion-pepper mixture in the Instant Pot on sauté mode. Place turkey in a bowl or on a plate after cooking then return to Instant Pot after cooking onion-pepper mixture.

Use less chicken stock; either skip it completely or only use 1/2 cup. Cook the mixture (without beans) on High Pressure for 10 minutes then let naturally release at least 5-10 minutes. Stir in beans and heat through.

Topping Suggestions

Let’s be honest, what really makes a chili bowl great is all of the toppings! Add all of your usual favorites:

• shredded cheese
• jalapenos
• sour cream
• avocado
• green onions
• fresh cilantro

Storage Suggestions

This recipe makes enough tasty chili for six generous and hearty servings. Any leftovers can be stored in an airtight container in the fridge where it will keep for around 4 days.

The chili can also be frozen – let it cool to room temperature and place in a container or freezer bag. Defrost in the fridge before heating through.

Or! Cook a sweet potato or Russett potato and pour the chili over. Delish.

Meal Prep Tips

Because the chili keeps so well, it’s perfect for batch cooking and meal prepping. It’s great to grab for easy midweek lunches, just heat it up quickly in the microwave. After a day or so, the flavors get stronger too!

Chef’s Tips

• You can keep the chili cooking on a low heat for up to 6-8 hours.
• If you can’t wait for your chili, you can cook it on high for 2 hours.
• You can add the beans in at the last minute if you prefer. Simply stir them in after 4 hours on low heat and let them heat through.

Be sure to check out these other slow cooker recipes!

• Slow Cooker Buffalo Chicken Dip
• 3 Ingredient Slow Cooker Mexican Shredded Chicken
• Crockpot Chicken Tacos
• Crockpot Vegan Mashed Potatoes (Whole30)

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5 from 13 votes

Slow Cooker Turkey Chili

Prep:10 minutes

Cook:4 hours 10 minutes

Total:4 hours 20 minutes

This is the best slow cooker turkey chili recipe ever! It's super flavorful but not too spicy, and it's filling, healthy, quick, and easy to make.

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6 servings

Ingredients

• ▢ 2 tablespoon avocado oil or other neutral oil
• ▢ 2 pounds ground turkey
• ▢ 2 cups chopped onions
• ▢ 2 tablespoons minced garlic
• ▢ 1 large red bell pepper cored, deveined, and chopped
• ▢ 1 cup chopped celery
• ▢ 1 jalapeno pepper cored, deveined, and finely chopped
• ▢ 4 tablespoons chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 1/2 tablespoon dried oregano
• ▢ 2 bay leaves
• ▢ 2 tablespoons tomato paste
• ▢ 1 (24 ounce) can fire-roasted diced tomatoes
• ▢ 1 cup chicken broth or water
• ▢ 2 (15 ounce) cans red kidney beans light or dark, drained
• ▢ salt and pepper to taste

Garnishes

• ▢ Shredded cheddar cheese
• ▢ Sliced green onions
• ▢ Chopped yellow onions
• ▢ Diced avocado
• ▢ Fresh or pickled jalapeño slices
• ▢ Sour cream or yogurt

Instructions 

• In a large pot, heat 1 tablespoon oil over medium-high heat. Add turkey and brown, breaking up with a spoon or spatula. Add to slow cooker.
• Return pot to stove and heat remaining 1 tablespoon oil over medium heat. Add onions, garlic, pepper, celery, and jalapeño, chili powder, cumin, oregano, and bay leaves; sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Scrape mixture into slow cooker.
• Pour in diced tomatoes and chicken stock; stir. Cover and cook on low heat for 3 hours.
• Add drained beans; stir. Cook uncovered 1 hour on low heat. Ladle into serving bowls and top with desired garnishes.

Notes

You can add the beans in at the last minute if you prefer. Simply stir them in after 4 hours on low heat and let them heat through.

You can keep the chili cooking on low heat up to 6-8 hours.

If you prefer to cook the chili on high, let it cook 2 hours.

If you prefer to make this slow cooker turkey chili in the Instant Pot, simply sauté the turkey, as well as the onion-pepper mixture in the Instant Pot on sauté mode. Place turkey in a bowl or on a plate after cooking then return to Instant Pot after cooking onion-pepper mixture. Use less chicken stock; either skip it completely or only use 1/2 cup. Cook the mixture (without beans) on High Pressure for 10 minutes then let naturally release at least 5-10 minutes. Stir in beans and heat through.

Nutrition Information

Calories: 409kcal, Carbohydrates: 38g, Protein: 46g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 769mg, Potassium: 1159mg, Fiber: 12g, Sugar: 10g, Vitamin A: 2885IU, Vitamin C: 37.7mg, Calcium: 136mg, Iron: 5.5mg, Net Carbs: 26g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik