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 Slow Cooker Turkey Chili 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 Slow Cooker Turkey Chili – Step by Step

• 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.

To make this slow cooker turkey chili 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.

What toppings go on turkey chili?

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

What do you do with leftover turkey chili?

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.

Slow Cooker Turkey Chili is perfect for meal prep!

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!

Top Tips for Making Slow Cooker Turkey Chili

• 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 12 votes

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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.

Course Main Course

Cuisine American

Keyword easy turkey chili recipe, slow cooker chili recipe, slow cooker turkey chili

Prep Time 10 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 20 minutes

Servings 6 servings

Calories 409 kcal

Author Cheryl Malik

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

1. 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.

2. 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.

3. Pour in diced tomatoes and chicken stock; stir. Cover and cook on low heat for 3 hours.
4. Add drained beans; stir. Cook uncovered 1 hour on low heat. Ladle into serving bowls and top with desired garnishes.

Recipe 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 Facts

Slow Cooker Turkey Chili

Amount Per Serving

Calories 409 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 83mg28%

Sodium 769mg33%

Potassium 1159mg33%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 10g11%

Protein 46g92%

Vitamin A 2885IU58%

Vitamin C 37.7mg46%

Calcium 136mg14%

Iron 5.5mg31%

* Percent Daily Values are based on a 2000 calorie diet.