Crockpot Turkey Chili

Creating a delicious, filling dinner doesn’t have to strain your grocery budget. This Crockpot turkey chili makes the most of affordable staples like ground turkey, beans, and canned tomatoes for a big-batch meal that’s incredibly cost-effective. I think of it as a hug in a bowl, but one that’s surprisingly light and bright. While most chilis are reserved for cozy fall nights, this version feels like a fresh start. It’s packed with lean protein and vegetables, simmered low and slow until every flavor melds into something truly special. This isn’t just another slow cooker dump meal; it’s a thoughtful, flavorful dish that brings a little sunshine to your table, no matter the season. Let’s make a Crockpot turkey chili that tastes as good as a spring day feels.

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Ingredients List

This Crockpot turkey chili recipe is built on a foundation of simple, wholesome ingredients that come together for maximum flavor. You’ll likely have many of these in your pantry already.

• 1 tablespoon olive oil
• 1 pound lean ground turkey (93/7 works great)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 cups low-sodium chicken broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Smart Swaps: No ground turkey? Lean ground chicken or beef works. For a vegetarian twist, use an extra can of beans or a plant-based ground crumble. Swap the bell peppers for poblano for a deeper flavor. If you’re watching sodium, use no-salt-added canned goods and adjust seasoning at the end.

Timing

One of the best parts of this Crockpot turkey chili is how it respects your time. A little upfront effort yields a whole day of hands-off cooking.

• Prep Time: 15 minutes
• Cook Time: 6 hours on LOW or 3 hours on HIGH
• Total Time: About 6 hours 15 minutes (mostly hands-off)

Compared to stovetop methods that require frequent stirring, this healthy slow cooker recipe gives you back your afternoon. It’s the definition of a simple crockpot recipe that does the work for you.

Step-by-Step Instructions

Follow these easy steps for a perfectly balanced and flavorful Crockpot turkey chili every single time.

1. Brown the Turkey: In a large skillet over medium heat, warm the olive oil. Add the ground turkey, breaking it up with a spoon. Cook until no longer pink, about 5-7 minutes. This step is crucial for building flavor—don’t skip it! Transfer the browned turkey to your slow cooker.
2. Sauté the Aromatics: In the same skillet (no need to wash it), add the diced onion and bell peppers. Sauté for 4-5 minutes until they begin to soften. Add the minced garlic and cook for one more minute until fragrant. This quick sauté wakes up their flavors.
3. Combine in the Crockpot: Add the sautéed veggies to the slow cooker with the turkey. Pour in the black beans, kidney beans, corn, crushed tomatoes, tomato sauce, and chicken broth.
4. Season: Sprinkle all the spices—chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper—over the top. Give everything a good, gentle stir to combine.
5. Cook: Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The longer, slower cook on LOW allows the flavors to develop more deeply, making this one of my favorite healthy crock pot recipes for a weekend.
6. Taste and Serve: Before serving, give the chili a final stir and taste. Adjust salt and pepper if needed. The beauty of this Crockpot turkey chili is how the flavors settle and become richer as it cooks.

Nutritional Information

A serving (about 1.5 cups) of this Crockpot turkey chili is not only comforting but nourishing. It’s a fantastic example of healthy crockpot recipes clean eating enthusiasts can enjoy.

• Calories: ~320
• Protein: 24g
• Carbohydrates: 38g
• Fiber: 11g
• Fat: 8g

This chili is a great source of lean protein from the turkey and fiber from the beans and vegetables. The tomatoes provide vitamin C and lycopene, while the spices like cumin offer anti-inflammatory benefits. It’s a balanced meal in one bowl.

Equipment Needed

You don’t need any fancy tools for this Crockpot turkey chili. Just a few basics from a regular kitchen.

• A 6-quart or larger slow cooker (this is essential for the long, gentle simmer)
• A large skillet (for browning the turkey and sautéing veggies)
• A wooden spoon or spatula
• A can opener
• Measuring spoons

That’s it! If you love this hands-off approach, you might enjoy my Slow Cooker Pot Roast, which uses the same set-it-and-forget-it method for a completely different, cozy dinner.

Why You’ll Love This Recipe

This Crockpot turkey chili earns a permanent spot in your meal rotation for so many reasons.

• Truly Hands-Off: After a quick 15-minute prep, your slow cooker does the rest. It’s the ultimate busy-day solution.
• Meal Prep Hero: This recipe makes a large batch perfect for lunches and quick dinners all week long. The flavor actually improves after a day or two.
• Incredibly Adaptable: It’s a fantastic template. Add more heat, different beans, or extra veggies based on what you have on hand.
• Family-Friendly Comfort: It’s hearty, flavorful, and satisfying for everyone at the table. Serve toppings on the side so everyone can customize their bowl.
• Feels Fresh and Light: Unlike heavier beef chilis, this version with lean turkey and bright peppers feels wholesome and energizing—comfort food without the slump.

Healthier Alternatives for the Recipe

This Crockpot turkey chili is already a lean, veggie-packed meal, but here are easy tweaks to fit specific dietary needs.

• For a Keto/Low-Carb Version: Omit the beans and corn. Increase the amount of ground turkey and add in diced zucchini or cauliflower rice during the last hour of cooking.
• For a Higher-Protein Boost: Stir in a cup of cooked quinoa or lentils during the last 30 minutes of cooking. You could also use two pounds of ground turkey.
• For a Gluten-Free & Dairy-Free Meal: This recipe is naturally both! Just double-check that your chicken broth and canned tomato products are certified gluten-free if needed.
• For Extra Veggies: This is a great place to hide them! Finely chop mushrooms and sauté them with the turkey, or add a handful of spinach at the very end until wilted.

Serving Suggestions

A great bowl of Crockpot turkey chili is all about the toppings and sides. Here’s how to make it a full, festive meal.

• Classic Toppings: Set out bowls of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced jalapeños, and fresh cilantro.
• For Crunch: Tortilla chips or strips are a must for scooping. A side of cornbread or crusty bread is perfect for dipping.
• Light & Fresh: Balance the hearty chili with a simple side salad dressed with a lime vinaigrette.
• For a Different Twist: Try serving this Crockpot turkey chili over a baked potato or sweet potato for the ultimate comforting bowl. If you love the turkey and bean combo but want a brothier option, my Turkey Chili Soup is a wonderful lighter alternative.

Common Mistakes to Avoid

Even an easy recipe like this Crockpot turkey chili has a few pitfalls. Avoid these for the best results.

1. Skipping the Browning Step: While you can add raw ground turkey directly to the slow cooker, browning it first creates a deeper, richer flavor through the Maillard reaction. It’s worth the extra pan.
2. Overcooking the Beans: Since we’re using canned beans, they just need to be heated through. Cooking them on HIGH for more than 4 hours can make them mushy. Stick to the recommended times.
3. Underseasoning: Spices mellow during long cooking. Don’t be shy with the chili powder and cumin! Always taste and adjust the salt and pepper at the very end.
4. Adding Dairy Too Early: If you want to stir in cheese or sour cream, do it only in individual bowls. Adding dairy to the whole pot of Crockpot turkey chili before storing can cause it to separate or curdle upon reheating.

Storing Tips for the Recipe

This Crockpot turkey chili is arguably better the next day, and it freezes like a dream.

• Refrigerating: Let the chili cool completely, then transfer to airtight containers. It will keep in the fridge for 4-5 days.
• Freezing: Portion the cooled chili into freezer-safe bags or containers. Lay bags flat to freeze for easy stacking. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in a covered, microwave-safe dish. Add a splash of broth or water if it seems too thick.

Conclusion

This Crockpot turkey chili is more than just a convenient meal; it’s a promise of a delicious, stress-free dinner that nourishes your body and gathers your people. It proves that healthy slow cooker recipes can be bursting with flavor and that comfort food doesn’t have to be complicated or heavy. I hope this recipe finds its way into your regular rotation, bringing warmth and simplicity to your table. If you’re looking for other cozy, set-it-and-forget-it ideas, try my Crockpot White Chicken Chili for a creamy twist, or my Classic Beef Bean Chili for a more traditional take. And for a completely different but equally comforting bowl, my Hearty Lentil Vegetable Soup is always a winner.

I’d love to hear how your Crockpot turkey chili turned out! What toppings did your family love? Share your thoughts in the comments below, and if you snap a photo, don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creation. Happy, easy cooking.

FAQs about Crockpot Turkey Chili

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