Slow Cooker Turkey Chili
Published 8/27/2023
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This slow cooker turkey chili is the easiest chili you’ll ever make! It’s flavorful, high in protein, and a great dinner option for weeknights.
There’s nothing quite like a big, cozy bowl of chili on a cool day. Of all of our chili recipes, this slow cooker turkey chili is by far the easiest. This ground turkey recipe is super high in protein and low in fat, just like our classic turkey chili and ground turkey shells.
It’s what I make for dinner when I’m feeling lazy, on busy work days, or when I know we need a simple yet nutritious high protein meal. Simply add all of the ingredients to a slow cooker, mix together, cover, and cook for 3-4 hours on high. Easy peasy!
Featured Comment
“This was such a blessing of a recipe on a Friday night when this mama was tired but still wanted to prepare a nutritious, fulfilling meal for her family. So simple yet delicious! And everyone enjoyed it, a flavorful treat!” – Katie
What is in slow cooker turkey chili?
This easy turkey chili crockpot recipe is made with 9 simple ingredients – many that you probably have on hand already:
- Ground turkey
- Onion + garlic
- Canned beans + tomatoes
- Salsa
- Chili Seasoning
- Broth
Crockpot Turkey Chili Variations
Chili recipes are always so versatile and this turkey chili is no exception:
Meat: Instead of turkey, use the same amount of ground beef or chicken. Have you tried our famous beef chili recipe?
Salsa: Use your favorite kind in this chili recipe! We love cooking with salsa because it’s a great way to add tons of flavor without very much work. And, you can control the spice level depending on how hot your salsa is.
Chili Seasoning: Make your own homemade chili seasoning or use a store bought spice mix.
Cooking Method: Make this chili on the stove-top or in the slow cooker. Instructions for both methods are included in the recipe card below.
FAQ
Yes and no. There is some spice, but we don’t think it’s too spicy. For more spice, use a spicier salsa. For less spice, use mild salsa.
To thicken the chili 1) remove the lid while the chili finishes cooking, 2) let the chili cook a little longer on low to reduce the liquid, or 3) stir in a couple tablespoons of tomato paste before serving.
Absolutely! Replace the turkey with another 15 oz. can of drained and rinsed beans (any kind) or make our recipe for vegetarian chili.
Storage
Turkey chili is a delicious leftover option and often tastes even better on day 2 or 3 once the flavors have had more time to mingle! Store leftover chili in an airtight container in the fridge for up to 4 days.
Freezing Instructions
Chili is a great meal to keep on hand in the freezer. Your future self will thank you! Let the turkey chili cool completely, transfer individual portions to freezer-safe containers or freezer cubes, and freeze for up to 3 months.
Serving Suggestions
I love making chili when we have people over – set up a toppings bar with things like shredded cheese, Greek yogurt or sour cream, sliced avocado, diced tomatoes, and chip crumbles. Everyone can make their own bowl! It’s also incredible with a giant square of cornbread or a foil-pack baked potato. You can’t go wrong!
Slow Cooker Turkey Chili
Ingredients
- 1 lb. lean ground turkey
- 2 tablespoons olive oil*
- 1 tablespoon minced garlic
- 15 oz. black beans, drained and rinsed
- 15 oz. kidney beans, drained and rinsed
- 15 oz. white northern beans, drained and rinsed
- 28 oz. diced tomatoes
- 12 oz. salsa, mild, medium, or spicy, about 1.25 cups
- 3 tablespoons chili seasoning
- 1/2 cup chicken broth or water
Instructions
Slow Cooker
- Place all ingredients (except the olive oil) into a slow cooker and mix together.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours stirring periodically.
Stove-Top
- Place olive oil and minced garlic into a large stockpot and heat over medium/high heat.
- Add in the ground turkey and and sauté until fully cooked.
- Add the remaining ingredients to the pot and bring to a boil.
- Reduce heat to low and let simmer for around 10 minutes.
Tips & Notes
- Storage: Store leftover chili in an airtight container in the fridge for up to 4 days.
- Freezer Instructions: Let the turkey chili cool completely, transfer individual portions to freezer-safe containers or freezer cubes, and freeze for up to 3 months.
- Oil: If you are making this chili in the slow cooker, omit the olive oil from the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hubby would LOVE this. Think I will make it tomorrow. One question: I presume the canned beans are NOT drained? Thanky thanky!
that grey dress is adorable!
This salsa chili looks delicious! It would be a great dish to bring to a potluck. I don’t have a slow cooker, but I’m sure I could improvise and make it in a giant pot on the stove. What size can of diced tomatoes did you use?
*fam
Beautiful photos and a great, relaxing Thanksgiving with Blake’s fan!
Looks like a great time! I love the colors in your scarf.
Fanks Courtney! I do too 🙂
Check out that lime action shot! P.S. you’re cute.
Blake helped me with that. He has prettier hands than me. I have a finger thumb.
Those cinnamon rolls look amazing! What a fun Thanksgiving weekend.
They were the best cinnamon rolls I’ve ever had and I’m not just saying that!
Looks like a great weekend!
Thanks Matt! It was really fun… I love Blake’s family!
I LOVE your crocheted scarf! I tried to take up crocheting a while ago and taught myself how, but eventually gave it up. My scarves turned out uneven and I didn’t end up wearing them. It was fun to do though!
Your chili looks so good! It’s one I could easily tweak. I can’t eat too many beans so I may use your recipe as a “base” and just leave out the black beans. Chili always sounds so good for winter days.
Thanks! Evenness comes with practice! When I first started everything I made was lopsided! This chili is meant to be manipulated so go for it!