Slow Cooker Turkey Chili

a bowl of turkey chili with avocado and tortilla chips.

4.87 from 15 votes

This slow cooker turkey chili is so easy to make and is packed with plenty of protein and tons of flavor. We love making this in the slow cooker, but we include stove-top instructions, too.

Prep 15

Cook 4

Total 4 15

Fat 6

Carbs 49

Protein 27

Yield

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 Facts