Slow cooker turkey chili is a hearty, comforting meal packed with ground turkey, kidney beans, tomatoes, vegetables, and bold homemade seasonings. Made with simple pantry ingredients, this easy crockpot chili is perfect for busy weeknights, game days, meal prep, or whenever you are craving a warm and satisfying meal. Instructions to make Instant Pot turkey chili are also included.
Ingredients For Slow Cooker Turkey Chili
- Ground turkey: Two pounds of ground turkey create the hearty base. I recommend 93% lean ground turkey because it contains enough fat to provide flavor without making the chili greasy.
- Crushed tomatoes: Crushed tomatoes produce a thick, smooth chili base. Do not drain them before adding them.
- Diced tomatoes with green chiles: These tomatoes add texture, flavor, and a mild kick. Add the entire can, including its juices.
- Kidney beans: Two cans of red kidney beans make the chili filling and add texture. Drain and rinse the beans before adding them.
- Onion: One small diced onion adds savory flavor.
- Bell pepper: A chopped bell pepper adds color, flavor, and texture. Any color may be used.
- Garlic: Fresh minced garlic complements the turkey, tomatoes, and chili seasonings.
- Chili powder: Chili powder provides the primary chili flavor. Use an American-style chili powder blend rather than ground cayenne pepper.
- Cumin: Cumin adds warm, earthy flavor.
- Paprika: Paprika deepens the color and contributes mild pepper flavor.
- Oregano: Dried oregano adds a subtle herb flavor.
- Salt and black pepper: Adjust the amounts according to your preferences and the sodium in the canned ingredients.
- Oil: Oil is used to brown the turkey and vegetables.
- Chicken broth or water: One cup is required for the Instant Pot version only. The slow cooker version does not need additional liquid.
How To Make Turkey Chili In The Slow Cooker
- Heat the oil in a large skillet over medium-high heat.
- Add the ground turkey, onion, and bell pepper. Cook for 7 to 10 minutes, crumbling the turkey as it cooks, until it is no longer pink.
- Drain any excess liquid if needed. Add the garlic and cook for an additional minute.
- Transfer the turkey and vegetables to the slow cooker.
- Add the crushed tomatoes, diced tomatoes with green chiles, kidney beans, chili powder, cumin, paprika, salt, oregano, and black pepper.
- Stir until well combined.
- Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- Stir well before serving. Taste and add additional salt or pepper if needed.
- Turn on the pressure cooker and select sauté. Once hot, add the oil.
- Add the ground turkey, onion, and bell pepper. Cook for 7 to 10 minutes, crumbling the turkey as it cooks, until it is no longer pink.
- Drain any excess liquid if needed. Add the garlic and cook for an additional minute.
- Turn off the pressure cooker. Pour in 1 cup of low-sodium chicken broth or water. Thoroughly deglaze the bottom of the pot with a wooden spoon.
- Add the kidney beans, chili powder, cumin, paprika, salt, oregano, and black pepper. Stir until combined.
- Pour the crushed tomatoes over the ingredients. Add the diced tomatoes with green chiles and their juices on top. Do not stir.
- Close and seal the lid. Cook on HIGH pressure for 5 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
- Open the lid and stir well. The chili will continue to thicken as it cools.
Why You Will Love This Recipe
- Lighter than traditional beef chili: Ground turkey creates a hearty meal without using red meat.
- Simple ingredients: This recipe uses ground turkey, canned tomatoes, beans, vegetables, and common pantry spices.
- Homemade seasonings: Individual spices provide plenty of flavor without requiring a packaged chili seasoning mix.
- Hearty and filling: Two pounds of turkey and two cans of kidney beans make this a satisfying complete meal.
- Easy to prepare: After browning the turkey, the slow cooker does the rest of the work.
- Two cooking methods: Instructions are included for both the slow cooker and Instant Pot.
- Meal-prep friendly: Turkey chili reheats well and can be prepared in advance.
- Freezer friendly: Freeze individual portions for easy future meals.
- Easy to customize: Change the beans, tomatoes, vegetables, spice level, or toppings according to your preferences.
FAQs & Tips
What is ground turkey?
Ground turkey is turkey meat that has been ground into a texture similar to ground beef. Depending on the product, it may contain dark meat, white meat, or a combination of both. Extra-lean ground turkey is usually made primarily from turkey breast. It can be used in this recipe, but the finished chili may be slightly less rich. Check the package to select the lean-to-fat ratio you prefer.
What type of ground turkey should you use?
I recommend using 93% lean ground turkey. It contains enough fat to provide flavor and moisture while remaining leaner than many ground beef options. Extra-lean ground turkey breast may also be used, but it can have a slightly drier texture. Because this recipe contains plenty of tomatoes, the finished chili should still be moist.Ground turkey sometimes releases liquid as it cooks. Drain any excess before transferring the meat to the slow cooker.
Do you have to brown the ground turkey first?
Yes. I recommend fully cooking the ground turkey before adding it to the slow cooker. Browning allows you to crumble the turkey evenly and drain any excess liquid. It also gives the onion and bell pepper an opportunity to soften and develop more flavor. The turkey and vegetables may be cooked up to two days in advance. Refrigerate the mixture in an airtight container until you are ready to assemble the chili.
Can you use ground chicken?
Yes. Ground chicken can be substituted for ground turkey without changing the cooking instructions.
Can you substitute ground beef?
Yes. Ground beef may be substituted, although the recipe will no longer be turkey chili. Drain the excess grease after browning the beef.
Homemade chili seasoning
You know I am all about homemade seasonings. This recipe uses a simple combination of chili powder, cumin, paprika, oregano, salt, and black pepper. The individual spices create a flavorful chili without using a store-bought seasoning packet. The blend is flavorful but not particularly spicy. If you substitute a store-bough packet, make sure you use an American-style chili powder blend. Do not substitute an equal amount of ground cayenne pepper, which is significantly hotter.
Can you use different beans?
Yes. Red kidney beans are traditionally used in this recipe, but they can be replaced with black beans, pinto beans, or a combination of beans. Garbanzo beans may also be used, although they will give the chili a slightly different texture and flavor. Regardless of the variety, drain and rinse canned beans before adding them.
Can you make this chili without the beans?
Yes. Omit both cans of kidney beans for a bean-free turkey chili. The finished recipe will have fewer servings, so you may want to add more ground turkey, bell pepper, or another vegetable. Without the beans, this recipe can fit a low-carb, paleo, or Whole30-style diet. Check the labels on the canned tomatoes and other packaged ingredients to ensure they meet your dietary requirements.
What type of tomatoes should you use?
I like using a combination of crushed tomatoes and diced tomatoes with green chiles. The crushed tomatoes create a thick, cohesive base, while the diced tomatoes add texture. Regular diced tomatoes can replace the tomatoes with green chiles if you want a milder chili. If you substitute diced tomatoes for the crushed tomatoes, the finished chili will have a chunkier and slightly thinner consistency.
Do you drain the tomatoes?
No. Add the crushed tomatoes and diced tomatoes with green chiles along with their juices.
Can you add corn?
Yes. Add 1 cup of frozen corn or one drained can of corn. Frozen corn can be added directly without thawing.
Is this turkey chili spicy?
The heat level will depend on your chili powder and the diced tomatoes with green chiles. As written, the chili should have a mild to moderate heat. For spicier chili, add cayenne pepper, crushed red pepper flakes, chopped jalapeño, or hot diced tomatoes with green chiles. For a milder version, use regular diced tomatoes.
How can you thicken turkey chili?
The chili will naturally thicken as it cools. If it is still thinner than you prefer, remove the slow cooker lid and cook on HIGH for an additional 20 to 30 minutes. You can also mash some of the kidney beans against the side of the slow cooker and stir them back into the chili.
Can you double the recipe?
Only double the slow cooker recipe if all the ingredients fit without filling the appliance more than approximately two-thirds full. I do not recommend doubling the Instant Pot version because it may exceed the maximum-fill line.
Can you prepare this chili ahead of time?
Yes. Turkey chili is a great make-ahead meal because the flavors continue to develop as it sits. Prepare the chili one or two days in advance, refrigerate it, and reheat it before serving.
How do you serve this chili?
Topping suggestions for this chili include green onions, cheese, sour cream, and chopped herbs.
Can you freeze this?
Yup! Turkey chili may also be frozen for up to 3 months. Divide it into individual portions for convenient future meals. Leave space at the top of each container because the chili will expand as it freezes.
How do you store leftovers?
Store leftover crockpot turkey chili in the refrigerator for up to 4 days.
What size slow cooker should you use?
I used a 6-quart slow cooker or Instant Pot.
Chili Recipes
-
Chorizo & Beef Chili
-
Indian Spiced Chili
-
Pumpkin Chili
-
Old Fashioned Chili
-
Chunky Beef Chili
-
Bean-Free Chili
Slow Cooker Turkey Chili
Slow cooker turkey chili is a hearty, comforting meal packed with ground turkey, kidney beans, tomatoes, vegetables, and bold homemade seasonings. Made with simple pantry ingredients, this easy crockpot chili is perfect for busy weeknights, game days, meal prep, or whenever you are craving a warm and satisfying meal. Instructions to make Instant Pot turkey chili are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Pressure Cooking, Slow Cooking
- Cuisine: American
Ingredients
- 2 pounds ground turkey
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes with green chiles
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 2 15-ounce cans red kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 1 cup low-sodium chicken broth or water for the Instant Pot only
Instructions
Slow Cooker
- Heat the oil in a large skillet over medium-high heat.
- Add the ground turkey, onion, and bell pepper. Cook for 7 to 10 minutes, crumbling the turkey as it cooks, until it is no longer pink.
- Drain any excess liquid if needed. Add the garlic and cook for an additional minute.
- Transfer the turkey mixture to the slow cooker.
- Add all the remaining ingredients except the Instant Pot broth. Stir until well combined.
- Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
- Stir well before serving.
Instant Pot
- Turn on the pressure cooker and select sauté. Once hot, add the oil.
- Add the ground turkey, onion, and bell pepper. Cook for 7 to 10 minutes, crumbling the turkey as it cooks, until it is no longer pink.
- Drain any excess liquid if needed. Add the garlic and cook for an additional minute.
- Turn off the pressure cooker. Pour in the chicken broth or water and thoroughly deglaze the bottom of the pot.
- Add the kidney beans and seasonings. Stir until combined.
- Pour the crushed tomatoes over the ingredients. Add the diced tomatoes with green chiles and their juices on top. Do not stir.
- Close and seal the lid. Cook on HIGH pressure for 5 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
- Open the lid and stir well before serving.
Nutrition
- Serving Size:
- Calories: 498
- Sugar: 8.9 g
- Sodium: 1357 mg
- Fat: 16.7 g
- Saturated Fat: 4.1 g
- Carbohydrates: 46.4 g
- Fiber: 14 g
- Protein: 45.6 g
- Cholesterol: 104.3 mg
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1 thought on “Slow Cooker Turkey Chili”
Hearty & delicious! I don’t eat beef so this was right up my alley.