This Slow Cooker Turkey Chili recipe is the ultimate hug in a bowl. It was born out of pure necessity; one hectic Sunday when the kids had soccer, the laundry was overflowing, and the thought of cooking dinner felt overwhelming. I needed something wholesome, comforting, and, most importantly, something that could cook itself. This chili became our family’s weekly hero. It’s a lighter take on classic beef chili, simmered with lean turkey, sweet corn, two kinds of beans, and just the right kick from tamed jalapeños. The result? A rich, thick, and deeply flavorful chili that everyone, from the pickiest eater to the hungriest spouse, absolutely devours.
The magic here is in the layering of textures and the slow, melding cook time. You get the hearty, meaty base from the ground turkey, the slight crunch of sweet bell peppers, the creaminess of the beans, and pops of sweetness from the corn. The spices; toasted chili powder and earthy cumin; blend into the tomato base, creating a sauce that’s robust and complex without being overly spicy. It’s the definition of cozy comfort food that also happens to be packed with protein and fiber.
Why You’ll Make This Chili on Repeat
- The Ultimate Convenience: Just a quick 15 minute sauté, then let the slow cooker do the rest. Perfect for busy weekdays.
- Meal Prep Champion: This recipe makes a large batch that freezes beautifully, making future dinners a breeze.
- Naturally Nutritious: Lean turkey and fiber rich beans make this a satisfying, healthier comfort food option.
- Totally Customizable: Easily adjust the spice level and toppings to please the whole crew.
Your Chili Success Guide: Tips & Tricks
The Browning Secret: Don’t skip browning the turkey! Taking those few minutes to sauté it in the skillet before adding it to the slow cooker builds a crucial fond (those tasty brown bits) that adds immense depth of flavor you just can’t get from boiling the meat.
Spice Blooming (The Pro Move): For an even deeper flavor, add the chili powder and cumin to the skillet with the turkey in the last 30 seconds of cooking. Let the heat “bloom” the spices, awakening their oils and aroma before they hit the slow cooker.
Step by Step Instructions
1Brown the Base: In a large skillet or Dutch oven, heat the olive oil over medium high heat. Add the ground turkey, breaking it up with a wooden spoon. Cook for 5-7 minutes until no pink remains. This step is essential for flavor.
2Combine in the Slow Cooker: Transfer the browned turkey to the bowl of a 6 quart or larger slow cooker. To the same pot, add the diced onion, chopped red and yellow bell peppers, tomato sauce, diced tomatoes (with their juices), rinsed black beans, rinsed kidney beans, drained jalapeños, frozen corn, chili powder, and cumin. Give everything a very good stir to combine.
3Season & Cook: Season generously with salt and black pepper. Cover with the lid and cook on HIGH for 4 hours or on LOW for 6-8 hours. The longer, slower cook on low allows the flavors to marry even more beautifully.
4Serve & Top: Once cooking is complete, give the chili a final stir. Ladle into bowls and load up with your favorite toppings: a dollop of sour cream or Greek yogurt, shredded cheddar cheese, sliced green onions, and creamy avocado chunks.
Ingredient Substitutions & Dietary Swaps
To Make It Gluten Free: This recipe is naturally gluten free. Just ensure all your canned products (like tomato sauce and beans) are certified gluten free.
To Make It Dairy Free/Vegan: Use a plant based ground “meat” or extra beans in place of the turkey. Skip the cheese and sour cream toppings, opting for avocado, cilantro, and a squeeze of lime.
Common Substitutes:
Protein: Ground chicken, 93% lean ground beef, or a plant based crumble work perfectly.
Beans: Pinto beans or cannellini beans are great alternatives.
Spice Level: For milder chili, use a 4 oz can of diced green chiles instead of jalapeños. For more heat, use fresh diced jalapeños or add 1/4 tsp of cayenne pepper.
Corn: Canned or fresh corn kernels can replace frozen.
Serving Suggestions & Pairings
This chili is a complete meal in a bowl, but it loves company! Serve it with a side of buttery cornbread or fluffy biscuits for dipping. For a lighter touch, a simple cilantro lime slaw or a crisp green salad balances the richness beautifully.
Drink Pairing: A cold, crisp Mexican lager or a hoppy IPA complements the spices wonderfully. For a non alcoholic option, try sparkling water with lime or a rich hot chocolate.
Make Ahead, Storage & Freezing Instructions
Make Ahead: You can brown the turkey and chop the veggies the night before. Store them separately in the fridge, then combine in the slow cooker in the morning.
Storage: Cooled chili will keep in an airtight container in the refrigerator for up to 4 days. The flavor often tastes even better the next day!
Freezing: This is a perfect freezer meal. Let the chili cool completely, then portion into freezer safe bags or containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Frequently Asked Questions (FAQ)
Can I make this on the stove or in an Instant Pot?
Stovetop: Yes! After browning the turkey, add all remaining ingredients to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally.
Instant Pot: Use the Sauté function to brown the turkey. Add all other ingredients, secure the lid, set the valve to sealing, and cook on High Pressure for 15 minutes. Allow a 10 minute natural release.
My chili is too thick/thin. How can I fix it?
If it’s too thick, stir in a bit of broth, water, or even a splash of beer until desired consistency is reached. If it’s too thin, remove the lid for the last 30-60 minutes of cooking to allow liquid to evaporate, or create a quick slurry with 1 tbsp cornstarch and 2 tbsp cold water, stir it in, and let it simmer for 10 minutes.
What size slow cooker did you use?
I use and recommend a 6 quart slow cooker for this recipe. A 4 quart may be too small.
Equipment List
- 6 Quart or Larger Slow Cooker: Essential for hands off cooking. (Brands like Crock Pot or KitchenAid are reliable).
- Large Skillet or Dutch Oven: For browning the turkey and building initial flavor.
- Wooden Spoon or Spatula: For breaking up the ground turkey.
- Can Opener & Colander: For opening cans and rinsing the beans.
- Chef’s Knife & Cutting Board: For dicing the onion and peppers.
Slow Cooker Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 pound 99% lean ground turkey
- 1 medium yellow onion diced
- 1 red bell pepper seeded, stemmed, and chopped
- 1 yellow bell pepper seeded, stemmed, and chopped
- 30 ounces tomato sauce about 3.5 cups
- 30 ounces petite diced tomatoes undrained (about 3.5 cups)
- 30 ounces canned black beans rinsed and drained (about 2 cans)
- 30 ounces canned red kidney beans rinsed and drained (about 2 cans)
- 16 ounce jar deli sliced tamed jalapeno peppers drained
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- Salt and black pepper to taste
- Optional toppings: sliced green onions shredded cheddar cheese, diced avocado, sour cream or Greek yogurt
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, for 5-7 minutes until fully browned. Transfer the turkey to a 6 quart slow cooker.
- To the slow cooker, add the diced onion, chopped red and yellow bell peppers, tomato sauce, diced tomatoes (with juices), rinsed black beans, rinsed kidney beans, drained jalapeños, frozen corn, chili powder, and cumin. Stir thoroughly to combine.
- Season generously with salt and black pepper. Cover with the lid.
- Cook on HIGH for 4 hours or on LOW for 6-8 hours.
- Once cooked, give the chili a final stir. Serve hot in bowls with your choice of optional toppings.
