This Slow Cooker Turkey Chili is hearty and healthy! It's made in the crockpot with ground turkey, beans, corn, tomatoes, and lots of spices.
There's nothing better than a big bowl of Crockpot Turkey Chili during the cold fall and winter months. This recipe is easy to make and super comforting!
Chili is one of those dishes that signifies fall and winter. I start dreaming about it as soon as the weather turns cool and the leaves begin to turn color. It's one of those things that's best enjoyed when the weather is rainy or snowing.
There are so many chili recipes in existence and each of them is delicious in their own way. Chili can also be customized to our liking with the addition of toppings and garnishes.
The slow cooker is a great way to prepare chili because the process is relatively hands-off. All that's needed is to chop the veggies, sauté the ground turkey in a skillet, combine all of the ingredients in a crockpot and let it do most of the work.
This version is made with ground turkey, so it's a bit healthier than many chili recipes. It's also made with garlic, onions, jalapeno and bell peppers, corn, tomatoes, and spices like chili powder, smoked paprika, and cumin.
Jump to:
- How To Add Flavor To Turkey Chili
- Ingredients For Slow Cooker Turkey Chili
- Do I Need To Cook The Ground Turkey First?
- How To Make Slow Cooker Turkey Chili
- Do I Need To Rinse The Beans?
- How To Thicken Slow Cooker Chili
- How Long Does Slow Cooker Chili Take To Cook?
- Is Chili Gluten Free?
- What To Serve With Turkey Chili
- Can Chili Be Made The Day Ahead?
- Can Turkey Chili Be Frozen?
- How Long Does It Last In The Fridge?
- Slow Cooker Turkey Chili
How To Add Flavor To Turkey Chili
I love using ground turkey in any number of dishes, from pasta to meatballs to stuffed peppers, because it's kind of a 'blank canvas' in terms of flavor. Ground turkey will generally absorb any of the flavors that are added to it.
Ground turkey is also lower in saturated fat than ground beef or pork, but still high in protein, making it a great choice for soups, stews, and chili.
I find that sautéing the ground turkey in a skillet along with some olive oil and aromatics like garlic, onions, and jalapeno peppers help to provide slow cooker chili with some great flavor.
It's also important to season ground turkey generously with kosher salt and pepper, so that it is not bland. Adding spices like chili powder, smoked paprika, cumin, and dried oregano to the chili helps to flavor the ground turkey as it simmers in the slow cooker.
Ingredients For Slow Cooker Turkey Chili
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 Onion (any color)
- 1 Jalapeno Pepper (remove seeds for less heat if desired)
- 1 Bell Pepper (any color)
- 2 Tbsp. Olive Oil
- 2 lbs. Lean Ground Turkey
- 1 16 oz. can Kidney Beans (drained)
- 1 16 oz. can Pinto Beans (drained) (can sub black beans)
- 2 cups Frozen Corn
- 1 14.5 oz. can Diced Tomatoes
- 2 cups Crushed Tomatoes
- 2 ½ cups Low Sodium Chicken Broth
- 2 Tbsp. Chili Powder
- 2 tsp. Smoked Paprika (can sub regular paprika)
- 1 tsp. Cumin
- 1 tsp. Dried Oregano
- ¼ cup Tomato Paste
- 1 ¼ tsp. each Kosher Salt and Pepper (split)
- 1 Tbsp. Corn Starch
- 1-2 Tbsp. Pickled Jalapeno Pepper Brine
- Shredded cheese, avocado, cilantro, limes, sour cream for garnish (optional)
Do I Need To Cook The Ground Turkey First?
I mentioned earlier that the slow cooker does MOST of the work.
The ground turkey should be cooked before adding it to a slow cooker. Browning the ground turkey helps to develop the flavors and helps to ensure that there are no food safety issues.
I do not recommend adding raw ground meat to a slow cooker as this could result in undercooked turkey and it might end up tasting downright bland.
Sautéing the turkey in a skillet ensures that it cooks properly and helps to develop deeper flavor.
- Start by mincing 6 cloves of garlic and 1 onion (any color).
- Mince 1 jalapeno pepper (remove the seeds first if you prefer less heat).
- Dice 1 large bell pepper (any color).
- Place a large skillet on the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil to the skillet.
- Add the minced garlic, onions, and jalapeno pepper to the skillet and sauté for 5-6 minutes, stirring often.
- Place 2 lbs. of lean ground turkey in the skillet, along with ¾ tsp. each kosher salt and pepper.
- Sauté the ground turkey for 10-12 minutes over high heat, stirring often and breaking the turkey apart as it cooks. Continue until the ground turkey is cooked through (the safe internal temperature for ground turkey is 165 degrees Fahrenheit).
How To Make Slow Cooker Turkey Chili
Once the ground turkey has fully cooked in the skillet, it's time to add all of the ingredients to the slow cooker.
The cooking process continues in the slow cooker. The only other step required is to thicken the chili with a cornstarch slurry toward the end of the cooking process.
- Place the cooked ground turkey in the slow cooker, draining any excess grease and water from the skillet.
- Open 1 16 oz. can of kidney beans and 1 16 oz. can of pinto beans (can sub black beans) and drain them in a colander (feel free to rinse them under cold water to remove any excess salt if desired).
- Pour the drained beans into the slow cooker.
- Add 2 cups of frozen corn and the diced bell pepper to the crockpot.
- Pour 1 14.5 oz. can of diced tomatoes (with juices) into the slow cooker.
- Add 2 Tbsp. chili powder, 2 tsp. smoked paprika (can sub regular paprika), 1 tsp. each cumin and dried oregano, and ½ tsp. each kosher salt and pepper to the slow cooker.
- Add 2 cups of crushed tomatoes, 2 ½ cups of low sodium chicken broth, and ¼ cup of tomato paste to the slow cooker and stir until completely combined.
- Place the lid tightly on the slow cooker and cook for 6-8 hours on Low or 5-6 hours on High.
Do I Need To Rinse The Beans?
Rinsing the beans before adding them to the chili is entirely optional.
Rinsing the beans first helps to remove any excess salt. If you are concerned about sodium, feel free to rinse the beans first.
I did not rinse the beans before adding them to the chili, because I find that adding them without rinsing helps to thicken the chili a bit.
How To Thicken Slow Cooker Chili
It's important to thicken slow cooker chili before the cooking process has finished. Many of the ingredients release water during the cooking process and the chili may be too watery or soupy if it isn't thickened properly.
There are a number of ways to thicken chili. This recipe is thickened by adding a cornstarch slurry.
A slurry is a concentrated starchy liquid made with water, broth, or some kind of liquid combined with a starch, such as corn starch, arrowroot powder, or masa harina. It works to thicken anything from soups to stews to sauces.
- To thicken the chili, simply remove 1 cup of the chili broth from the slow cooker using a glass measuring cup (or any type of measuring cup) and add 1 Tbsp. of corn starch (or thickener of choice) to it. Feel free to add another Tbsp. of corn starch for even thicker chili. Do this 1 hour before the cooking time is up.
- Stir the corn starch into the broth using a fork or a small whisk until it is completely combined.
- Pour the cornstarch slurry back into the chili and stir until completely combined.
- Return the lid to the slow cooker and continue to cook for another hour.
You can also sub arrowroot powder for the corn starch if that's what you have on hand.
- Feel free to add some extra tomato paste if you'd like the chili a bit thicker.
- Another method for thickening chili is to remove some of the beans, mash them with a fork or potato masher, and return them to the chili. The starch from the beans can help to thicken it.
- The chili may be cooked with the lid off for the last hour to help any excess water evaporate.
If you find that the chili is too thick, simply add a bit of low sodium chicken broth or water, stir, and heat until it reaches your desired consistency.
How Long Does Slow Cooker Chili Take To Cook?
Once all the ingredients are added place the lid on the crockpot and cook on 'Low' for 6-8 hours or 'High' for 4-6 hours.
Make sure to add the cornstarch slurry to the chili 1 hour before the end of the cooking process to help thicken it.
The last step is to add 1-2 Tbsp. of the brine from a jar of pickled jalapeno peppers right before it has finished cooking. Stir the pickled jalapeno brine into the chili until completely combined before serving.
It might seem like an odd ingredient, but the jalapeno pepper brine helps to wake up the flavors of the chili. If you don't have a jar of pickled jalapenos on hand, you can add 1 Tbsp. of lime juice or a splash of white wine vinegar.
Alternately, you can leave out the pickled jalapeno brine altogether if you prefer.
Is Chili Gluten Free?
This turkey chili recipe is gluten free and it's important to check the labels of each of the ingredients if gluten is an issue for you.
Feel free to use any brands of choice if gluten is not an issue for you.
What To Serve With Turkey Chili
Chili is flavorful as-is, but one of the best things about it are the toppings and garnishes that are added before serving. It's one of those dishes that can be easily customized to your tastes.
My favorite toppings for this slow cooker turkey chili are shredded cheese, sliced avocado, fresh cilantro, and some freshly squeezed lime juice.
Here are some other great toppings to serve with turkey chili:
- Diced Onions (any color)
- Diced Scallions
- Raw or Pickled Jalapeno Peppers
- Shredded Cheese or Queso Fresco
- Sour Cream or Greek Yogurt
- Hot Sauce
Corn chips, corn tortillas, or cornbread are the perfect accompaniment. Opt for gluten free cornbread if you'd like to keep this recipe gluten free.
These cheddar chive scones or homemade biscuits also make a great pairing for chili.
Love slow cooker recipes? Don't miss these!
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- Slow Cooker BBQ Chicken Sandwiches
- Slow Cooker Barbacoa Tacos
- Crockpot Tortilla Soup
- Slow Cooker Chicken Potato Soup
- Southwest Chicken Corn Soup
- BBQ Turkey Meatballs
Can Chili Be Made The Day Ahead?
Yes, I find that the flavor and texture of chili actually improves if it has been made the day ahead.
- If making the day ahead, simply prepare according to the recipe instructions (leaving off the toppings), allow the chili to cool completely, and then place in the refrigerator until ready to eat.
- Heat the chili on either 'Low' or 'High' in the slow cooker, or transfer to a pot and heat on the stove top.
- Add the toppings right before eating.
Can Turkey Chili Be Frozen?
Yes! Chili makes a great freezer meal.
How To Freeze
- Simply prepare the recipe as directed and allow the chili to come to room temperature before freezing.
- Freeze without the cheese or any of the toppings.
- Once cooled, place in heavy-duty freezer bags or a freezer-safe container, label with the date, and freeze up to 3 months.
How To Reheat
- Thaw overnight in the fridge and reheat on the stove top.
- You can also place the frozen soup in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.
How Long Does It Last In The Fridge?
Any leftover chili will last 3-4 days stored in an airtight container in the fridge.
Be sure to allow the chili to cool completely before transferring to the refrigerator for storage.
Love chili? Check out these recipes!
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Slow Cooker Turkey Chili
Equipment
Ingredients
- 6 cloves garlic
- 1 onion any color
- 1 jalapeno pepper remove seeds for less heat if desired
- 1 large bell pepper any color
- 2 lbs. lean ground turkey
- 2 Tbsp. olive oil
- 1 16 oz. can kidney beans
- 1 16 oz. can pinto beans can sub black beans
- 2 cups frozen corn
- 1 14.5 oz. can diced tomatoes
- 2 cups crushed tomatoes
- 2 ½ cups low sodium chicken broth gluten free
- ¼ cup tomato paste
- 2 Tbsp. chili powder
- 2 tsp. smoked paprika can sub regular paprika
- 1 tsp. cumin
- 1 tsp. oregano
- 1 ¼ tsp. kosher salt split
- 1 ¼ tsp. pepper split
- 1 Tbsp. corn starch
- 1-2 Tbsp. pickled jalapeno pepper brine optional
- shredded cheese, sliced avocado, cilantro, limes for garnish, optional
Instructions
- Mince 6 cloves of garlic and 1 onion (any color). Dice 1 large bell pepper (any color).
- Mince 1 jalapeno pepper. Remove the seeds and membranes if you desire less heat.
- Place a large skillet on the stove top and heat to medium-high. Once heated, add 2 Tbsp. of olive oil to the skillet.
- Add the minced garlic, onions, and jalapeno pepper to the skillet and sauté for 5-6 minutes, stirring often.
- Place 2 lbs. of lean ground turkey in the skillet, along with ¾ tsp. each kosher salt and pepper.Sauté the ground turkey for 10-12 minutes over high heat, stirring often and breaking the turkey apart as it cooks. Continue until the ground turkey is completely cooked.
- Place the cooked ground turkey in the slow cooker, draining any excess grease and water from the skillet first.
- Open 1 16 oz. can of kidney beans and 1 16 oz. can of pinto beans (can sub black beans) and drain them in a colander (feel free to rinse them under cold water to remove any excess salt if desired, but this step is not necessary).Pour the drained beans into the slow cooker.
- Add 2 cups of frozen corn and the diced bell pepper to the crockpot. Pour 1 14.5 oz. can of diced tomatoes (with juices) into the slow cooker.
- Add 2 Tbsp. chili powder, 2 tsp. smoked paprika (can sub regular paprika), 1 tsp. each cumin and dried oregano, and ½ tsp. each kosher salt and pepper to the slow cooker.
- Add 2 cups of crushed tomatoes, 2 ½ cups of low sodium chicken broth, and ¼ cup of tomato paste to the slow cooker and stir until completely combined.
- Place the lid tightly on the slow cooker and cook for 6-8 hours on Low or 5-6 hours on High.
- 1 hour before the end of the cooking time, remove 1 cup of the chili broth from the slow cooker using a glass measuring cup (or any type of measuring cup) and add 1 Tbsp. of corn starch (or thickener of choice) to it.Feel free to add another Tbsp. of corn starch to thicken the chili even more.
- Stir the corn starch into the broth using a fork or a small whisk until it is completely combined.
- Pour the cornstarch slurry back into the chili and stir until completely combined. Return the lid to the slow cooker and continue to cook for another hour.
- Add 1-2 Tbsp. of brine from a jar of pickled jalapenos to the chili right before serving. Stir until completely combined. (This step is optional. You can also sub lime juice or a splash of white wine vinegar to help brighten up the flavors or leave it out altogether).
- To Serve: Serve chili with some shredded cheese of choice, sliced avocadoes, lime wedges, pickled jalapenos, or any toppings of choice (optional).
Angela
The tomato paste ruined the chili. It tasted perfect before I added it.
Christine
Hi Angela - Thank you for your feedback. If you decide to make it again I would just reduce the amount of tomato paste or eliminate it altogether.
Gerry
love to try this recipe but I only have a 5 quart slow cooker and the recipe doesn't state what size cooker was used....
Christine
Hi Gerry - A 5 or 6 quart slow cooker will work great for this recipe. Thanks for pointing that out - I'll make a note in the post regarding the size. Enjoy! 🙂
Marissa
I made this in November and it was delish. I tweaked it slightly since I didn’t want to make a grocery run and it still turned out amazing. My husband said that next time we should try more meat and less beans, so we are experimenting with that tomorrow. Definitely using this recipe as my base chili recipe. Thanks!
Christine
Hi Marissa - So glad you have been enjoying it! This is a great recipe to customize as you like - Enjoy! 🙂
Jere Cassidy
Glad to have a slow cooker chili recipe, I still love this appliance. I have started to use more ground turkey and I love the addition of the corn and two kinds of beans.
Allyssa
Thank you so much for sharing this amazing turkey chili recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Liz
I have never added Italian seasoning to chili before, but sounds like a great add! Thanks for the share! Will be trying this soon!