Chilly evenings call for a cozy bowl of Slow Cooker Turkey Chili. This comforting, tomato-based chili is hearty, full of warm spice, and incredibly simple to make. Brown a few ingredients on the stovetop, transfer everything to your slow cooker, and let it simmer until ready. It’s family-friendly, great for meal prep, and freezer-safe for busy weeks.
There’s something irresistible about curling up with a steaming bowl of chili. It’s filling, comforting, and versatile — you can customize it with your favorite toppings like shredded cheese, sour cream or Greek yogurt, sliced jalapeños, avocado, or fresh cilantro.
Ground turkey is my preferred protein for this recipe. It’s lighter than beef but still delivers plenty of flavor when paired with spices and a bit of browning on the stovetop. If you prefer, you can substitute ground beef, chicken, or pork without changing the method.
This version of Slow Cooker Turkey Chili is closer to a classic chili: thick, rich, and tomato-forward. The short stovetop step of browning the turkey with onions and spices builds deep flavor that carries through the slow cooking.
Perfect for cold nights, busy days, or batch-cooking for leftovers — this crock pot turkey chili is both nourishing and forgiving to adapt.
Why you’ll love this recipe
- Slow cooker turkey chili is a hearty, healthy, family-friendly dinner that reheats well.
- Stovetop prep takes about 10–15 minutes, then the slow cooker finishes the work.
- It’s ideal for meal prep and freezer storage.
- Very easy to customize: swap proteins, adjust chiles and spices, or change toppings to suit your tastes.
Recipe ingredients
- Ground turkey — use lean ground turkey so the chili isn’t greasy but still has enough fat for flavor. You can substitute ground beef, chicken, or pork if preferred.
- Veggies — onion and garlic are essential. Poblano peppers add texture and a mild heat; substitute jalapeño or diced chiles if you want more spice.
- Tomatoes — diced tomatoes give body and texture; tomato sauce helps thicken the chili.
- Spices — a blend of chili powder, smoked paprika, cumin, and oregano creates the warm, smoky base. Use a commercial chili seasoning if you prefer, but watch for added salt.
- Beans — black beans and kidney beans are used here; any sturdy bean will work.
- Lime — a squeeze of fresh lime brightens the finished chili and balances the flavors.
- Toppings — try sour cream or Greek yogurt, shredded cheese, scallions, avocado, sliced chiles, hot sauce, or cilantro.
Refer to the recipe card below for exact ingredient amounts.
How to make crock pot turkey chili
The method is straightforward: brown the aromatics and turkey first, then combine everything in the slow cooker. Browning develops flavor and prevents the turkey from clumping.
Pro tip: Prepare the turkey, onion and spice mixture ahead of time and refrigerate. In the morning, just transfer to the slow cooker with the remaining ingredients for a true set-and-forget dinner.
See the recipe card below for full instructions and timings.
- Heat olive oil in a large sauté pan over medium heat. Cook chopped onion 2–3 minutes until slightly softened.
- Add the ground turkey, breaking it up with a wooden spoon. Season with salt and pepper and cook until no longer pink, about 5 minutes. Stir in minced garlic, chili powder, smoked paprika, cumin, oregano, and chopped poblano. Cook another 1–2 minutes until fragrant.
- Transfer the browned turkey mixture to the slow cooker. Add fire-roasted diced tomatoes, tomato sauce, black beans and kidney beans. Stir to combine.
- Cover and cook on High for 4 hours or on Low for 6–8 hours. When done, stir in fresh lime juice and taste for seasoning adjustments.
Recipe FAQs
If your chili is too thin, you may have used extra liquid. This recipe relies on tomato sauce and the liquid from diced tomatoes rather than stock, which helps keep it thick. To thicken, cook uncovered for the last 30–60 minutes to reduce liquid, or mash a few beans into the chili. To thin, add a splash of chicken stock or water.
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Serving suggestions
This crock pot turkey chili is satisfying on its own but pairs beautifully with breads perfect for dunking or soaking up sauce, such as beer bread, cornbread muffins, skillet cornbread, or tender sweet potato biscuits. Top each bowl with your favorite garnishes for extra richness and texture.
Recipe notes
- Make ahead: Brown the turkey and veggies in advance and refrigerate until ready to finish in the slow cooker.
- Browning the meat and spices on the stovetop is important — it builds deeper flavor and improves texture, so don’t skip this step if possible.
- Adjust heat by swapping the poblano for jalapeño or canned diced chiles. Customize spices to taste.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
More chili recipes you’ll love:
- Chili cornbread casserole
- Chorizo and black bean chili
- Ground chicken chili
- Guinness beef chili
- Pumpkin chili
- White bean turkey chili
- White chicken chili
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see your version.
Slow Cooker Turkey Chili
Equipment
- 6-quart crock pot or similar slow cooker
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 lb. lean ground turkey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1 1/2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 large poblano pepper, seeded and chopped
- 28 ounces fire-roasted diced tomatoes
- 15 ounces tomato sauce
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 1 lime, juiced
- For serving (optional): plain Greek yogurt or sour cream, fresh scallions, lime wedges.
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and cook 2–3 minutes until softened.
- Add the ground turkey and break it up with a spoon. Season with salt and pepper and cook until no longer pink, about 5 minutes. Stir in the garlic, chili powder, smoked paprika, cumin, oregano, and poblano pepper and cook 1–2 minutes more.
- Transfer the turkey mixture to the slow cooker. Add the diced tomatoes, tomato sauce, black beans, and kidney beans. Stir to combine, cover, and cook on High for 4 hours or Low for 6–8 hours.
- When finished, turn off the heat, stir in the lime juice, taste, and adjust seasoning if needed. Serve with optional garnishes and enjoy.
Notes
- Make ahead: Brown the turkey mixture earlier in the day and refrigerate until ready to finish in the slow cooker.
- Don’t skip browning — it improves flavor and texture.
- Adjust the heat and spices to your liking. Substitute poblano with jalapeño for more heat.
- Refrigerate leftovers up to 5 days or freeze up to 3 months.
Nutrition
Nutrition is estimated and intended as a guideline.
Note: This recipe was originally published in August 2016. The recipe and photos have been updated and the text revised to provide clearer instructions and more helpful tips.