Slow Cooker Turkey Chili

This Slow Cooker Turkey Chili is a hearty, healthy, and flavor-packed meal that’s perfect for busy days! Lean ground turkey, beans, tomatoes, and spices simmer together for hours, creating a rich and comforting chili with just the right amount of heat. Easy to make and great for leftovers — it’s a cozy weeknight favorite the whole family will love!

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Prep Time 10

Cook Time 6

Total Time 6 10

Course Dinner

Cuisine American

Servings 6

Calories 290 kcal

Ingredients

1 ½ pounds lean ground turkey 93% lean works well
1 can diced tomatoes 14 oz
1 can tomato sauce 15 oz
1 can kidney beans drained and rinsed
1 can black beans drained and rinsed
1 medium onion chopped
1 green bell pepper chopped
2 cloves garlic minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
½ cup chicken broth or water

You can swap or adjust ingredients if needed:

Use pinto beans instead of kidney beans.
Add corn or diced jalapeños for extra flavor.
Use fire-roasted tomatoes for a smoky taste.

Instructions

Step 1: Brown the Turkey

Heat a skillet over medium heat. Add the ground turkey. Cook until no longer pink. Break it apart with a spoon as it cooks. Drain any extra fat.
Browning helps build flavor and keeps the meat from tasting bland later.

Step 2: Add Everything to the Slow Cooker

Add the cooked turkey to your slow cooker. Then add the diced tomatoes, tomato sauce, beans, onion, bell pepper, garlic, and seasonings. Stir everything well.
Pour in the chicken broth to thin it slightly. Mix again so all the ingredients combine evenly.

Step 3: Slow Cook It

Cover the slow cooker.
That’s it. No stirring or checking needed. The slow cooker will blend the flavors together and make the turkey tender.
Cook on Low for 6–7 hours or
Cook on High for 3–4 hours.

Step 4: Adjust and Serve

Once done, taste the chili. Add more salt or spice if you like. If it’s too thick, add a splash of broth or water.
Serve it hot in bowls with your favorite toppings.

Video

Notes

📝 Notes

Use lean ground turkey (93% lean) for a lighter chili.
Substitute black beans or pinto beans if you prefer different textures.
Fire-roasted diced tomatoes add extra smoky flavor.
For thicker chili, leave the lid off during the last 30 minutes of cooking.
Add a diced jalapeño or chili flakes for extra heat.
Top with avocado, shredded cheese, or a dollop of Greek yogurt before serving.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Reheat gently on the stovetop or microwave with a splash of broth if too thick.

🍽️ Nutrition Facts (Per Serving)

Keyword Slow Cooker Turkey Chili