Crock Pot Turkey Chili

I’m a big fan of cooking with ground turkey, and this Crock Pot Turkey Chili recipe is one of my favorite ways to use it. This slow cooker meal is thick, hearty and cozy.

My family often prefers ground turkey to ground beef, and I love that it’s a bit on the lighter side. I always have plenty in the freezer, so this ground turkey chili is an easy dinner to plan.

To make this recipe, I brown the turkey with onion and garlic, then stir it into the Crock Pot with tomatoes, black beans, corn, chili powder and cumin. The slow cooker does the rest while I get on with my day.

Why You’ll Love It

This is a big, filling bowl of chili with tender turkey, black beans and sweet corn in a thick tomato base. A hearty chili like this is exactly what I want on a cold day.

The best part is how well it works on a busy weeknight. You do a little work at the stove, and then the Crock Pot takes over. Dinner is ready when everyone is hungry.

It also makes a big batch. One reader fed a family of six and had enough left over to do it all again. That’s a great idea for a busy week, since tomorrow’s dinner is already done.

The chili is absolutely yummy on its own. My husband, though, won’t eat a bowl of chili unless it’s smothered in cheese and sour cream. I can’t blame him, because I love cheese too.

If you love cooking with turkey as much as I do, my Ground Turkey Vegetable Soup is another cozy dinner for chilly weather.

Crock Pot Turkey Chili Ingredient Notes

You can find everything for this chili at the regular grocery store, but a few ingredients deserve a quick word.

Ground turkey: I use 93/7 lean ground turkey because it stays nice and juicy. You can absolutely use a lower or higher fat turkey, too. It all depends on what you prefer and have on hand.

Black beans: I rinse the canned beans first so the thick liquid from the can stays out of the pot.

Tomato paste: This little can is what makes the chili so thick. Tomato sauce will work in its place, but your chili won’t be as thick.

Canned tomatoes: I use both crushed and diced tomatoes. The crushed tomatoes make the base, and the diced tomatoes give it some texture.

Chili powder and cumin: These two do most of the seasoning work. One reader was hesitant about the cumin, tried it anyway and gave the recipe five stars.

Corn: I use frozen corn, but canned corn works just fine.

How to Make Crock Pot Turkey Chili

First, I heat the olive oil in a large skillet over medium-high heat and soften the onion and garlic. Then I add the ground turkey, cook it until it’s crumbly and brown, and drain any extra fat.

Next, the ground turkey mixture goes into the Crock Pot with the water, tomatoes, tomato paste, beans, corn and seasonings. I stir until it’s blended and put the lid on. You can cook it on high, or on low heat if you have more time.

The chili is ready when it’s thick, bubbling around the edges and hot all the way through. Your shopping list and every step are waiting in the recipe card down below.

My Best Tips

• Brown it well. Let the turkey get some color in the skillet before it goes in the Crock Pot. It adds lots of flavor.
• Stir before serving. The beans and corn can settle, so give the pot a good stir before you ladle it out.
• Go for a thicker chili. Cook it uncovered toward the end if you’d like it thicker.
• Taste it last. The best way to get the seasoning right is to taste it at the end. Add a little salt or hot sauce until it suits your family.
• Feed a game day crowd. Keep the chili hot in the Crock Pot and set out bowls of toppings so everyone can build their own.

Substitutions & Variations

Other beans: Pinto beans or red kidney beans are good swaps. One reader added an extra can of black beans, and my Crock Pot 15 Bean Salsa Chili is the one to make if you really love beans.

Other meat: Ground beef or ground chicken will both work here. One reader made this with venison and loved it, and now I wish my husband hunted more often.

More heat: Next time, try a few shakes of hot sauce or red pepper flakes. Canned green chiles are a nice addition, too. One reader added eight jalapeños and two habaneros, and I’m not nearly brave enough for that!

More vegetables: Add a chopped red bell pepper to the skillet with the onion if you’d like. I haven’t tested this exact change, but peppers are right at home in chili.

Richer base: Chicken broth can replace some of the water. Water works fine here because the tomatoes and seasonings bring plenty of flavor.

What to Serve with It

Half the fun of chili is setting out your favorite toppings. We like shredded cheese, sour cream and green onions. Diced avocado adds something creamy, and corn chips or tortilla chips give you some crunch.

I love any soup with crusty bread, and it works just as well with chili. For something a little sweeter, try my Pumpkin Cornbread or Jiffy Corn Casserole.

How to Store Leftovers

Make ahead: You can chop the onion and garlic the night before. Keep them covered in the refrigerator until you’re ready to cook.

Refrigerator: Get leftovers into an airtight container and into the refrigerator within two hours. They’ll keep for up to 4 days.

Reheating: Warm leftovers on the stove top over medium heat or in the microwave until steaming hot. Food safety experts don’t recommend reheating in a slow cooker.

Crock Pot Turkey Chili FAQs

How Long Do You Cook Turkey Chili in a Crock Pot?

Cook it on high for 3 to 4 hours or on low for 6 to 8 hours. Either way, it’s ready when it’s hot all the way through.

Can You Put Raw Ground Turkey in the Crock Pot for Chili?

I don’t recommend it. I always cook the turkey in a skillet first because it gives the chili better flavor and texture. Make sure it’s thawed, too, since the USDA says to always thaw meat before it goes in a slow cooker.

Can You Freeze Crock Pot Turkey Chili?

Yes, it freezes well for up to 3 months. Let it cool, then divide it into freezer containers so you can thaw just what you need. Thaw it in the refrigerator overnight before reheating.

Can I Cut This Recipe in Half?

Yes, and readers have done it with good results. A smaller batch may cook a little faster, so check it toward the early end of the cook time.

Can I Make Turkey Chili on the Stove or in the Instant Pot?

Yes on the stove, though I haven’t tested it myself. One reader simmered it over medium heat for about an hour and loved it. I haven’t tested this recipe in the Instant Pot, so I can’t give you a time for that one.

If you make this slow cooker turkey chili, tell me in the comments how you topped it. I’d love to know if you’re on my husband’s side with all that cheese and sour cream!

More Easy Chili

• Ground Chicken Chili
• Ground Pork Chili
• Crock Pot White Chicken Chili
• Jalapeño Popper White Chicken Chili