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A rustic bowl of savory turkey chili crockpot, topped with shredded cheese, sour cream, and cilantro, served with lime wedges and tortilla chips.
Daniel

Hearty Crockpot Turkey Chili

A rich and flavorful turkey chili, slow-cooked to perfection in a crockpot. It's packed with lean protein, beans, and vegetables, making it a healthy and satisfying meal for any night of the week.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 2 lbs lean ground turkey 93/7 recommended
  • 1 tbsp olive oil
  • 1 large yellow onion chopped
  • 1 large red bell pepper chopped
  • 1 large green bell pepper chopped
  • 4 cloves garlic minced
Canned Goods & Broth
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes undrained
  • 1 (15 oz) can kidney beans rinsed and drained
  • 1 (15 oz) can black beans rinsed and drained
  • 1 cup low-sodium chicken broth or turkey broth
Spice Blend
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper or to taste
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • Large skillet
  • Crockpot (6-quart or larger)
  • Cutting board
  • Knife

Method
 

Brown the Turkey and Vegetables
  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and bell peppers and cook until they begin to soften, about 5-7 minutes.
  2. Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until it's browned and no longer pink. Drain any excess grease. Stir in the minced garlic and cook for one more minute until fragrant.
Combine and Slow Cook
  1. Transfer the cooked turkey and vegetable mixture to a 6-quart or larger crockpot.
  2. Add the crushed tomatoes, diced tomatoes, rinsed kidney beans, rinsed black beans, and chicken broth to the crockpot. In a small bowl, whisk together all the spices (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper), then stir them into the crockpot.
  3. Stir everything well to combine. Secure the lid on the crockpot.
  4. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The chili is ready when the flavors have melded and it has thickened slightly.
Serve
  1. Before serving, give the chili a final stir. Taste and adjust seasoning if needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, fresh cilantro, or diced avocado.

Notes

For a thicker chili, you can cook with the lid ajar for the last 30-60 minutes of cooking time. Store leftover chili in an airtight container in the refrigerator for up to 4 days. This chili also freezes exceptionally well for up to 3 months, making it perfect for meal prep.