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Crockpot Turkey Chili

This Crockpot Turkey Chili combines lean ground turkey with smoky spices, diced tomatoes, and beans, slow-cooked to develop rich flavors and a hearty, yet light, texture. The dish features tender turkey simmered until perfectly cooked, with a thick, fragrant sauce that’s perfect for a cozy weeknight dinner. It’s a wholesome, satisfying chili with a bright, fresh finish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey lean, preferably slightly pink for moisture
  • 1 can (14.5 oz) diced tomatoes fire-roasted for smoky flavor
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tbsp chili powder homemade or store-bought
  • 1 tsp cumin ground
  • 1 tsp smoked paprika adds smoky depth
  • 1 can (15 oz) kidney or black beans rinsed and drained
  • 1 bell pepper bell pepper seeded and chopped
  • 1 cup chicken broth or water
  • 1 tbsp oil for sautéing
  • to taste salt and pepper

Equipment

  • 6-quart slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Gather all your tools: a skillet, a knife, a cutting board, and your slow cooker. Start by heating the skillet over medium heat, adding a tablespoon of oil until shimmering.
  2. Add the ground turkey to the skillet, breaking it apart with your spoon. Cook until just browned, about 5-7 minutes, until it develops a light golden color and smells savory.
  3. Transfer the browned turkey to the slow cooker. In the same skillet, add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes. This fills the kitchen with a warm aroma.
  4. Pour the sautéed onion and garlic into the slow cooker with the turkey. Add the diced tomatoes with their juices, chili powder, cumin, smoked paprika, and a pinch of salt and pepper.
  5. Chop the bell pepper and rinse the beans thoroughly. Add the chopped bell pepper and beans to the slow cooker. Pour in the chicken broth, stirring everything to combine well.
  6. Cover the slow cooker and set it to low. Let it cook for 6-8 hours, during which the flavors meld, and the turkey becomes tender. The chili will smell smoky and savory, thickening slightly as it cooks.
  7. Check the chili after the cooking time—ensure the turkey is cooked through and the flavors are balanced. If it looks too thick, stir in a splash more broth. Adjust seasoning with salt and pepper as desired.
  8. Once ready, turn off the slow cooker and let it sit for a few minutes. Serve warm, garnished with your favorite toppings like cilantro, a squeeze of lime, or shredded cheese if desired.

Notes

For a spicier kick, add cayenne pepper or chili flakes during cooking. To make it vegetarian, substitute the turkey with extra beans or hearty vegetables like mushrooms. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.