This slow cooker turkey chili is the easiest chili you’ll ever make! It’s flavorful, high in protein, and a great dinner option for weeknights.
There’s nothing quite like a big, cozy bowl of chili on a cool day. Of all of our chili recipes, this slow cooker turkey chili is by far the easiest. This ground turkey recipe is super high in protein and low in fat, just like our classic turkey chili and ground turkey shells.
It’s what I make for dinner when I’m feeling lazy, on busy work days, or when I know we need a simple yet nutritious high protein meal. Simply add all of the ingredients to a slow cooker, mix together, cover, and cook for 3-4 hours on high. Easy peasy!
“This was such a blessing of a recipe on a Friday night when this mama was tired but still wanted to prepare a nutritious, fulfilling meal for her family. So simple yet delicious! And everyone enjoyed it, a flavorful treat!” – Katie
This easy turkey chili crockpot recipe is made with 9 simple ingredients – many that you probably have on hand already:
- Ground turkey
- Onion + garlic
- Canned beans + tomatoes
- Salsa
- Chili Seasoning
- Broth
Chili recipes are always so versatile and this turkey chili is no exception:
FAQ
Is this chili spicy?
Yes and no. There is some spice, but we don’t think it’s too spicy. For more spice, use a spicier salsa. For less spice, use mild salsa.
How can you thicken chili?
To thicken the chili 1) remove the lid while the chili finishes cooking, 2) let the chili cook a little longer on low to reduce the liquid, or 3) stir in a couple tablespoons of tomato paste before serving.
Can you make this chili without meat?
Absolutely! Replace the turkey with another 15 oz. can of drained and rinsed beans (any kind) or make our recipe for vegetarian chili.
More of our Favorite…
Slow Cooker Soups + Chilis
- Slow Cooker Chili
- Crockpot Chicken Chili
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Chicken Pot Pie Soup
Turkey chili is a delicious leftover option and often tastes even better on day 2 or 3 once the flavors have had more time to mingle! Store leftover chili in an airtight container in the fridge for up to 4 days.
Chili is a great meal to keep on hand in the freezer. Your future self will thank you! Let the turkey chili cool completely, transfer individual portions to freezer-safe containers or freezer cubes, and freeze for up to 3 months.
I love making chili when we have people over – set up a toppings bar with things like shredded cheese, Greek yogurt or sour cream, sliced avocado, diced tomatoes, and chip crumbles. Everyone can make their own bowl! It’s also incredible with a giant square of cornbread or a foil-pack baked potato. You can’t go wrong!
Print- 1 lb. lean ground turkey
- 2 tablespoons olive oil*
- 1 tablespoon minced garlic
- 15 oz. black beans drained and rinsed
- 15 oz. kidney beans drained and rinsed
- 15 oz. white northern beans drained and rinsed
- 28 oz. diced tomatoes
- 12 oz. salsa mild, medium, or spicy, about 1.25 cups
- 3 tablespoons chili seasoning
- 1/2 cup chicken broth or water
Slow Cooker
- Place all ingredients (except the olive oil) into a slow cooker and mix together.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours stirring periodically.
Stove-Top
- Place olive oil and minced garlic into a large stockpot and heat over medium/high heat.
- Add in the ground turkey and and sauté until fully cooked.
- Add the remaining ingredients to the pot and bring to a boil.
- Reduce heat to low and let simmer for around 10 minutes.
- Storage: Store leftover chili in an airtight container in the fridge for up to 4 days.
- Freezer Instructions: Let the turkey chili cool completely, transfer individual portions to freezer-safe containers or freezer cubes, and freeze for up to 3 months.
- Oil: If you are making this chili in the slow cooker, omit the olive oil from the recipe.
