There’s nothing quite like coming home to the aroma of a delicious, homemade chili simmering away in your crock pot all day long. This Quick & Tasty Crock Pot Turkey Chili Recipe is the perfect weeknight dinner solution that’s both healthy and incredibly satisfying. Ground turkey is such a fantastic lean protein option that works beautifully in chili, and when you let it cook low and slow in a crock pot, all those flavors meld together into pure comfort food magic.
I absolutely love making chili in the crock pot because it requires minimal hands-on time in the kitchen. You simply brown your meat, toss everything into the slow cooker, and let it do all the work while you go about your day. By dinner time, you’ll have a pot full of steaming, aromatic turkey chili that your whole family will devour. This recipe is packed with kidney beans, diced tomatoes, and warm spices like cumin and chili powder that create the most wonderful depth of flavor.
What makes this recipe so special is how versatile it truly is. You can customize it based on what you have on hand or what your family prefers. Some people love their chili thick and hearty, while others prefer it a bit brothier. You can adjust the spice level to match your heat preference, add extra vegetables like bell peppers or zucchini, or even stir in some dark chocolate for richness. The beauty of crock pot cooking is that everything stays warm and wonderful until you’re ready to serve.
This turkey chili is perfect for meal prep because it tastes even better the next day when the flavors have had more time to develop. It freezes beautifully too, so you can make a double batch and have ready-made meals on hand for those busy weeks. Serve it with all your favorite toppings like shredded cheese, sour cream, jalapeños, and fresh cilantro. You could even pair it with Best Sour Cream Dip Recipe for a delicious side or use it as a topping for Best Sourdough Pizza Crust for a fun twist. For additional inspiration on slow cooker techniques, check out Serious Eats’ slow cooker guide.
This recipe feeds a crowd beautifully and is perfect for game day gatherings, casual family dinners, or when you need to feed a bunch of hungry people without spending all day in the kitchen. The prep work is minimal, the cooking is hands-off, and the results are absolutely phenomenal. Once you make this crock pot turkey chili, it’ll become a regular rotation in your weekly meal planning. Trust me, your family will be asking for it again and again!
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground turkey
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth or chicken broth
- 1 bell pepper, diced (optional)
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- Fresh cilantro for garnish (optional)
- Shredded cheddar cheese for serving
- Sour cream for serving
- Jalapeños for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat until it shimmers and is ready for cooking.
- Add the ground turkey to the hot skillet, breaking it up with a wooden spoon as it cooks, until it’s no longer pink and is lightly browned, approximately 5-7 minutes. Drain any excess fat if needed.
- Add the diced onion to the skillet with the cooked turkey and sauté together for about 2-3 minutes until the onion starts to soften and become fragrant.
- Stir in the minced garlic and tomato paste, cooking for another minute while stirring constantly to prevent sticking and to allow the flavors to bloom.
- Add the chili powder, ground cumin, dried oregano, paprika, and cayenne pepper to the mixture, stirring well to coat the turkey and onions with all the spices.
- Season the turkey mixture with salt and black pepper to your liking, then carefully transfer everything to your crock pot.
- Pour the drained kidney beans and black beans into the crock pot, followed by the crushed tomatoes, tomato sauce, and beef broth.
- Add the diced bell pepper if using, brown sugar, and apple cider vinegar to the crock pot, stirring everything together until well combined.
- Cover the crock pot with its lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, allowing all the flavors to meld together beautifully.
- Taste the chili and adjust the seasonings as needed, adding more salt, pepper, or spices depending on your preference.
- Ladle the hot turkey chili into bowls and serve with your favorite toppings such as shredded cheddar cheese, sour cream, diced jalapeños, and fresh cilantro.
Pro Tips
For the spice level, start with the cayenne pepper amount listed and adjust upward if you prefer a spicier chili, or reduce it if you have heat-sensitive diners at your table.
If you prefer thicker chili, mix 2 tablespoons cornstarch with 3 tablespoons cold water to create a slurry and stir it in during the last 30 minutes of cooking time on high.
You can substitute black beans with pinto beans or white beans depending on your preference or what you have available in your pantry.
For deeper flavor complexity, try adding 1 tablespoon of unsweetened cocoa powder or a small square of dark chocolate during the last hour of cooking.
This recipe is excellent for meal prepping as it actually tastes better the next day once all the flavors have had time to fully develop and marry together.
Store leftover chili in an airtight container in the refrigerator for up to 5 days, or freeze in individual portions for up to 3 months for quick future meals.
You can prepare all your ingredients the night before and store them in the refrigerator to make the morning prep even faster.
For a vegetarian version, substitute the ground turkey with 2 pounds of diced mushrooms and add an extra can of beans for protein and heartiness.
Top with a dollop of Greek yogurt instead of sour cream for a healthier option that’s equally delicious and creamy.
This chili works beautifully as a topping for hot dogs, nachos, or baked potatoes, making it incredibly versatile for different meal occasions.