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This easy Crockpot turkey chili recipe is healthy, hearty, and comforting. A big batch will give you tons of tasty leftovers! It’s the perfect thing to pop in the Crockpot on a Sunday morning.
My slow cooker turkey chili recipe is ideal for the coming fall and winter months. It’ll keep you warm with minimal effort!
Want even more chili? Try my Instant Pot turkey chili, my turkey sweet potato chili, or my turkey white bean chili.
How to make ground turkey chili in the slow cooker
- This healthy turkey chili is fairly flexible. Add 2 cans of kidney beans if you want. Add a can of sweet corn. Add more spice. I think everyone likes their chili a bit different, so don’t be afraid to experiment. 🙂
- I cooked it on low for 8 hours.
- It does have a fair bit of liquid. I know some people like that, and others don’t. If you want less liquid, you can cook it with the lid off for the last hour or two (you might want to increase the heat to high at that point), or transfer it to a pan and bubble some of it off. Also keep in mind that it’ll get drier each time you reheat it.
- I garnished it with some chopped cilantro, Greek yogurt, and thinly sliced fresh jalapenos. Some other options are sliced avocado, shredded cheddar cheese, sour cream, tortilla chips, etc.
- The chili isn’t too spicy. Increase the cayenne pepper if you want more kick.
You guys getting excited for fall? As much as I don’t like cold weather, I am happy that football has started, the NASCAR playoffs are on, and that hockey will be starting in October.
I’ve also been missing some of my favorite shows. Can’t wait to get back into Designated Survivor, Superstore, and Hawaii 5-0! We’re also going to see how that Navy Seals show goes. I love anything action-adventure, but if it gets too real, I get scared. 😛
I am pretty sure my husband hates watching TV with me. I’m either talking over the TV or on my phone or laptop at the same time. I then have to pause it and ask him to explain what’s going on. I don’t like me either.
Anyway, I hope you like this healthy crockpot chili recipe!
If you like poultry, you may also enjoy my white chicken chili (stove top) or try my Instant Pot white chicken chili.
Questions? Leave me a comment below.
Crockpot Turkey Chili
Ingredients
- 1 red pepper diced
- 1 medium onion diced
- 1 (13.4 ounce) can tomato sauce
- 1 (19 fluid ounce) can red kidney beans drained
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 tablespoon dried oregano
- 1 teaspoon cayenne pepper or to taste
- 2 pounds extra lean ground turkey
- Salt & pepper to taste
Instructions
- Prep all your ingredients and add everything except the ground turkey and salt & pepper to the slow cooker. Give it a good stir then add the turkey and stir it again so it's all coated. Wait until it's cooked before adding the salt because chili powder contains salt, and you don't want to over salt it.
- Cook for 8 hours on low.
- Serving ideas: over rice, with pasta, and/or topped with sliced avocado, Greek yogurt or sour cream, cilantro, cheddar cheese, tortilla chips, or sliced jalapeno peppers. It freezes well.
Notes
- This chili does have a fair bit of liquid. I know some people like that, and others don't. If you want less liquid, you can cook it with the lid off for the last hour or two (you might want to increase the heat to high at that point), or transfer it to a pan and bubble some of it off. Also keep in mind that it'll get drier each time you reheat it.
- This is the 7 quart Crockpot I used to make this recipe.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Definitely making this again soon. I cant believe im just discovering this recipe!!
Excellent!! So glad you like it, Sammie. 🙂
This looks so good! Any idea what the calorie count would be on it?
Hi! I was able to add the nutrition info for you, but keep in mind it’s only an estimate, and the only way to calculate your calories in an accurate way is to weigh the actual food you’re using (brands, the fat content of the turkey you buy, etc. can vary), but I hope this helps. 🙂 Let me know if you make the recipe!
If you don’t have tomato sauce can you use tomato soup instead?
I think that should be fine.
If I split th me recipe in half and cook it in a 4.5 quart slow cooker, how long would the cook time be?
Thanks!
Hi! This is just a guess, but 6 hours on low should do it.
My question is dumb:(….but red pepper is a red bell pepper is that right?
That’s right. Not a dumb question at all! Hope you like the recipe, Lee. 🙂
Hi
I don’t have a slow cooker. How long do you reckon just on the stove top?
Thanks
Hi Prudy! I’d sauté the onion for 5-7 minutes, add the turkey and “brown” it, then add the rest of the ingriedients, and probably let it cook for at least 20 minutes or so. Giving it a bit longer will infuse more flavor and reduce the liquid a bit. Let me know how it goes!
Hi Natasha,
Thank you for the delicious recipe. It’s full of nutrition and fiber, etc, ….all the good stuff. I freezes well and reheats well in the microwave. I cook and freeze school lunches for my teenage grandson. He heats it in the microwave at school. It’s hard to think of different lunches. This is a perfect lunch for him.
Thanks for letting me know, Debbie!! So glad your grandson likes it for lunch. 🙂
What if you want to add frozen corn to this?
I think you could probably add it in at the start without a problem, but if you’re a little worried about it going mushy, add it in during the last 30 minutes or so of cooking. Enjoy!