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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.

teal bowl with Crockpot turkey chili topped with Greek yogurt, cilantro, and sliced jalapeno peppers

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. 

turkey chili in a slow cooker with ladle

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.

bowl of Crockpot turkey chili with toppings

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.

teal bowl of slow cooker turkey and bean chili with cilantro and sliced jalapenos

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. 

close-up of Crockpot turkey chili in a teal bowl

Questions? Leave me a comment below.

This easy crockpot turkey chili recipe is healthy, hearty, and comforting. A big batch will give you tons of tasty leftovers! 
4.80 from 5 votes

Crockpot Turkey Chili

By Natasha Bull
This easy crockpot turkey chili recipe is healthy, hearty, and comforting. A big batch will give you tons of tasty leftovers! 
Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Servings: 6
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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

Calories: 359kcal, Carbohydrates: 37g, Protein: 47g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 670mg, Potassium: 1480mg, Fiber: 12g, Sugar: 8g, Vitamin A: 3000IU, Vitamin C: 45mg, Calcium: 115mg, Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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36 Comments

  2. 5 stars
    Hi Natasha,
    In this recipe, you do not add any liquid, but if I use 1 cup soaked (from dry) beans, do you know how much liquid I should add to the recipe? If you have not tried it, I will do some research. Thank you for a fine looking recipe. I am new to your site & I am so glad I found you.

    Reply

    1. Aw thanks so much, Laura! 🙂 The diced tomatoes are added along with their juices, and the tomato sauce is very liquidy, so there is actually quite a bit of liquid in this recipe. I think that you could add the soaked dry beans in and it would work just fine. If it seems too dry once you’ve added everything to the slow cooker, you could add half a cup of water, but this chili ended up being quite liquidy, so I am not sure that’s necessary. Let me know how it goes!

      Reply

  3. If I cook this for under 8 hours will it be cooked? I understand the flavor is better slow cooked longer but I’ve run out of time 🙂 let me know recommendations on cooking on high heat to spead up time, if at all. Thanks!!

    Reply

  4. Looks amazing, can’t wait to make this! I wanted to ask, when you put the turkey in, do you need to break it up first or you just put it in whole & raw?

    Thanks!

    Reply

    1. Thanks, Jen!! I take the ground turkey out of its packaging, put it in the Crockpot, and then stir the whole thing up so yes, it gets broken up when you do that. Hope that helps. 🙂 And I hope you enjoy this recipe!

      Reply

  5. 5 stars
    Hey, Natasha!
    Your chili looks absolutely fabulous!
    The part where you talk about the liquid, reminded me of my mom because she adds a ground rusk to meat sauces when the liquid was more than she wanted 🙂

    Reply

  8. I love chili! This recipe sounds so perfect for a lighter version! Now all I need is a cool front to roll through so I can make it!

    Reply

  10. Prettiest bowl of turkey chili EVER Natasha! We love chili during the fall/winter months. Perfect football watching food! Excited to try your recipe.

    Reply