Slow-Cooker Turkey Chili is a cozy, hearty dish that’s packed with flavorful ground turkey, beans, tomatoes, and a blend of warming spices. It’s the kind of meal that fills your home with an inviting aroma and promises a comforting experience with every spoonful. The long, slow cooking lets all the flavors blend beautifully, giving you a chili that’s rich without being heavy.
I love making this turkey chili when I want something hands-off but still satisfying. Just dump the ingredients into the slow cooker in the morning, and by dinner time, you have a thick, tasty chili ready to enjoy. It’s one of those recipes that makes me feel like I’m giving my family a warm hug through food. Plus, using turkey keeps it a bit lighter than the usual beef chili, which I appreciate.
My favorite way to serve this chili is topped with a sprinkle of shredded cheese, a dollop of sour cream, and some fresh cilantro. I also like to have crunchy tortilla chips on the side for scooping or a little avocado for creaminess. It’s a great meal for chilly evenings or casual gatherings, and leftovers always taste even better the next day.
Key Ingredients & Substitutions
Ground Turkey: I like lean ground turkey because it keeps the chili light but still hearty. If you can’t find turkey, ground chicken or lean ground beef work well, too.
Beans: Black beans give a nice texture and color. Pinto or kidney beans are great alternatives, or use all black beans if that’s easier to find.
Tomatoes: Both diced tomatoes and tomato sauce add richness and body. If you prefer a chunkier chili, use fire-roasted diced tomatoes for a smoky touch.
Spices: Chili powder is the main flavor, but cumin and smoked paprika add depth. Adjust cayenne for mild or spicy heat. If you don’t have smoked paprika, regular paprika is fine.
How Do I Get a Thick, Flavorful Chili from the Slow Cooker?
Slow cookers trap moisture, which can leave your chili watery if you’re not careful. Here’s how to get a nice, thick chili with bold flavor:
- Brown the turkey and onions first to develop richer flavor and reduce moisture.
- Use less liquid—stick close to 1 cup broth or water to avoid thinning the chili.
- Cook low and slow to let flavors meld and sauce reduce. If too watery at the end, remove the lid and cook on high for 15-30 minutes to thicken it up.
- Taste midway and adjust seasoning; slow cooking can mellow spices, so adding a bit more chili powder or cayenne at the end can brighten the chili.
Equipment You’ll Need
- Skillet – I recommend a large skillet for browning the turkey and onions; it helps develop flavor and is easy to transfer to the slow cooker.
- Slow cooker – This is your main tool for letting everything simmer gently and develop rich flavors with minimal effort.
- Wooden spoon or spatula – Great for stirring the meat and vegetables as they cook, and for mixing ingredients in the slow cooker.
- Measuring cups and spoons – To accurately add liquids and spices ensuring perfect flavor balance.
Flavor Variations & Add-Ins
- Extra heat: Add chopped jalapeños or a dash of hot sauce for a spicier chili that’s perfect if you like some kick.
- Different proteins: Use ground chicken or turkey sausage for a richer taste. You can also toss in some cooked shredded chicken for added texture.
- Cheese topping: Sprinkle shredded cheddar or Monterey Jack cheese on top before serving for melty goodness.
- Veggie boost: Mix in diced bell peppers, corn, or zucchini for more color, texture, and nutrients.
Slow-Cooker Turkey Chili Recipe
Ingredients You’ll Need:
- 1 lb ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney or pinto beans, drained and rinsed (optional)
- 1 cup chicken broth or water
- 1 to 2 tbsp chili powder (adjust for spice preference)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 tbsp olive oil or cooking spray (for browning turkey)
- Optional toppings: shredded cheddar cheese, chopped green onions, sour cream, fresh cilantro
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and browning, plus 6 to 8 hours of slow cooking on low (or 3 to 4 hours on high). It’s a hands-off meal that fills your kitchen with wonderful aromas while you relax or go about your day.
Step-by-Step Instructions:
1. Brown the Turkey and Onions:
Heat olive oil in a skillet over medium heat. Add the ground turkey and diced onion. Cook and stir often until the turkey is browned and the onions are soft, about 5 to 7 minutes. Add the minced garlic during the last minute and cook until fragrant. Drain any extra liquid.
2. Add Ingredients to Slow Cooker:
Transfer the cooked turkey and onions to your slow cooker. Add diced tomatoes (with their juice), tomato sauce, black beans, chicken broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir to combine everything well.
3. Cook the Chili:
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chili will thicken and the flavors will blend beautifully.
4. Adjust & Serve:
Before serving, taste and adjust salt, pepper, or spices if needed. Serve hot, topped with shredded cheddar cheese, chopped green onions, sour cream, or fresh cilantro if you like.
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just be sure to fully thaw it in the refrigerator overnight before cooking to ensure even browning and proper texture.
How Can I Make This Chili Spicier or Milder?
Adjust the chili powder and cayenne pepper to your desired heat level. For milder chili, start with 1 tablespoon chili powder and skip the cayenne. For more heat, add extra cayenne or a diced jalapeño when browning the turkey.
Can I Prepare This Chili Ahead of Time?
Absolutely! You can brown the turkey and mix all ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours before cooking. Just add an extra 30 minutes to the cooking time if cooking from cold.
What’s the Best Way to Store Leftovers?
Store leftover chili in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally until heated through.