This Crockpot Turkey Chili started as a way to make a filling, hearty meal without the heavy feeling that sometimes comes with traditional chili. Using lean turkey means I can enjoy all those rich, smoky flavors without feeling sluggish afterward. It’s one of those recipes I turn to when I want comfort but also want to keep it light.

The best part? It’s practically foolproof. Throw everything in the slow cooker before work, and by dinner, you’ve got something warm and satisfying. It’s a bit of a cheat, but honestly, that’s what makes it so perfect for busy nights when I still crave something nourishing and real.

Focusing on making a lean, health-conscious turkey chili that doesn’t sacrifice flavor or comfort, perfect for those trying to eat lighter but still crave a hearty, satisfying meal.

The story behind this recipe

This recipe came about during a hectic week when I needed dinner to be both simple and satisfying. I had a bunch of ground turkey that I didn’t want to waste, and I was craving something warm, spicy, and filling but not overly heavy. The slow cooker seemed like the perfect ally—set it and forget it, right?
I remember the first time I made it, the smell of cumin and smoky paprika bubbling up in the kitchen felt like a warm hug after a long day. It’s become a go-to for me, especially when I want to feed a crowd or just need an easy meal that’s honest, straightforward, and genuinely comforting.
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Key ingredients and tips

Ground turkey: I like to use lean, 93% or higher, because it keeps the chili light but still juicy. If you want more flavor, brown it well first for a richer taste.
Chili powder: This is my secret weapon for depth. Too much can overpower; start small and adjust. It gives that smoky warmth that makes the dish cozy.
Canned tomatoes: I prefer fire-roasted for a hint of charred flavor. If you only have plain ones, add a splash of smoked paprika to mimic that smoky note.
Beans: I go with black beans or kidney beans, drained and rinsed. For a creamier texture, mash a few before adding. If you’re skipping beans, boost the veggies for balance.
Onions and garlic: I sauté these first until fragrant, about 5 minutes, until they turn translucent and fill the kitchen with a savory aroma. If you’re in a rush, add them directly but expect less depth.
Broth: Use chicken or vegetable broth to loosen the chili. If you want it thicker, reduce the liquid slightly at the end or add a cornstarch slurry.
Spices (cumin, paprika, cayenne): I toast these briefly in the pan before adding liquids. It heightens their aroma and flavor. Remember, a little cayenne goes a long way—start small!

Spotlight on key ingredients

Ground turkey:

I prefer lean, 93% or higher, because it stays juicy without feeling greasy. Browning it well first adds a smoky, savory depth.
Chili powder: This spice really defines the dish. Too much can overpower, so start small and build up. It gives that cozy, smoky warmth that keeps it interesting.

Canned tomatoes & Beans:

Canned tomatoes: I love fire-roasted for their smoky, slightly charred flavor. If you only have plain, add a pinch of smoked paprika for that roasted aroma.
Beans: Black beans or kidney beans, rinsed and drained, add creaminess. Mashing a few before adding can give a thicker, richer texture.

Notes for ingredient swaps

Dairy-Free: Omit sour cream or cheese; add a splash of coconut milk for creaminess, which softens the spicy punch.
Low-Sodium: Use unsalted broth and rinse beans thoroughly to reduce salt content, keeping the flavor bright without the salt rush.
Vegetarian: Swap turkey for hearty mushrooms or plant-based crumbles; boost beans and veggies for satisfying texture.
Gluten-Free: Ensure canned tomatoes and broth are gluten-free; skip any thickening agents like flour or cornstarch if needed.
Spice Level: Adjust cayenne or chili powder; add more for a fiery kick or tone down for milder palates, without losing depth.
Beans: Replace black beans with pinto or chickpeas for a different texture and flavor profile, still hearty and satisfying.
Herbs & Aromatics: Fresh cilantro or oregano can be swapped with dried versions; use sparingly, as they concentrate during slow cooking.

Equipment & Tools

Large slow cooker: To cook everything slowly and evenly over hours.
Skillet: For browning the turkey and sautéing aromatics.
Wooden spoon: To break apart meat and stir ingredients without scratching cookware.
Measuring cups/spoons: For accurate ingredient measurement.

Guide to Crockpot Turkey Chili

Gather all equipment: a large slow cooker, a skillet, a wooden spoon, and measuring cups/spoons. The skillet will be used for browning the turkey, which adds depth to the flavor.
Heat the skillet over medium heat, about 180°C (350°F). Add a tablespoon of oil. When shimmering, add ground turkey in batches if necessary, to avoid steaming. Brown for about 5-7 minutes until nicely caramelized, stirring occasionally. Break it apart with the spoon as it cooks. If the turkey releases too much liquid, drain excess to avoid a watery chili.
While turkey browns, dice one large onion and mince 3 cloves of garlic. Once turkey is browned, transfer it to the slow cooker. In the same skillet, sauté onions and garlic for about 3-4 minutes until fragrant and translucent. This quick sauté unlocks their sweetness and aroma.
Add the sautéed onions and garlic to the slow cooker. Pour in two cans (14.5 oz each) of fire-roasted diced tomatoes with their juices. Follow with one can (15 oz) of drained black beans or kidney beans. Stir everything together to combine well.
Season the mixture with 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne (adjust to taste), 1 teaspoon cumin, and a pinch of salt and pepper. Mix thoroughly to evenly distribute the spices.
Pour in 1 cup (240 ml) chicken or vegetable broth. Stir again, making sure nothing is sticking to the bottom. Cover with the lid and set the slow cooker to low. Cook for 6-8 hours, or on high for 3-4 hours. The chili should develop a rich aroma and the flavors meld beautifully.
Check the chili after about 4 hours if on high, or at the 6-hour mark if on low. It should be thick, the turkey tender and the flavors well combined. If it’s too thin, uncover and cook on high for another 30 minutes to reduce. If it’s too thick, stir in a splash more broth.
Once done, taste and adjust seasoning if needed. Let the chili rest for 10 minutes before serving. This helps the flavors settle and makes it easier to ladle. Serve hot, with your favorite toppings or accompaniments.

Once cooked, turn off the slow cooker and let the chili rest for 10 minutes. This allows flavors to deepen. Serve directly from the crockpot or transfer to bowls, garnished with fresh herbs or a squeeze of lime if desired.

How to Know It’s Done

The turkey should be fully cooked and no pink remains (probe temp >74°C/165°F).
Chili should be thick and bubbling around the edges, with a rich aroma.
The beans should be tender, and the spices well integrated, with no raw spice smell.