CROCKPOT TURKEY CHILI is a simple recipe that the whole family will devour! Packed with lean turkey and veggies, this makes a great meal any night of the week.
I admittedly hate winter, but I have to tell you – chili never tastes as good as it does when it’s served up steaming hot on a freezing cold night.
I mean, I eat chili all year long, even on hot summer evenings, but it just tastes better when there is snow on the ground!I had to share this crockpot turkey chili recipe with you before it got too warm out. You’re going to love all the warm and cozy flavors going on here and it’s especially easy since it uses the slow cooker.
This is really just a riff on my ground turkey chili (currently rated 5 stars by readers!), but made in the crockpot so it’s extra tasty. The meat gets so tender and the flavors deepen a bit in the slow cooker. Yum!
Slow cooker turkey chili ingredients and substitutes:
For this recipe, you’ll need ground turkey, onion, bell pepper, jalapeno, garlic, tomato sauce, diced tomatoes, corn, kidney beans, and some spices.
This recipe is great because we almost always keep our kitchen stocked with these ingredients.
You can swap the turkey for ground chicken or beef, depending on what you have on hand. Both work well!
The jalapeno adds a little kick, but this is still a mild chili. Feel free to add more or less to suit your family’s needs.
My kids both hate beans, so I often make this without! You can also switch it up and use a can of chili beans instead.
The corn adds this perfect sweet crunch, but you can omit it if you want a more traditional chili.
The spices used here are chili powder, cumin, and salt. Feel free to sub in a packet of chili seasoning mix if your spice cabinet is running low. No judgment here – I love those spice packets!
How to serve:
We just can’t have chili without topping it off with a big dollop of sour cream. If you’ve never tried it, you really must! They pair together perfectly.
For a more healthy turkey chili, top it off with 0% Greek yogurt to save a few calories.
A pile of shredded cheddar and a sprinkle of green onions is a must for me, too.
I have friends that eat their chili with a peanut butter sandwich (it’s a Midwestern thing, is my guess), but we usually stick to grilled cheese or just serve it with some homemade biscuits or crackers. Watching carbs? This low carb cornbread is perfect!
No matter how you serve it up, I’m sure this turkey chili will be a hit with you and your family!
More chili recipes:
Love chili? So do we! Check out some of our variations below.
Buffalo Chicken Chili – I can turn anything into buffalo chicken! 😉
Taco Chili – Tacos are probably my favorite food and they’re just as good in a bowl!
Keto Chili – no beans, low carb, so good!
Chili Mac – the perfect recipe for leftover chili.
White Chicken Chili – always a hit!
Crockpot Turkey Chili
- 1 pound ground turkey
- 1 medium yellow onion, diced
- 1 jalapeno, minced, to taste
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 28 ounces tomato puree
- 15 ounces canned diced tomatoes
- 15 ounces canned kidney beans
- 15 ounces canned corn
- Add the turkey to a large deep pot over medium heat and cook for 2-3 minutes, breaking the meat up.
- Add in the onion, jalapeno, and garlic and continue cooking, stirring often, until the meat is cooked through.
- Transfer the meat mixture to a 5-6 quart slow cooker.
- Add the remaining ingredients to the slow cooker and stir well to combine. Cook on low for 8 hours or on high for 4 hours.
- Serve with cheddar, sour cream, and green onions as desired.
Tips & Notes: