Crockpot Turkey Chili
Set-It-And-Forget-It Comfort Food
The Ultimate Low-Maintenance Meal
There is nothing better than coming home to the smell of slow-simmered chili. This Crockpot Turkey Chili is a leaner, healthier alternative to beef chili but doesn’t compromise on flavor. Packed with fiber-rich beans and smoky spices, it’s a meal that actually gets better the next day.
Ingredients
- Ground Turkey (93% lean)1.5 lbs
- Kidney & Black Beans2 Cans (15oz)
- Crushed Tomatoes28 oz
- Diced Bell Pepper & Onion1 Cup each
- Chili Powder & Cumin2 Tbsp / 1 Tbsp
- Chicken Broth1 Cup
Instructions
Brown: Brown the ground turkey in a skillet over medium heat until cooked through. Drain any excess fat.
Load: Add the cooked turkey, beans, tomatoes, vegetables, and all spices into your slow cooker.
Simmer: Stir well, cover, and cook on Low for 6-8 hours or High for 3-4 hours.
Garnish: Serve hot with shredded cheese, a dollop of Greek yogurt, and fresh cilantro.
🍲 Flavor Secret
For a deeper, smokier flavor, add one finely chopped chipotle pepper in adobo sauce. It adds a gourmet “fire-roasted” taste that makes this the best chili ever!
Crockpot Turkey Chili Guide
Brown ground turkey first for better flavor and confirm it reaches 165°F (74°C). Add beans, tomatoes, spices, and broth to the slow cooker, then cook until flavors concentrate.
Better Texture
- Drain beans and control broth so the chili does not become thin.
- Keep the lid closed during cooking.
- Adjust salt and acidity at the end.
- Cool in shallow containers within 2 hours.
Refrigerate for 3–4 days or freeze meal-size portions. Reheat to 165°F (74°C). For another one-pot dinner, see our homemade chili.
FAQ
Can I use ground chicken? Yes, with the same 165°F safe temperature. Can I add vegetables? Bell peppers, corn, zucchini, or sweet potato work well.
