Nothing says cozy dinner quite like a bowl of chili bubbling away for hours—and this Slow Cooker Turkey Chili Recipe is no exception. It’s hearty, packed with flavor, and easy to set and forget, making weeknight cooking a breeze.

Two white bowls of chili are shown on a white marbled surface. Each bowl has three main layers: a base layer of chili with red kidney beans, ground meat, corn, and diced tomatoes, followed by a layer of shredded white cheese partly melted, and topped with diced green avocado chunks, sliced green jalapeños, small green cilantro leaves, and a dollop of white sour cream. One bowl has a silver spoon inside it. To the right, a white plate holds several square pieces of golden yellow cornbread with a crumbly texture. A small white bowl with shredded cheese is placed near the bottom left corner. The scene also shows small crumbs scattered on the marble surface and a white cloth partly visible in the lower right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Turkey Chili Recipe
Top Tip
How to Serve Slow Cooker Turkey Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Turkey Chili Recipe

Why You'll Love This Recipe

This chili has been a staple in my kitchen ever since I switched to ground turkey to lighten things up without sacrificing flavor. It’s one of those recipes that feels like a warm hug, perfect for feeding a crowd or having leftovers all week long.

Lean but Flavorful: Using 99% lean ground turkey keeps it healthy without drying it out.
Super Simple: Toss everything in the slow cooker and forget it for hours, freeing you up to relax.
Incredibly Versatile: You can swap ingredients or spice it up just how you like.
Feeds a Crowd: With ten servings, it’s great for gatherings or meal prep.

A white bowl filled with thick soup showing several layers of orange-red broth mixed with small chunks of light brown cooked meat, black beans, yellow corn kernels, and diced red and orange bell peppers, all floating evenly on the surface. The bowl sits on a white marbled surface, creating a clean and bright background. The soup’s texture looks hearty with small bits spread widely across the broth, giving it a colorful and dense appearance. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient I chose for this Slow Cooker Turkey Chili Recipe plays a part in building layers of flavor and texture that come alive during those slow hours of cooking. Here’s why they all make the cut—and a few shopping tips to make things even easier.

Flat lay of a small white ceramic bowl of golden olive oil, a mound of raw lean ground turkey, a medium diced white onion, one chopped red bell pepper, one chopped yellow bell pepper, a simple white bowl filled with bright red tomato sauce, a small white bowl of petite diced fresh tomatoes, a small white bowl of glossy black beans, a small white bowl of shiny red kidney beans, a few sliced fresh green jalapeño peppers arranged neatly on a white plate, a small white bowl of bright yellow frozen corn kernels, a small white bowl of deep red chili powder, a small white bowl of golden brown cumin powder, a few whole white eggs with smooth clean shells, scattered black peppercorns and coarse salt crystals on the surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: Helps brown the turkey nicely and adds subtle richness without overpowering the chili.
Ground turkey: Lean and heart-healthy, it gives chili that delicious meaty base without extra fat.
Onion: Adds sweetness and depth – make sure to chop it evenly to cook well in the slow cooker.
Red & yellow peppers: Bring color and a natural sweetness that balances out the spice.
Tomato sauce: Creates a thick, rich base that ties all the ingredients together.
Petite diced tomatoes: Add texture and bursts of flavor throughout the chili.
Black beans & red kidney beans: These legumes bulk up the chili and add creaminess after hours of simmering.
Deli-sliced tamed jalapeño peppers: A gentle heat and tang to wake up your taste buds without overwhelming them.
Frozen corn: Adds subtle sweetness and bite; toss it in frozen—no thawing needed.
Chili powder & cumin: Classic spices that deliver warmth, smokiness, and that signature chili flavor.
Salt & black pepper: Essential for seasoning—start light, add more at the end to suit your taste.
Optional toppings: Green onions, shredded cheese, avocado, and sour cream or Greek yogurt add creaminess and freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this chili my own depending on the season or what’s in my pantry. It’s a pretty forgiving recipe, so don’t hesitate to tweak the veggies or spice level to match your mood.

Variation: Sometimes I swap ground turkey for ground chicken when I want a slightly different flavor—or use ground beef if I’m craving something richer.
Adding heat: If you like it spicy, toss in some fresh jalapeños or a dash of cayenne pepper.
Vegetarian twist: Leave out the turkey and double up on beans and veggies for a hearty meatless meal.
Seasonal tweaks: In summer, adding fresh corn instead of frozen gives a lovely sweetness.

Step-by-Step: How I Make Slow Cooker Turkey Chili Recipe

Step 1: Brown the Turkey

Heating the olive oil first in a skillet over medium heat is key here. I let it get shimmering hot before adding the turkey, which ensures even browning. Don’t rush this step—it layers flavor right from the start. Once the turkey’s browned and crumbly, scoop it into your slow cooker.

Step 2: Add Your Veggies and Sauces

Toss in the diced onion, chopped red and yellow peppers, tomato sauce, diced tomatoes, beans, drained jalapeños, and frozen corn. Give everything a good stir right in the slow cooker to combine those flavors before we move on.

Step 3: Spice It Up and Season

Now sprinkle the chili powder and cumin evenly across the mixture. Add salt and pepper sparingly—you can always add more after cooking. Stir well to distribute those spices throughout the chili.

Step 4: Cook Low and Slow

Cover your slow cooker and either set it on High for around 4 hours or Low for roughly 6 hours. During this time, the chili thickens and those flavors really marry beautifully. Resist lifting the lid—you want to keep all that delicious steam locked in.

Top Tip

After making this chili a dozen times, I’ve learned a few simple tricks that keep it tasting fresh and delicious every single time.

Brown Your Meat Well: Don’t skip browning your turkey—it seals in flavors and prevents a watery chili.
Add Beans Later If Possible: Beans can get mushy if cooked too long; if you can, add canned beans halfway through cooking.
Stir Gently Midway: Give everything a gentle stir halfway through cooking to distribute ingredients evenly.
Don’t Overdo the Heat: Start with less chili powder—you can always spice it up at the table with hot sauce or fresh peppers.

How to Serve Slow Cooker Turkey Chili Recipe

Garnishes

I keep it classic with shredded cheese and a dollop of sour cream or Greek yogurt. Fresh green onions add a pop of color and crunch, while avocado adds that creamy richness. Sometimes I sprinkle some cilantro if I have it on hand—it brightens it up beautifully.

Side Dishes

Crusty bread or warm cornbread is a no-brainer here. I also like to serve with a simple green salad to balance out all that hearty chili. For a Tex-Mex vibe, tortilla chips on the side are always a crowd-pleaser.

Creative Ways to Present

For a fun twist during game day, I’ve served this chili over baked potatoes, topped with cheese and jalapeños. Layering into a chili bar with bowls of toppings makes it an interactive family dinner—and perfect for casual entertaining.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The chili thickens as it cools, so I add a splash of broth or water before reheating to get it back to that cozy consistency.

Freezing

I often freeze portions in freezer-safe containers or bags. It freezes beautifully and makes for an easy, comforting meal down the line. Just thaw overnight in the fridge before reheating gently on the stove or microwave.

Reheating

When reheating, do it gently over medium-low heat on the stove, stirring frequently. This prevents sticking and helps maintain flavor. I usually add a little water or broth if the chili seems too thick.

Frequently Asked Questions:

Can I use other types of meat in this Slow Cooker Turkey Chili Recipe?

Absolutely! Ground chicken or lean ground beef work well too. Just adjust cooking times as needed and brown the meat properly for best flavor.

How spicy is this turkey chili?

This recipe uses tamed jalapeño peppers, so it’s mildly spicy and perfect for most palates. You can easily add fresh jalapeños or hot sauce if you want more kick.

Can I prepare the ingredients the night before?

Yes! You can chop all the vegetables and brown the turkey in advance. Store everything separately in the fridge and combine in the slow cooker when ready.

What if I want to make this chili in a regular pot instead of a slow cooker?

You can cook this chili on the stove over low heat for about 1 to 1.5 hours, stirring occasionally to prevent sticking, until thickened. Just be sure to brown your meat first and add ingredients gradually.

Final Thoughts

This Slow Cooker Turkey Chili Recipe has become a go-to for busy days when I want comfort food without fuss. It’s forgiving, flavorful, and satisfies every time. You’ll love how easy it is to throw together and the bonus? Leftovers that taste even better the next day. Give it a try—I promise it’ll quickly become a favorite in your rotation, just like it did in mine.