This crockpot turkey chili recipe is the perfect healthy comfort meal for a busy weeknight. Plus, it’s versatile! Either prep it in the morning and throw it in the slow cooker so it’s ready by dinnertime, prep it and simply freeze it for later, or cook it right then and there either on the stove top or in the Instant Pot! I’ll share more details on all the variations below.
The combination of ground turkey, fire-roasted tomatoes, sautéed onions, spices, and three types of beans make this turkey chili recipe both healthy and delicious. Letting it simmer in the slow cooker makes it even tastier, but like I mentioned the stove top would also work, as would the Instant Pot!
Want to save this post?
Enter your email below and get it sent straight to your inbox. Plus, I’ll send you great content every week!
Crockpot Chili with Ground Turkey
I love using my slow cooker. Of course, there’s the whole letting it do most of the cooking for you thing. That’s a huge perk! But there’s also just something about coming home to delicious aromas and the feeling of warmth.
This recipe also makes a lot, so it’s great for meal prepping – eat on it all week or freeze some of the leftovers for later!
Ingredients You’ll Need
Here are the ingredients you’ll be working with to make this slow cooker turkey chili recipe come to life!
It’s super simple, so it’s a great go-to recipe using ingredients that are easy to keep on hand – mostly pantry staples with the exception of the red pepper, onion, and ground turkey. (Psst: if you love making meals with pantry staples, check out this blog post: 15 Minute Dinners You Can Make with Pantry Staples.)
As for the other ingredients, spices like paprika and cumin and canned fire-roasted tomatoes give it a smoky twist on traditional chili. But don’t worry: if you don’t have fire-roasted tomatoes, regular canned diced tomatoes work well, too!
It also calls for three different types of beans, which adds a nice texture and fiber-rich boost to the meal. Plus, if you have a toddler like me, they will find the different bean types super fun to look at (and may eat a lot of them while you try to cook, just a warning).
You might also enjoy these comforting winter dinner ideas!
How to Make Turkey Chili in a Slow Cooker
Heat a large nonstick skillet over medium-high heat. Add the ground turkey and cook, stirring frequently to break up, until turkey is mostly cooked through. Then, add the spices and tomato paste and cook for 1-2 minutes, or until any liquid has evaporated and the spices are fragrant.
Now it’s time for the crockpot/slow cooker! Place the turkey mixture into the insert of a slow cooker and add the diced onion and red pepper, canned tomatoes, and beans (pinto beans, red kidney beans, and black beans – or a mix of whatever you prefer!).
Stir to combine, then place the lid on and cook on high for 4 hours or low for 6 hours.
That’s it! Lastly, spoon into bowls and add desired toppings (like shredded cheese and/or chopped cilantro).
Can I make this in an Instant Pot?
Yes! If you’d rather make this in an Instant Pot, set your Instant Pot to “saute” mode. Add the ground turkey and cook, stirring frequently to break up, until turkey is mostly cooked through.
Then, add the spices and tomato paste and saute for another 1-2 minutes, or until any liquid has evaporated and the spices are fragrant.
Add the diced onion and red pepper, canned tomatoes, and beans. Stir to combine, then place the lid on and secure it. Make sure valve is set to “sealing.” Set to 5 minutes on high pressure.
When the timer beeps let the pressure release naturally if you have time – it usually takes about 10 minutes. Move the valve to venting and when you can, open the pot, and enjoy!
Can I make this turkey chili on the stovetop?
Yes! Drizzle a little olive oil in a large pot on the stove at medium-high heat. Add the ground turkey and cook, stirring frequently to break up, until turkey is mostly cooked through.
Then, add the spices, diced onion, and tomato paste and cook for 1-2 minutes, or until any liquid has evaporated and the spices are fragrant.
Add the red pepper, canned tomatoes, and beans. Stir to combine, then bring to a boil. Once boiling, reduce to a simmer, place a lid on, and let simmer for as long as you like! It can be ready to eat in as little as 5 minutes, or you can let it simmer for closer to 30. Up to you!
Regardless of how you cook it, I like to serve this chili with crusty seeded bread and fresh garnishes, but it’s also great with hearty cornbread and cheese and/or sour cream.
Meal Prep Tips: How to Store Chili in the Freezer
If you want to prep your turkey chili ahead of time, you can store it in the freezer until you’re ready to eat.
To prep ahead: follow the first two steps in the official recipe below. Let the mixture cool and transfer to a zip-top bag or tupperware container with the raw diced onion and bell pepper. Freeze for up to 3 months.
When ready to cook, empty the frozen mixture into the slow cooker insert. Add the canned tomatoes and beans. Continue with the recipe – no need to add extra cooking time, it will have plenty of time to defrost!
If freezing in a zip-top container: freeze the bag in a container that will fit in the slow cooker (instead of freezing it flat). That way you can fit the frozen block into the slow cooker insert without having to thaw it first.
You can also cook the chili fully and then store any leftovers in a zip-top container in the freezer. Just squeeze out any air and freeze until you are ready to simply defrost, reheat, and eat!
You’ll find the full slow cooker turkey recipe at the bottom of this post. Enjoy!
Please let me know how you like it by tagging me @fANNEtasticfood on social media or by commenting on this blog post!
Love chili? Try these recipes, too:
- Raspberry Chipotle Black Bean Chili (made with frozen raspberries and vegan, too!)
- Turkey, Veggie, and Barley Chili
- Sweet Potato Coconut Curry
- Chicken & White Bean Chili Soup (half chili, half soup!)
- Butternut Squash Turkey Chili
- Sweet Potato Lentil Chili (vegan)
Three Bean Slow Cooker Turkey Chili
This healthy crockpot turkey chili is packed with nutrition and flavor. It freezes well, too, if you want to save some for later!
Ingredients:
- 1 pound ground turkey
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1/4 cup tomato paste
- 1 white onion, diced
- 1 red pepper, diced
- 1 15-oz can fire-roasted crushed tomatoes
- 1 28-oz can fire-roasted diced tomatoes
- 1 15-oz can pinto beans, drained and rinsed
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- salt and cayenne pepper, to taste
- Optional garnishes: cilantro, diced onion, lime wedges
Instructions:
- Heat a large nonstick skillet over medium-high heat. Add the ground turkey and cook, stirring frequently to break up, until turkey is mostly cooked through.
- Add the spices and tomato paste and cook for 1-2 minutes, until any liquid has evaporated and the spices are fragrant.
- Place the turkey mixture in the insert of a slow cooker and add the onion, red pepper, canned tomatoes, and beans. Stir to combine.
- Cook on high for 4 hours or low for 6 hours. Season to taste with salt and cayenne pepper.
Notes:
- I love using fire-roasted canned tomatoes because they add so much flavor without any extra effort, but regular diced/crushed tomatoes will work well, too.
- To prep ahead: Complete steps 1 and 2. Let the mixture cool and transfer to a zip-top bag or tupperware container with the onion and bell pepper. Freeze for up to 3 months. When ready to cook, empty the turkey mixture into the slow cooker insert and add the canned tomatoes and beans. Continue with the recipe. You can also mix the canned tomatoes with the turkey mixture before freezing, but I like to save freezer space by storing the canned goods in the pantry since they're shelf stable! If freezing in a zip-top container, I like to freeze the bag in a container that will fit in the slow cooker, rather than freezing it flat, so that you can fit the frozen block into the slow cooker insert without having to thaw it first.
- For tips on how to make this turkey chili recipe in the Instant Pot or on the stove top instead of in a crockpot/slow cooker, please see the full blog post!
