There’s something incredibly comforting about a big pot of slow-cooker turkey chili bubbling away on the counter. Whether it’s a chilly day or you’re just in the mood for something warm and hearty, this dish is a favorite in our home. I remember one wintery weekend when my kids helped out by measuring spices and setting up the table. They love to sprinkle the shredded cheddar on top as they wait eagerly for dinner to be ready.
If you enjoy family-friendly meals that bring everyone together, you might also like our crescent roll breakfast recipes .
Why you’ll love this recipe
Slow-cooker turkey chili is perfect for busy weekdays or a relaxed weekend dinner. It’s a one-pot wonder that saves you time, allowing you to focus on other things while it cooks. The rich flavors from the spices blend beautifully with the turkey and beans, creating a meal that’s both flavorful and satisfying. And as a bonus, it’s packed with nutritious ingredients without compromising on taste.
Ingredients
- 1 Tbsp. neutral oil
- 1 red onion, finely chopped
- 1 green bell pepper, chopped
- 1 1/2 lb. ground turkey
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 (28-oz.) can chopped tomatoes
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (15-oz.) can kidney beans, rinsed and drained
- 1 1/2 cups low-sodium chicken broth
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Shredded cheddar, for garnish
- Thinly sliced green onions, for garnish
Step-by-step instructions
- In a large skillet over medium-high heat, heat the oil. Add onion and bell pepper, and sauté until they start to soften, about 4 minutes.
- Introduce the ground turkey to the skillet. Cook it, stirring occasionally, until it’s golden. Sprinkle with salt and pepper.
- Stir in the minced garlic and tomato paste, cooking until they release that wonderful aroma, about 2 minutes.
- Transfer everything into your slow cooker. Add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano.
- Set the slow cooker on high and let it cook for 4 hours. The chili should thicken nicely.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve hot, topped with shredded cheddar and green onions if desired.
Recipe tips & variations
For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños. If you prefer a chunkier chili, use more beans or add corn for a sweet crunch. You can also substitute the ground turkey for ground beef if that’s what your family prefers.
Storage & reheating
This slow-cooker turkey chili stores well, making it a great make-ahead meal. Keep it in an airtight container in the fridge for up to 4 days. Reheat it on the stove over medium heat or in the microwave. It’s just as delicious, if not better, the next day!
FAQs
Can I freeze this chili?
Absolutely! It freezes beautifully. Just make sure to let it cool fully before transferring to freezer-safe containers. It can last up to 3 months in the freezer.
What can I serve with the chili?
Cornbread is a classic side that pairs perfectly. You could also try a simple green salad or some crusty bread.
Is this recipe kid-friendly?
Yes, it’s mild enough for kids to enjoy but you can always reduce the chili powder if needed.
Recipes you may like
If you enjoy warming up with chili, you might also enjoy our breakfast potatoes recipe easy crispy , or if you’re in the mood for something cheesy, try our breakfast pizza recipe easy cheesy .
Slow-Cooker Turkey Chili
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting and family-friendly slow-cooker turkey chili that’s perfect for busy weekdays or relaxed weekends.
Ingredients
- 1 Tbsp. neutral oil
- 1 red onion, finely chopped
- 1 green bell pepper, chopped
- 1 1/2 lb. ground turkey
- to taste Kosher salt
- to taste Freshly ground black pepper
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 (28-oz.) can chopped tomatoes
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (15-oz.) can kidney beans, rinsed and drained
- 1 1/2 cups low-sodium chicken broth
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- to taste Shredded cheddar, for garnish
- to taste Thinly sliced green onions, for garnish
Instructions
- In a large skillet over medium-high heat, heat the oil. Add onion and bell pepper, and sauté until they start to soften, about 4 minutes.
- Introduce the ground turkey to the skillet. Cook it, stirring occasionally, until it’s golden. Sprinkle with salt and pepper.
- Stir in the minced garlic and tomato paste, cooking until they release that wonderful aroma, about 2 minutes.
- Transfer everything into your slow cooker. Add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, and oregano.
- Set the slow cooker on high and let it cook for 4 hours. The chili should thicken nicely.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve hot, topped with shredded cheddar and green onions if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños.
- If you prefer a chunkier chili, use more beans or add corn for a sweet crunch.
- You can also substitute the ground turkey for ground beef if that’s what your family prefers.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 100mg