This Crockpot Turkey Chili is packed with lean protein and fiber-rich beans. It’s a healthy, flavorful, and easy slow-cooker meal the whole family will enjoy.
There’s nothing cozier than a pot of chili on a cold day. With a deep freeze moving in across the Midwest, I was glad I’d already tested this Crockpot Turkey Chili. It’s a straightforward recipe that delivers big flavor while keeping things lighter by using lean ground turkey.
How many chili recipes do you need?
Plenty. Chili is versatile: it can be simple or inventive, mild or bold. A good collection of chili recipes means you always have the right version for the occasion. Until now I hadn’t shared one with ground turkey (I use 99% fat-free), so this joins several other favorites in my repertoire, including slow-cooker versions with beef, pork, chicken, vegetarian options, and seasonal twists.
Why use a Crockpot for chili?
Slow cooking is ideal for chili because it allows spices and aromatics to mellow and blend, creating deeper, more balanced flavors. That “better the next day” quality many people notice comes from spices softening and marrying overnight, which is exactly what a Crockpot does over several hours. The method is hands-off and forgiving, making it perfect for busy days.
Tips for making Crockpot Turkey Chili
- If your spice cupboard is light, keep the salt and sugar amounts and substitute the other spices with two tablespoons of chili powder.
- The butter in the skillet adds a bit of fat and flavor since turkey is very lean. You can swap it for vegetable or coconut oil if you prefer.
- I use an 8-quart Crockpot for this and most slow-cooker chili recipes; it gives plenty of room for stirring and simmering.
- Turn this into a chili bar: offer chopped onion, cilantro, pickled jalapeños, shredded cheese, oyster crackers, sour cream, and other favorite toppings so everyone can customize their bowl.
- A meat chopper or spatula makes breaking up ground turkey easy while it browns.
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Crockpot Chili with Turkey
Ingredients
- 2 tbsp unsalted butter
- 1/2 large onion finely chopped
- 2 lbs 99% fat free ground turkey
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/2 tsp ancho chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1 28 oz can crushed tomatoes
- 1 15 oz can petite cut diced tomatoes not drained
- 2 15 oz cans light red kidney beans drained
Start Cooking
Instructions
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Over medium heat in a large nonstick skillet, melt the butter.
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Add the chopped onion and cook a few minutes until softened.
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Add the ground turkey and break it up as it browns.
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Stir in the sugar, salt, ancho chili powder, cayenne, chipotle chili powder, sweet and smoked paprika, cumin, garlic powder, and oregano. Cook until the turkey is completely done.
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Transfer the turkey mixture to an 8-quart Crockpot. Add the crushed tomatoes and the petite diced tomatoes (do not drain).
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Cover and cook on LOW for 6 to 8 hours.
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During the last hour of cooking, stir in the drained kidney beans.
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Switch the Crockpot to WARM and serve with your favorite toppings.
Nutrition
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Carbohydrates: 2g
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Protein: 18g
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Fat: 3g
More Crockpot Recipes:
- Slow Cooker Short Rib Sunday Gravy
- Ultimate Pizza Dip for the Slow Cooker
- Crockpot Applesauce
- Slow Cooker Italian Chicken Sandwiches