There’s something so comforting about a hearty chili that simmers all day, letting those flavors deepen and mingle perfectly. This Slow Cooker Turkey Chili Recipe is just that—easy to throw together, healthy, and packed with cozy, spicy goodness that’ll have everyone asking for seconds.

Two white bowls filled with chili sit on a white marbled surface. Each bowl has a vibrant mix of red and dark red beans, orange kidney beans, chunks of browned meat, and orange bell peppers in a thick red tomato sauce. On top, there are layers of shredded white cheese, dollops of white sour cream, diced green avocado, and thin green sliced jalapeños with bright green cilantro leaves. A silver spoon is in the closer bowl. To the right, a white rectangular plate holds several pieces of golden cornbread with a crumbly texture, and a small white bowl with shredded cheese is placed to the left. 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

I’ve made plenty of chili recipes, but this slow cooker turkey chili stands out because it’s super flavorful without being heavy or greasy. With tender ground turkey taking the center stage, it’s a lighter twist on a classic dish that still satisfies your chili cravings big time.

Simple one-pot cooking: Toss everything in the slow cooker and let it do its magic—minimal hands-on time for maximum flavor.
Healthy and hearty: Using lean turkey keeps it light but loaded with protein and fiber from beans and veggies.
Customizable spice levels: I love how you can adjust the jalapeños or chili powder to suit your heat preference.
Feeds a crowd easily: With 10 servings, this chili is great for meal prep, family gatherings, or just having leftovers for the week.

A white bowl filled with a thick chili soup, showing three main layers: the bottom layer is a rich red tomato-based broth, the middle layer has small chunks of cooked ground meat mixed with black beans, and the top layer shows diced red and yellow bell peppers and corn kernels scattered throughout. The texture looks hearty with visible pieces of ingredients floating evenly. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this slow cooker turkey chili recipe plays a special role—balancing flavor, texture, and nutrition so you get a bowl full of comfort in every spoonful. Let me break down why I love using these particular ingredients and how you can get the best versions at the store.

Flat lay of a small white ceramic bowl of golden olive oil, a white ceramic plate with a mound of raw, pink lean ground turkey, a whole medium yellow onion with a few diced pieces beside it, one whole fresh red bell pepper sliced to show inside, one whole fresh yellow bell pepper chopped, a simple white bowl filled with smooth red tomato sauce, another white bowl with red petite diced tomatoes, two white bowls each containing glossy black beans and red kidney beans rinsed and drained, a white bowl holding sliced green jalapeño peppers, a small white bowl of bright yellow frozen corn kernels, small piles of deep red chili powder and light brown cumin powder, scattered fresh black peppercorns and coarse salt crystals in a tiny white dish, all arranged symmetrically and balanced, 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: A healthy fat that helps brown the turkey and builds flavor right from the start.
Ground turkey: Lean and mild, it soaks up spices beautifully without overpowering the dish.
Onion: Adds a subtle sweetness and depth once it softens during slow cooking.
Red and yellow bell peppers: I like the color pop and gentle crunch they retain even after hours of cooking.
Tomato sauce and petite diced tomatoes: These create the chili’s rich, saucy base packed with tomato goodness.
Black beans and kidney beans: They add fiber, protein, and that satisfying chili staple texture.
Tamed jalapeños: For a mild kick that doesn’t overwhelm—feel free to swap for fresh or spicier if you like.
Frozen corn: Sweet little bursts that balance out the savory spices perfectly.
Chili powder and cumin: The essential spice combo that brings that signature smoky warmth.
Salt and black pepper: To bring all those flavors together just right.

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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

What I really love about this slow cooker turkey chili recipe is how easy it is to make your own. Whether you like it extra spicy, extra chunky, or with a few twists to suit your diet, the slow cooker handles it all so well.

Variation: Sometimes I swap ground turkey for ground chicken or beef when I want a slightly different flavor. It works just as well and lets you keep things interesting.
Mild to spicy: Add more jalapeños or a dash of cayenne pepper if you crave heat, or leave the jalapeños out for a kid-friendly version.
Veggie booster: Stir in some chopped zucchini or carrots for extra nutrition without changing the texture too much.
Bean swap: Feel free to switch black or kidney beans with pinto beans or chickpeas to keep things fresh.

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

Step 1: Brown the Turkey

Start by heating olive oil in a skillet over medium heat. Add the ground turkey and cook until it’s nicely browned and no longer pink, breaking it up as you go. This step adds depth to the flavor that you just can’t get by dumping raw turkey straight into the slow cooker.

Step 2: Combine Ingredients in the Slow Cooker

Transfer the browned turkey to your slow cooker. Add the diced onion, chopped red and yellow peppers, tomato sauce, diced tomatoes, rinsed beans, drained jalapeños, frozen corn, chili powder, and cumin. Give everything a good stir to blend the spices and distribute the ingredients evenly.

Step 3: Slow Cook and Season

Cover the slow cooker and cook on high for 4 hours or low for 6 hours. About halfway through, give it a quick stir and taste for seasoning. Add salt and black pepper to your liking—this really brings out the flavors.

Step 4: Serve and Enjoy

Ladle the chili into bowls and top with your favorite garnishes. Trust me, those toppings are what turn this simple chili into a full-on comforting meal.

Top Tip

Over the years, I’ve learned a few things that make this slow cooker turkey chili recipe really shine. These tips save time and help avoid pitfalls when cooking chili in a slow cooker.

Brown the turkey first: Skipping this step can make your chili taste flat and a little watery. Browning adds amazing flavor and texture.
Don’t overcook your peppers: Adding large chunks keeps some texture. If you chop them too finely, they can disappear completely.
Drain canned jalapeños: It prevents your chili from getting soggy and concentrates the flavor.
Adjust salt at the end: Beans and canned ingredients vary in saltiness, so taste before seasoning fully.

How to Serve Slow Cooker Turkey Chili Recipe

Garnishes

I’m a big fan of toppings because they add so much flavor and texture contrast. Green onions bring a fresh, mild bite; shredded cheddar or Monterey Jack cheese gives melty richness; creamy avocado slices add coolness; and a dollop of sour cream or Greek yogurt gives that perfect tangy finish.

Side Dishes

Serve this slow cooker turkey chili with warm cornbread or tortilla chips for crunch. A side salad with a tangy vinaigrette also balances the richness wonderfully. If you're feeling cozy, mashed potatoes or rice work beautifully as a base, soaking up every bit of the sauce.

Creative Ways to Present

For a fun twist at parties, try serving the chili over baked potatoes or inside crisped bread bowls. I’ve even turned it into a chili bar with assorted toppings and sides to let everyone build their own perfect bowl. It’s always a hit and makes things extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps wonderfully in the fridge for up to 4 days. I like storing it in airtight glass containers so it stays fresh and reheats evenly. Plus, the flavors actually deepen overnight, so leftovers often taste even better than day one.

Freezing

I often make a double batch and freeze half in portioned containers or freezer bags. When you want some, just thaw it overnight in the fridge or use the defrost setting on your microwave. It defrosts and reheats beautifully without losing texture.

Reheating

Reheat on the stove over medium-low heat, stirring occasionally to avoid sticking. If it seems a bit thick after refrigeration, add a splash of water or broth to loosen it up. Microwave works fine too—just cover the bowl and stir halfway through.

Frequently Asked Questions:

Can I make this Slow Cooker Turkey Chili Recipe vegetarian?

Absolutely! You can omit the turkey and add extra beans or some diced tofu for protein. Just increase the seasonings slightly and add vegetables like mushrooms or zucchini to bulk it up.

How spicy is this recipe?

This chili has a mild, balanced heat due to the tamed jalapeños and moderate chili powder. You can easily adjust the spice by adding more jalapeños, using fresh hot peppers, or increasing chili powder to suit your taste.

Can I use fresh jalapeños instead of canned?

Yes! Fresh jalapeños work great—just chop them finely or slice to your desired heat level. Be sure to remove the seeds if you prefer less spice.

What size slow cooker should I use?

A 6-quart slow cooker is perfect for this recipe, allowing plenty of room for all the ingredients to cook evenly without spilling over. Smaller appliances might be too tight and can cause uneven cooking.

Final Thoughts

This Slow Cooker Turkey Chili Recipe has become a go-to for me on chilly days or when I want a crowd-pleaser with little fuss. It’s warm, filling, and easy to love—and I’m confident you’ll enjoy it just as much as I do. Give it a try, tweak it your way, and don’t be surprised if it becomes a staple in your recipe box too!