Simple Crockpot Turkey Chili Recipe - Live Well Bake Often (2024)

Home » Savory » Main Dish » Crockpot Turkey Chili

by Danielle on Oct 9, 2014 (updated Feb 10, 2021) 118 comments »

Jump to Recipe

4.79 from 28 ratings

A delicious and easy Crockpotturkey chili recipe. Perfect for those nights when you want dinner ready as soon as you get home!

I’m back with another delicious and easy Crockpot recipe for you all! It all started with this Crockpot apple butter and now this Crockpot turkey chili! My Crockpot has been getting some major use lately and I’m definitely not complaining. I’m justpraying that my Crockpot has a lot of life left in it because I foresee a lot of this ground turkey chili over the next few months.

In my opinion, there’s really nothing better than coming home to a dinner that’s already warm and waiting for you in the Crockpot. I’ve been making Crockpot turkey chili for a couple of years now and absolutely love it. The only prep work you have to do with this chili is to cook the onion and ground turkey ahead of time.

This chili is delicious topped with a little cheese and served with a side of cornbread. Or if you’re like my husband, put it on top of a big pile of Fritos.

Ingredients in This Recipe

This is a simple turkey chili recipe with minimal ingredients. Here’s what you’ll need to make this healthy Crockpot chili:

Ground turkey:I prefer using lean ground turkey in this recipe. Ground beef or chicken can also be used.
White onion:Adds flavor. No chili recipe is complete without it!
Bell pepper:Use any color you’d like. I used a red bell pepper since that’s what I had on hand.
Tomatoes:I used a blend of tomato sauce and canned diced tomatoes in this recipe.
Beans:I used black beans and kidney beans, but use whatever you’d like.
Spices:I flavored this slow cooker turkey chili with chili powder, cumin, garlic powder, salt, and pepper.

How to Make Crockpot Turkey Chili

To make this ground turkey chili, first sauté the onion in an oiled skillet and cook until softened. Then, add in the ground turkey and brown.

Add the ground turkey and onion to your Crockpot, then add the remaining ingredients.Cover with lid and cook on high for 3 hours or low for 6 to 7 hours.

What Size Crockpot Should I Use?

This recipe will completely fill a 3-quart Crockpot, but I typically use a 5-quart Crockpot to make it.

Stovetop Instructions

Brown the ground turkey and onion as directed in a stockpot, then add the remaining ingredients. Bring to a boil, then reduce the heat and simmer for about one hour.

Cooking Tips

I prefer to cook the turkeythe night before and then throw all of the ingredients into the Crockpot on my lunch break. It doesn’t get much easier than that!
This recipe is incredibly versatile. Not a fan of black beans? Switch them out for another kind you like! Don’t like ground turkey? Swap it out for some lean ground beef instead.
I highly recommend lining your Crockpot with a Crockpot liner to make cleanup easier!

More Easy Dinner Recipes to Try!

Crockpot Pork Carnitas
Chicken Tamale Pie
Chicken Enchilada Casserole

Crockpot Turkey Chili

4.79 from 28 ratings

Prep Time: 15 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 15 minutes mins

A delicious and easy crockpot turkey chili recipe. Perfect for those nights when you want dinner ready as soon as you get home!

Print RecipePin Recipe SaveLeave a Review

Ingredients

Servings: 6 servings

1.25 pounds lean ground turkey (or lean ground beef)
1 small white onion , diced
1 bell pepper , chopped
1 (29 oz.) can tomato sauce
1 (15 oz.) can black beans rinsed and drained
1 (15 oz.) can kidney beans rinsed and drained
1 (14.5 oz.). can diced tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and pepper , to taste

Instructions

Prepare Crockpot by spraying well with cooking spray or lining with a Crockpot liner.
Heat a large skillet over medium-high heat. Add diced onion to the skillet and cook for 1 to 2 minutes. Add the ground turkey to the skillet and cook until it is browned, making sure to break it up as you cook it.
Add the turkey and onion to the bottom of the Crockpot. Add the remaining ingredients on top and stir well to combine.
Cover with lid and cook on high for 3 hours or low for 6 to 7 hours.
Serve and enjoy!

Notes

Storage instructions:Leftovers can be refrigerated for up to five days. Reheat in the microwave if desired.

Freezing Instructions:Chili may be frozen for up to 3 month, thaw overnight the refrigerator, and reheat before serving.

Cuisine: American

Course: Main Course

Author: Danielle

Calories: 325kcal, Carbohydrates: 39.9g, Protein: 33.5g, Fat: 3.9g, Fiber: 12.7g, Sugar: 10.1g

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Fall Healthier Options Main Dish

originally published on Oct 9, 2014 (last updated Feb 10, 2021)

118 commentsLeave a comment »

5 Secrets to Baking Like a Pro

Don't be intimidated by baking: learn my secrets that make baking from scratch easy!

« Previous PostCrockpot Apple Butter

Next Post »Candy Corn Pretzel Bites

118 comments on “Crockpot Turkey Chili”

Christine C. —May 6, 2015 @ 11:15 am Reply
Can I double this recipe and does it change the slow cooking time? Thank you. 🙂
- Danielle —May 6, 2015 @ 3:15 pm Reply
  Hi Christine! I haven’t tried doubling it, but I think it would work if your crockpot is large enough. I would cook it the same amount of time as stated in the recipe, then check it and see if you need to let it cook just a bit longer. Hope you enjoy the recipe!
Tevolia Harmon —June 17, 2015 @ 1:29 am Reply
Hi. Even though it’s summertime here in NYC, I was craving some chili. I followed your recipe exactly. My husband loved it. I even gave some to my daycare children. They also loved it. Thank you for such a wonderful recipe.
See Also
Kale, Mushroom & Bacon Optional Quiche Recipe Cabbage Rolls Golubtsi (Authentic Recipe)Bruschetta With Balsamic Glaze Recipe Cucumber Tomato Bites Appetizer Recipe
- Danielle —June 17, 2015 @ 8:58 pm Reply
  I’m so happy to hear everyone enjoyed the chili, Tevolia! I love to make this chili year round, even during the summer 🙂
  - Patty —March 12, 2019 @ 11:24 am Reply
    I can’t say enough about this recipe!!! It is wonderful!!! I am not much of a cook, however, I love this so much that I have passed this out to co workers and honestly even told people about this recipe whenever health comes up. I am a school nurse teacher and honestly no one student or person that has made this has only had fantastic things to say about it!!! I melt cheddar cheese on tostitos chips then apply the chili on top. It makes a great snack too!
    - Danielle —March 12, 2019 @ 12:42 pm Reply
      Thank you, Patty! So glad to hear that everyone enjoys the recipe!
  - Patrick —March 15, 2019 @ 2:05 pm Reply
    What size of crock pot does the chili recipe fill up
    - Danielle —March 16, 2019 @ 4:58 pm Reply
      It will completely fill a 3-quart crockpot, I typically use a 5-quart crockpot to make it though.
Victoria —July 14, 2015 @ 1:28 pm Reply
Thank you for this recipe! I made this last night and added a pinch of cayenne as well as about 6-8 pickled jalapenos. I also substituted the garlic powder with garlic salt instead and used diced tomatoes with peppers in a can. It came out amazing (according to my fiance)! I have yet to try it but I did taste a little and it had the right amount of kick to it, which I like. Can’t wait to scarf it all down at lunch today. =)
- Danielle —July 14, 2015 @ 9:17 pm Reply
  So glad to hear that he loved the recipe, hope you enjoyed it too! I love the idea of adding the jalapeños, definitely need to give that a try next time!
Ginna —October 19, 2015 @ 8:42 am Reply
I made a double batch of this yesterday. Filled my crock pot right to the top (so I started it off on high for 3 hours). The family LOVED it! Plenty of leftovers packed in the freezer! Thank you!
- Danielle —October 20, 2015 @ 6:36 am Reply
  So happy to hear your family loved it, Ginna! This makes great leftovers too, we love it 🙂
Elizabeth Baker —November 4, 2015 @ 2:57 pm Reply
I absolutely LOVE this recipe! I always wondered where my mom got her amazing chili from, then she showed me this site to make it. I know her secret now! This is really easy to make and my parents and I love it. I’m making it again right now as we speak for dinner. 🙂
- Danielle —November 5, 2015 @ 8:09 am Reply
  Thank you for the kind comment, Elizabeth! I’m so happy to hear that your family loves the recipe! I make this for dinner often, so it’s great to hear when others enjoy it as well 🙂
Brandi —November 15, 2015 @ 1:39 pm Reply
I made this yesterday and it was AMAZING! I doubled the peppers and added two diced carrots. Perfection!! Thank you!
- Danielle —November 17, 2015 @ 8:06 am Reply
  Love the idea of adding diced carrots! I’m so glad you enjoyed the recipe, Brandi 🙂
Jason —December 5, 2015 @ 3:08 pm Reply
Hey Danielle, what serving size are you basing that 325 calories on? 2 cups? Thanks!
- Danielle —December 6, 2015 @ 9:32 am Reply
  Hi Jason! It’s for 1/6th of the recipe, I usually just portion it out into 6 equal size servings.
Lisa Diamond —December 30, 2015 @ 9:24 am Reply
I have a stovetop recipe I usually make that’s similar, but has a lot more spices – 5 tsp chili powder, 5 tsp brown sugar, some cumin, coriander, oregano – could this recipe be made with those additions or would the spices get too concentrated and intense?
- Danielle —December 30, 2015 @ 12:34 pm Reply
  Hey Lisa! Since I haven’t tried it, I can’t say for sure. If you do try it, I’d love to hear how it turns out! 🙂
Jade —January 5, 2016 @ 9:50 pm Reply
Just made this chili and it turned out great! I chose this recipe because it was pretty simple (not too many ingredients or steps), but I was a bit concerned it would turn out bland or without enough “substance”, but it was flavourful and hearty even though it is a simple recipe. Thanks! Ate mine with cheddar cheese and tortilla chips 🙂
- Danielle —January 6, 2016 @ 12:37 pm Reply
  So glad to her you enjoyed the recipe, Jade! Sometimes simple recipes are the best 🙂
Jade —January 5, 2016 @ 10:46 pm Reply
One other thing to add: mine turned out quite salty, even though I didn’t add any salt. Next time I’m going to try and find canned sauce and beans that are lower sodium. Thought that tip might be helpful to anyone wanting to try this recipe.
- Danielle —January 6, 2016 @ 12:39 pm Reply
  So sorry to hear that! I always make sure to rinse the beans really well before I add them too. Using beans and sauce with lower sodium the next time you make it will definitely help with that as well. Thanks for sharing, Jade 🙂
Michelle —February 7, 2016 @ 3:34 pm Reply
I love the flavor of this but when my hubby made this the first time my mouth and everyone in the houses mouth was on fire. And this coming from hispanic family who eat very spicy foods. We must have just picked up a extra spicy chili powder. We only put in 1/2 a tablespoon give or take now and it has just the right kick.
- See Also
  Lasagna Soup (Perfected Recipe!) - Cooking Classy
  Danielle —February 8, 2016 @ 6:41 am Reply
  So sorry to hear that, Michelle! Do you know what kind of chili powder you used? I just use regular chili powder and haven’t had any issues with it being too spicy. I am glad you were able to adjust it with the chili powder you have on hand to your preference though 🙂
- jeannette macnish —April 2, 2019 @ 6:49 pm Reply
  I had the same problem, but discovered that ground chipotle (chili} is not at all the same as chili powder…lol. Chili powder is apparently a blend of spices like oregano, cumin, garlic, and some small percentage of ground up chili .
  A fabulous recipe once I followed correctly. Thank you.
LB —April 14, 2016 @ 10:43 am Reply
Look, I was raised on my mom’s beef and bean chili and never thought I would be able to replicate anything like it once the doctor told me to stop eating beef. This chili has the same richness with turkey! I added an extra cup of water to mine since my slow cooker is old as sin and needed the extra liquid to burn off over night, otherwise I got heavy handed with the chili powder because I love spice!
For the record, this is a bit tomato-y so if you don’t like that kind of base, maybe substitute out one of the tomato ingredients for chicken broth or something else to add depth. Other than that–big fan–will definitely be making again!
- Danielle —April 14, 2016 @ 6:52 pm Reply
  I’m so glad to hear that you enjoyed the chili, LB! And it’s definitely a bit tomato-y, so the chicken broth is a wonderful suggestion for other readers. Thanks for sharing 🙂
Crystal —October 24, 2016 @ 2:05 pm Reply
This was wonderful! My son is recently interested in cooking and we wanted to start with a simple recipe. We didn’t have enough tomato sauce so we added a small can of tomato paste and increased the spices just a bit. I will be making this many times over the next few months!
- Danielle —October 24, 2016 @ 6:30 pm Reply
  I’m so happy to hear that you enjoyed the chili, Crystal! And how fun that your son is interested in cooking, this is definitely a good recipe to start with! 🙂
Andrea —November 1, 2016 @ 3:38 pm Reply
Hi Danielle, I can’t wait to make this in my crock pot soon! My co-worker made it recently and absolutely loved it. The only thing is I’m not a big fan of kidney beans. I was thinking about either doubling up on the black beans or substituting the kidney beans with pinto beans.
What would you suggest?
- Danielle —November 1, 2016 @ 5:38 pm Reply
  That’s wonderful to hear, Andrea! You can certainly replace the kidney beans with another bean, doubling the black beans or using pinto beans would work great!
Ted —December 8, 2016 @ 12:04 pm Reply
I know this says that it serves 6, but do you know the actual serving size?
- Danielle —December 8, 2016 @ 7:32 pm Reply
  Hi, Ted! I usually don’t measure out an exact amount for each portion, but it’s always plenty enough to serve 6 people. The next time I make a batch though, I’ll measure out the serving size and update the recipe!
  - Ted —December 8, 2016 @ 9:19 pm Reply
    Thank you. I put everything I eat into MyFitnessPal and it asks for serving sizes.
Lisa B —December 17, 2016 @ 5:06 pm Reply
This was a great recipe!!
- Danielle —December 18, 2016 @ 12:13 pm Reply
  Thank you, Lisa! So glad you liked the recipe 🙂
Sarah —January 27, 2017 @ 9:46 am Reply
How spicy is this? Have some picky kids who won’t want to eat if too spicy.
Thanks!
- Danielle —January 27, 2017 @ 2:31 pm Reply
  Hi, Sarah! In my opinion, it’s not very hot or spicy. If you’re worried about it, you can use less spices and then add more to your preference. Hope that helps!
Christopher-Carlyle Carson —February 3, 2017 @ 4:09 am Reply
Hi Danielle. New follower here! I have a question, is there only 4 oz of ground turkey in this recipe?
- Danielle —February 3, 2017 @ 1:52 pm Reply
  You’ll need 1 and 1/4 pounds of ground turkey (1.25 pounds) or 20 ounces for this recipe 🙂
  - Christopher-Carlyle Carson —February 3, 2017 @ 10:21 pm Reply
    Well, I feel stupid. lol I figured that shortly after I asked the question, but thanks. Do we drain the onions and ground turkey after cooking them?
    - Danielle —February 4, 2017 @ 8:32 am Reply
      Yes, I always do before adding them to the crockpot. I’ll update the recipe to include that!
      - Christopher-Carlyle Carson —February 4, 2017 @ 6:32 pm
        I didn’t do that and it turned out fine. It was very tasty. My mom tried it and she scraped the bowl clean. Good job!
      - Danielle —February 5, 2017 @ 10:13 pm
        So glad to hear everyone enjoyed the chili!
Chris —February 12, 2017 @ 4:49 pm Reply
Since chilli is one of those meals made for tayloring to your own liking I was glad to find your recipe which I found simple and easy to put together. I did how ever on the tayloring note add a half can of garbanzo beans and no salt added sweet corn each and since I like a little spice 1/2 tbsp of cayenne pepper was added too. Very tasty recipe. I will surly use it again as a base to my tayloring ☺ Thanks!
- Danielle —February 13, 2017 @ 7:52 am Reply
  Those adjustments sound great, Chris! I may need to try that out next time I make this recipe! Thanks for sharing 🙂
Irene —March 2, 2017 @ 8:18 pm Reply
Hi Danielle.
This recipe sounds great and was wondering if it would work in a 4 quart slow cooker? It seems like it might or does it pretty much fill up a 6 quart one?
Thanks.
- Danielle —March 3, 2017 @ 1:29 pm Reply
  Hi, Irene! I think that it might fit in a 4 quart slow cooker. If not, you can always simmer it on the stove for a little while instead 🙂
Jason —December 19, 2017 @ 7:31 am Reply
After using this recipe in the crockpot for two years, I finally tried it in my relatively new pressure cooker. Converted seamlessly! 15 minutes instead of 6 hours–done before the cornbread!
- Danielle —December 19, 2017 @ 10:08 am Reply
  Glad to hear that, Jason! I’ve been wanting to get an instant pot, I may need to try that out!
Emily —February 25, 2018 @ 11:46 am Reply
Hi! Looks so yummy. My crockpot is either 4 hours (high) or 8 hours (low). Do you suggest turning it off when it gets to 3 or can it be in for the full 4 hours?
- Danielle —February 26, 2018 @ 10:07 am Reply
  Hi, Emily! 4 hours on high should be fine.
Jackie —November 12, 2018 @ 2:05 pm Reply
Great chili! My entire family loved it, even my dad who is very picky!
THANK YOU-
Jackie
- Danielle —November 12, 2018 @ 2:26 pm Reply
  That is so wonderful to hear, Jackie!
John —December 3, 2018 @ 8:21 pm Reply
Where do you buy 1.25 lbs of turkey?
- Danielle —December 4, 2018 @ 9:06 am Reply
  You can find 20-ounce packages of ground turkey in the meat section.
  - Dorene Whatley —December 28, 2018 @ 4:44 pm Reply
    This chili turned out a bit too tomato-ey for my tastebuds as i sometimes get heartburn from them. Can i add perhaps some sour cream and canned cream style corn to sweeten it up a bit and tone down the heavy tomato taste?
    - Danielle —December 29, 2018 @ 9:04 am Reply
      It really just depends on your personal preference. You could stir some into a small serving and see how it tastes first.
Jen —February 24, 2019 @ 9:14 pm Reply
This was amazing! My family loves it. Thank you!
Dominnique —April 19, 2019 @ 2:35 pm Reply
Have you tried the recipe just cooking it in a pot on the stove? Do you think the cooking time would be hugely adjusted?
- Danielle —April 19, 2019 @ 5:37 pm Reply
  I haven’t tried it, but I imagine that would be fine. You would definitely need to cut down on the cooking time quite a bit though.
Maggie McTeer —October 4, 2019 @ 8:58 pm Reply
I’m making this tomorrow and am wondering what I can do to make it a little bit more spicy?! more chili powder or cayenne?
- Danielle —October 7, 2019 @ 9:02 am Reply
  You could add some cayenne. I would just start with a small amount, then add more as needed.
Suzy —March 23, 2020 @ 5:34 pm Reply
This is the Best Crockpot Turkey Chili. I make it a lot and freeze the leftovers for quick meals through the year. Had a Chili Cook off at our campground last year and out of 25 different chilies, I won first place with this recipe. I usually double it and only put in one can of black beans instead of two. This is sure a 5 star recipe.
Arlene —August 27, 2020 @ 3:36 pm Reply
I love this recipe and have made it a bunch of times! It’s great! I was wondering if you had an instant pot version?
- Danielle —August 28, 2020 @ 9:55 am Reply
  So glad you enjoyed the recipe, Arlene! I don’t have an instant post version, but if I ever do test it in an instant pot I’ll be sure to update the recipe notes.
Joel —September 29, 2020 @ 11:16 am Reply
Made this a bunch of times, only change is I add another can of kidney beans and a 4 ounce can of chili peppers. Always delicious!

Simple Crockpot Turkey Chili Recipe - Live Well Bake Often (2024)

FAQs

What is the secret to really good chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

See Details ›

How long can you leave chili in a crockpot on low? ›

The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

Tell Me More ›

Is 4 hours on high the same as 8 hours on low in a slow cooker? ›

The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.

Does chili taste better in the crockpot? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer.

What is the best meat to cook in a slow cooker? ›

Choose the right cut: Chuck roasts, short ribs, pork shoulders and lamb shanks (think fatty and tougher meats) become meltingly tender with the moist, low heat of a slow cooker. Leaner cuts like pork tenderloin tend to dry out. Likewise, dark meat chicken — thighs, drumsticks, etc.

Find Out More ›

Is it better to cook a crockpot on low or high? ›

Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting.

Discover More Details ›

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Show Me More ›

Should chili be thick or soupy? ›

Ideally, chili should simmer low and slow. This allows some of the liquid to evaporate and results in a thicker consistency and deeper, more complex flavor as the aromatics and spices release their superpowers.

How do you make chili a deeper flavor? ›

How to Give Chili a Flavor Boost

Add something acidic. ...
Try to identify what about your chili is boring. ...
Add tomato paste. ...
Drop in some chocolate. ...
Embrace pickling liquid. ...
Stir in some molasses.

Get More Info Here ›

What brings out the flavor in chili? ›

Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Read The Full Story ›

What makes the best chili meat? ›

The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!

Why would you put vinegar in chili? ›

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.