If you love chili season but want something a little lighter than the usual beef version, this crockpot turkey chili is exactly the swap you’re looking for.
It’s built with lean ground turkey instead of beef, so you get all the same cozy chili flavor with less saturated fat, plus a solid hit of protein in every bowl.
The crockpot does almost all the work here: brown the turkey, dump everything else in, and let it simmer while you handle the rest of your day. By dinnertime, you’ve got a pot of thick, well-seasoned chili that tastes like it took a lot more effort than it actually did.
Crockpot Turkey Chili
This crockpot turkey chili is proof that lighter doesn't mean less satisfying. Lean ground turkey, two kinds of beans, and a mix of warm spices simmer together low and slow until the whole pot thickens, deepens in flavor, and turns rich. It's a healthier spin on the classic, but nobody at the table will be asking where the beef went.
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground turkey (93/7)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup chicken or turkey broth
- 2 tablespoons tomato paste
- Toppings: shredded cheese, avocado, sour cream, chopped cilantro (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink, about 6 to 8 minutes.
- Add the diced onion and bell pepper to the skillet and cook for another 3 to 4 minutes, until the onion starts to soften.
- Stir in the garlic, chili powder, cumin, smoked paprika, oregano, salt, and cayenne (if using). Cook for 30 seconds, until fragrant.
- Transfer the turkey mixture to the crockpot. Add the crushed tomatoes, diced tomatoes, kidney beans, black beans, broth, and tomato paste. Stir well to combine.
- Cover and cook on low for 6 hours, or on high for 3 hours, until the flavors have melded and the chili has thickened.
- Taste and adjust salt before serving. Ladle into bowls and top with your favorite toppings.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 483Total Fat: 22gSaturated Fat: 5gUnsaturated Fat: 17gCholesterol: 157mgSodium: 691mgCarbohydrates: 25gFiber: 9gSugar: 5gProtein: 49g
All nutritional values provided on this website (including calories, macros, and nutrient percentages) are estimates intended for informational and educational purposes only. These values are calculated using online recipe nutrition databases and software. Because individual cooking methods, product brands, ingredient substitutions, and exact portion sizes vary, the actual nutritional content of your meal may differ from the estimates shown here.
Ingredient Swaps
- Ground chicken instead of turkey: Ground chicken works the same way here and cooks up just as lean. Use the same amounts and timing.
- Budget swap for fresh peppers: A 10-ounce bag of frozen diced bell peppers works just as well and skips the chopping. Add it straight to the skillet, no need to thaw first.
- No crockpot? Stovetop version: Brown the turkey and vegetables as directed, then add everything to a large pot and simmer on low, covered, for 45 minutes, stirring occasionally.
Variations
- White bean turkey chili: Swap the kidney and black beans for two cans of white (cannellini) beans and stir in a cup of frozen corn for a lighter, brighter chili.
- Turkey pumpkin chili: Stir in 1/2 cup of canned pumpkin puree (not pumpkin pie filling) along with the tomatoes for a subtly sweet, fall-flavored twist.
- Sweet potato turkey chili: Add 2 cups of peeled, diced sweet potato to the crockpot at the start of cooking for extra fiber and a heartier bowl.
Storage and Meal Prep Tips
This chili is one of those recipes that tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days, or portion it into individual containers for easy grab-and-go lunches.
It also freezes well for up to 3 months. Thaw overnight in the fridge, then reheat on the stove or in the microwave, adding a splash of broth if it’s thickened too much.
FAQ
Is turkey chili healthier than beef chili?
Turkey chili is generally lower in saturated fat than beef chili, especially when you use lean ground turkey (93/7 or leaner). It still delivers a comparable amount of protein per serving, which makes it a solid swap if you’re watching fat intake without wanting to give up chili night.
Can I make this in the Instant Pot instead of a crockpot?
Yes. Brown the turkey using the sauté function, then add the remaining ingredients and pressure cook on high for 10 minutes with a quick release. The texture comes out just as good as the slow cooker version.
How do I thicken crockpot turkey chili?
If your chili is thinner than you’d like after cooking, remove the lid for the last 30 to 45 minutes of cook time to let some liquid evaporate. You can also stir in a tablespoon of tomato paste or mash a few of the beans against the side of the pot to naturally thicken it.
Can I make this without beans?
Yes, you can leave the beans out entirely or replace them with an extra cup of diced bell pepper or zucchini for texture. The chili will be a bit thinner, so you may want to reduce the broth by about half a cup.
Is this chili kid-friendly?
Skip the cayenne pepper, and it’s a mild, kid-friendly chili. You can always add hot sauce or extra cayenne to individual bowls at the table for the adults who want more heat.
How long does crockpot turkey chili last in the fridge?
It keeps well in an airtight container in the fridge for up to 4 days, and it reheats nicely on the stove or in the microwave.
Can I double this recipe?
Yes, as long as your crockpot is large enough (a 6-quart or bigger works well). Doubling won’t change the cook time much, but check that everything fits with room for the lid to seal properly.
Conclusion
This crockpot turkey chili gives you all the cozy, spoon-clinging comfort of a classic chili night without leaning on ground beef to get there, so you can keep the protein high and the effort low.
Set it in the morning, and dinner is basically done by the time you need it. If you’re looking for a new way to rotate through chili season, this one is worth adding to the regular lineup.
