This crockpot turkey chili is my go-to for busy weeknights when I want something warm and satisfying without spending too much time in the kitchen. It’s honestly a game of flavor over fuss—lean turkey, smoky spices, and tender beans all simmered to perfection while I juggle other chores or just breathe a little extra. The slow cooker does the heavy lifting, transforming simple ingredients into something that feels like a real treat, even if I’ve only got a few minutes to prep.

What I love most is how forgiving and adaptable this chili is. I can toss in whatever beans or veggies I have on hand, and it still turns out rich and hearty. Plus, the smell filling the house—smoky, spicy, with a hint of garlic—makes everyone come running. It’s one of those dishes that feels like a warm hug, but with minimal effort and maximum flavor.

This recipe is inspired by the need to make weeknight dinners faster without sacrificing flavor, using my slow cooker to transform simple turkey into a comforting, smoky chili in one pot—no fuss, just hearty goodness.

The story behind this recipe

This recipe first came about on a chilly autumn day when I was craving something warm and filling but didn’t want to stand over the stove for hours. I grabbed some ground turkey, a handful of spices, and threw everything into the slow cooker before heading out for a quick walk. Coming back, the house smelled smoky and inviting, and I knew I’d stumbled on something special.
What keeps me coming back to this chili is how it feels like a small victory—turning simple, everyday ingredients into a meal that’s comforting and satisfying. It’s also a reminder that good food doesn’t have to be complicated. Sometimes, the best recipes are born out of a need for ease, a pinch of improvisation, and a little patience while the flavors meld.
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Ingredient breakdown

Ground turkey: I like using lean, moist turkey because it cooks evenly and keeps the chili from feeling greasy. If you want darker, richer flavor, try dark meat turkey or even a mix, but watch the fat content.
Canned diced tomatoes: The bright, acidic punch of tomatoes is essential. If you prefer a deeper, smoky flavor, swap for fire-roasted tomatoes—just open the jar and breathe in that roasted aroma before pouring.
Chili spices: I rely on cumin and smoked paprika to add warmth, but a pinch of cinnamon can surprise with a subtle sweetness. Adjust the spice level to your taste—more cayenne for heat or less for milder comfort.
Beans: Kidney, black, or pinto beans all work. I usually drain and rinse to keep the chili from getting too thick or starchy. If you’re short on time, canned beans are your best friend—they’re already cooked and tender.
Bell peppers: I like adding diced colorful peppers for crunch and sweetness. If you have frozen peppers, toss them in frozen—no need to defrost, just add a few extra minutes to cook through.
Onions & garlic: Sautéing these first in a pan before adding to the slow cooker releases a sweet aroma that forms the chili’s base. If you’re in a rush, minced garlic and onion powder work, but fresh does give that vibrant flavor.
Broth or water: Using chicken broth adds depth, but water is fine if you want a lighter dish. If it looks too thick during cooking, splash in a little more liquid—your chili should be thick but pourable, not gloopy.

Spotlight on key ingredients

Spices:

Ground turkey: I prefer lean, moist turkey because it cooks evenly and keeps the chili from feeling greasy. If you want darker, richer flavor, try dark meat turkey or a mix, but watch the fat content.
Canned diced tomatoes: The bright, acidic punch of tomatoes is essential. If you prefer a deeper, smoky flavor, swap for fire-roasted tomatoes—just open the jar and breathe in that roasted aroma before pouring.
Chili spices: I rely on cumin and smoked paprika to add warmth, but a pinch of cinnamon can surprise with a subtle sweetness. Adjust the spice level to your taste—more cayenne for heat or less for milder comfort.

Vegetables:

Beans: Kidney, black, or pinto beans all work. I usually drain and rinse to keep the chili from getting too thick or starchy. If you’re short on time, canned beans are your best friend—they’re already cooked and tender.
Bell peppers: I like adding diced colorful peppers for crunch and sweetness. If you have frozen peppers, toss them in frozen—no need to defrost, just add a few extra minutes to cook through.

Notes for ingredient swaps

Dairy-Free: Use coconut milk or omit cheese for a creamy, dairy-free chili that still feels rich and satisfying.
Low-Sodium: Opt for no-salt-added canned tomatoes and beans, and season gradually to control saltiness.
Vegetarian: Swap ground turkey for lentils or mushrooms—both add umami and texture without meat.
Gluten-Free: Ensure spices and broth are gluten-free—most are, but double-check labels to avoid fillers or additives.
Extra Heat: Add a dash of hot sauce or chopped fresh jalapeños if you like your chili fiery and bold.
Sweetness: Toss in a pinch of cocoa powder or a splash of balsamic vinegar to deepen the smoky, savory notes.
Vegan: Replace turkey with tempeh or tofu, and use vegetable broth—keeps it hearty and plant-based.

Equipment & Tools

Slow cooker: Main vessel for cooking and melding flavors over hours.
Skillet: For browning the turkey and aromatics initially.
Wooden spoon: Stirring and breaking apart meat for even browning.
Measuring cups: Accurately measure liquids, spices, and ingredients.

Step-by-step guide to crockpot turkey chili

Gather your equipment: a slow cooker, a large skillet, a wooden spoon, and a measuring cup. The skillet is for browning, the slow cooker for simmering, and the spoon for stirring.
In the skillet, heat a tablespoon of oil over medium heat (about 160°C/320°F). Add diced onions and minced garlic, cook until fragrant, about 3-4 minutes, until translucent and aromatic.
Add ground turkey to the skillet. Cook, breaking it apart with the spoon, until browned all over, about 7-8 minutes. If it releases too much liquid, drain excess fat.
Transfer the browned turkey mixture to the slow cooker. Pour in one can of diced tomatoes (14 oz), two cans of beans (15 oz each, drained), and a cup of chicken broth or water.
Stir in 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and salt and pepper to taste. Add diced bell peppers if desired for color and crunch.
Set the slow cooker to low (about 90°C/195°F) and cook for 6-8 hours. If in a hurry, high (about 120°C/250°F) for 4 hours works too.
Every couple of hours, give it a gentle stir to keep everything evenly combined. The chili should smell smoky and spicy, with bubbling edges after about 2 hours.
Check for doneness: the meat should be tender and flavors melded. If the chili looks too thick, stir in a splash more broth or water. If it’s too thin, uncover and cook on high for 20-30 minutes.
Once cooked, turn off the slow cooker. Let it rest for 10 minutes to allow flavors to settle. Serve hot, garnished with fresh cilantro or shredded cheese if you like.

Once off heat, let the chili rest for 10 minutes. Serve straight from the slow cooker or ladle into bowls. Garnish with fresh herbs or cheese for added flavor and texture.

How to Know It’s Done

Meat is fully browned and no pink remains.
Chili is bubbling around the edges and smells smoky and spicy.
Consistency is thick but pourable, not gloopy or watery.