Go Back

Crockpot Turkey Chili

This hearty crockpot turkey chili transforms leftover turkey into a warm, flavorful bowl using slow cooking methods. Loaded with smoky spices, beans, and tomatoes, it develops a rich aroma and a thick, comforting texture, perfect for chilly days or post-holiday relaxation. The slow cooker ensures tender meat and well-blended flavors with minimal fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground turkey lean and slightly greasy
  • 1 can (14.5 oz) diced tomatoes fire-roasted optional
  • 1 can (15 oz) kidney or black beans rinsed and drained
  • 1 small onion finely chopped
  • 1 bell pepper red or green bell pepper finely chopped
  • 3 cloves garlic minced
  • 2 cups chicken broth or water with bouillon
  • 2 tbsp chili powder smoked preferred
  • 1 tsp cumin
  • 1/2 tsp cinnamon optional but adds warmth

Equipment

  • Slow Cooker
  • Skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle and stirring spoon

Method
 

  1. Gather all your equipment: slow cooker, skillet, knife, cutting board, measuring cups, and spoons. Set everything within reach to keep your process smooth.
  2. Dice the onion and bell pepper into small, even pieces. Mince the garlic finely. These will soften quickly and distribute flavor evenly in the chili.
  3. Heat a skillet over medium heat and add the ground turkey. Cook for about 5-7 minutes, breaking it apart with your spatula until it turns golden brown and releases a savory aroma.
  4. Transfer the browned turkey to your slow cooker. Add in the chopped onion, bell pepper, and minced garlic. This layering helps develop deep, integrated flavors during slow cooking.
  5. Pour in the diced tomatoes (with their juices), rinsed beans, and chicken broth. Sprinkle in chili powder, cumin, and cinnamon for warmth and smoky depth. Stir everything well to combine.
  6. Cover the slow cooker with its lid and set it to low. Let it cook gently for 6 to 8 hours, allowing the flavors to meld and the turkey to become tender and juicy.
  7. Halfway through cooking, check the chili. If it seems too thick, stir in a splash more broth. This keeps it juicy and prevents burning at the bottom.
  8. Once cooking is complete, open the lid and give the chili a gentle stir. Check that the turkey shreds easily and the beans are soft but not mushy. Adjust seasoning if needed.
  9. Let the chili rest uncovered for about 10 minutes. This helps the flavors settle and slightly thickens the sauce, making it perfect for serving.
  10. Serve the hot chili in bowls, garnished with fresh herbs or a squeeze of lime if desired. Enjoy the comforting, smoky aroma and hearty texture right from the pot.