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Crockpot Turkey Chili

Made with kidney beans, ground turkey, and veggies like peppers, onions, carrots, and tomatoes, this crockpot turkey chili recipe is hearty, filling, and oh so simple to make! With seasonings like chili powder, cumin, smoked paprika, and cinnamon, it has a mild yet robust flavor that’s perfect for the whole family.

Why You’ll Love This Crockpot Turkey Chili Recipe

On a cold winter or fall day, there’s nothing better than a steaming hot bowl of chili. Here’s why you’re going to want to give this crockpot turkey chili recipe a whirl ASAP:

  • The crockpot does almost all of the work. The only “cooking” you do is sautéing the turkey, but then you just throw everything into the crockpot and let it cook for 4 hours! That, my friends, is a time saver and one of my favorite parts about this recipe.
  • Robust and savory flavor. This turkey chili features a combination of classic ingredients combined with a few twists. Namely there is ground cinnamon in here along with chipotle peppers, both of which add a fun element to the flavor profile of this chili.
  • Stores well. The only thing better than freshly made turkey chili is the leftovers the next day! This recipe lasts in the fridge for several days, making it ideal for meal prep, and it freezes well too.

If you love easy chili recipes, then you should also try this crockpot white chicken chili, this dutch oven beef chili, and this crockpot beef and bean chili.

What You’ll Need

This crockpot turkey chili is made with ground turkey, veggies, and a handful of spices. See the recipe card below for exact measurements.

  • Olive oil – Or you can use another cooking oil like grapeseed oil, etc.
  • Ground turkey – I prefer the 93/7 lean fat ground turkey.
  • Veggies – Red onion, red pepper, green pepper, and carrots add flavor and texture to this turkey chili recipe.
  • Chipotle pepper – A chipotle pepper in adobo sauce adds a bit of heat to the chili.
  • Spices – Ground cumin, chili powder, smoked paprika, cilantro, garlic powder, and ground cinnamon flavor the base of this chili.
  • Diced tomatoes – I like the Muir Glen brand.
  • Tomato sauce – Use low sodium to control the salt level of the chili.
  • Water – To ensure that your chili does not become too thick while it cooks.
  • Beans – I use one can each of dark kidney beans and light kidney beans. Be sure to drain and rinse them before using.
  • Garnishes – If desired, you can add sliced green onions, cheddar cheese, and avocado as garnishes.
Process shots of how to make crockpot turkey chili.

How to Make Turkey Chili in the Crockpot

This crockpot turkey chili recipe requires just minutes of hands on time. Be sure to scroll down to the recipe card for more detailed instructions.

  • Cook the turkey. Sauté the ground turkey in olive oil until it is no longer pink.
  • Combine the ingredients. Add the turkey and all other ingredients except for the beans to the crockpot. Stir to mix everything together.
  • Cook the chili. Cook on HIGH for 4 hours.
  • Add the beans. Stir in the kidney beans, then cook the chili for an additional 30 minutes.
  • Serve and enjoy. Add your favorite garnishes and enjoy!
A ladle of turkey chili over a crockpot.

Tips & Recipe Variations

Here are a few tips and tricks that you might find helpful, as well as a few suggestions for how to switch this turkey chili recipe up:

  • Adjust the heat level. This turkey chili is on the mild side. If you like spicy chili, add in some cayenne pepper with the seasonings.
  • Use broth instead of water. I opted for water instead of broth, but feel free to use chicken broth or stock if that’s what you prefer.
  • Switch up the beans. While I used dark and light kidney beans, you can opt to use just one of the two or add in other beans like black beans and pinto beans instead.
A bowl of turkey chili topped with shredded cheese and green onions.

What Goes With Turkey Chili?

When it comes to serving this crockpot turkey chili recipe, I love to load it up with toppings. Here are a few ideas:

  • Shredded cheddar cheese – Queso fresco is also a great option, or you can use another shredded cheese of your choice.
  • Sliced green onions – These make a fantastic garnish, or you could use diced red onions – up to you!
  • Avocado slices – Creamy avocado is a must when it comes to topping your chili.
  • A dollop of sour cream – Plain greek yogurt can be substituted if you don’t have sour cream.
  • Jalapeño slices – Feel free to use either raw jalapeños or pickled jalapeños.

You may also want to consider a side of cornbread or crusty bread to soak up all the goodness! Corn chips are also fun for added crunch and to scoop the chili from the bowl.

A cup of crockpot turkey chili topped with shredded cheese and green onions.

How to Store & Reheat Leftovers

Leftover chili is very easy to save for another meal, here’s the best way to do it:

  • To store. Store leftover turkey chili in an airtight container in the fridge for up to 4 days.
  • To reheat. Individual servings can be reheated in the microwave, while the stovetop works best for larger amounts.

Can I Freeze This Turkey Chili?

Yes, you can also freeze this chili. Once it has cooled completely, transfer it to freezer-safe containers and freeze for up to 3 months. Let your chili thaw in the fridge overnight before enjoying it again.

More Easy Chili Recipes

If you loved this crockpot turkey chili, be sure to try out some of these other easy recipes as well!

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The BEST Crock Pot Chili you'll ever make and under 300 calories a serving! Plus it has a surprise spice you would've never thought to add. This Chili Recipe will blow your mom's out of the water ... sorry mom! |joyfulhealthyeats.com

Crockpot Turkey Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 4 hours 38 minutes
  • Total Time: 4 hours 43 minutes
  • Yield: 911 1x
  • Category: Soups
  • Method: Slow Cooker
  • Cuisine: American


Crockpot turkey chili is the easy comfort food recipe you need for this fall/winter! It’s filled with juicy ground turkey, an assortment of veggies, tender beans, smoked paprika, spicy chili powder, and more!


  • 1 tablespoon olive oil
  • 2 lbs ground turkey (93/7 lean fat)
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 2 large carrots, diced
  • 1 large chipotle pepper (in adobe sauce)
  • 2 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry cilantro
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 28 ounces Muir Glen diced tomatoes
  • 14 ounces low sodium tomato sauce
  • 2 1/2 cups water
  • 14 ounces dark kidney beans, drained and rinsed
  • 14 ounces light kidney beans, drained and rinsed
  • salt to taste
  • Optional Garnish: sliced green onions, shredded cheddar cheese, avocado


  1. Heat a large skillet to medium high heat, add olive oil and ground turkey. Saute until turkey is no longer pink, approximately 6-8 minutes.
  2. In a crock pot, add ground turkey, red onion, red pepper, green pepper, carrots, chipotle pepper, ground cumin, chili powder, smoked paprika, dry cilantro, garlic powder, ground cinnamon, diced tomatoes, tomato sauce, and water. Stir to mix.
  3. Cover and cook on HIGH for 4 hours.
  4. Next add in dark & ligh kidney beans, stir and cook an additional 30 minutes.
  5. Serve!
  6. Optional: garnish with shredded cheddar cheese, green onions, or avocado


  • To store. Store leftover turkey chili in an airtight container in the fridge for up to 4 days.
  • To reheat. Individual servings can be reheated in the microwave, while the stovetop works best for larger amounts.
  • To freeze. Once the chili has cooled completely, transfer it to freezer-safe containers and freeze for up to 3 months. Let your chili thaw in the fridge overnight before enjoying it again.


  • Serving Size: 1 1/2 cups
  • Calories: 247
  • Sugar: 7 g
  • Sodium: 476 mg
  • Fat: 7 g
  • Carbohydrates: 22 g
  • Fiber: 7 g
  • Protein: 21 g
  • Cholesterol: 58 mg

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