This classic slow cooker turkey chili is hearty, flavorful, and easy to prepare. It combines ground turkey, two kinds of beans, tomatoes, green chiles, and a balanced blend of spices for a comforting meal the whole family will enjoy. Gluten free, dairy free, soy free.
A steaming bowl of chili is perfect on a cold day. After reintroducing beans into my meals, I wanted to share a classic, bean-filled chili that’s simple to make in the slow cooker. With about 10 minutes of hands-on time and straightforward steps, this recipe yields a flavorful, satisfying chili—much like a cozy slow cooker stew.
What You Need to Make This Classic Slow Cooker Turkey Chili
- 2 lbs ground turkey (or substitute ground chicken or beef)
- 1 onion, diced
- 1 tbsp olive oil
- 4 cloves minced garlic
- 1 red bell pepper, seeded and diced
- 2.5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp garlic powder
- 1.5 tsp sea salt (adjust to taste)
- Cayenne pepper to taste (¼–¾ tsp)
- ¾ cup chicken broth
- 1 can red kidney beans, drained and rinsed
- 1 can Great Northern (or cannellini) beans, drained and rinsed
- 1 14.5 oz can diced tomatoes, with juices
- 1 14.5 oz can tomato sauce or crushed tomatoes
- 1 4 oz can diced green chiles
I like to serve this chili with gluten-free cornbread and a dollop of lactose-free sour cream, but it’s delicious on its own or with your favorite toppings.
How to Make This Classic Slow Cooker Turkey Chili
Heat the olive oil in a large non-stick skillet over medium heat. Add the ground turkey, diced onion, and minced garlic. Sauté 5–7 minutes, breaking up the turkey with a spoon, until the meat is browned and the onions have softened.
Transfer the cooked turkey mixture to the slow cooker. Add the diced red bell pepper, both cans of beans (drained and rinsed), diced tomatoes with juices, tomato sauce or crushed tomatoes, diced green chiles, chicken broth, and all the spices. Stir to combine.
Cook on high for 3–4 hours or on low for 7–8 hours. Taste near the end of cooking and adjust salt, cayenne, or other seasonings as desired.
FAQ’s
Can you freeze chili? Yes. Let the chili cool, then transfer it to airtight containers, leaving a little space at the top. Freeze for up to 4 months. It will keep in the refrigerator for about 5 days.
How do you reheat turkey chili? Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop for about 20 minutes or in the microwave for 3–4 minutes, stirring occasionally.
Is this chili Whole30 friendly? Not with the beans—legumes are not allowed on Whole30. To make it compliant, substitute about 2 cups of diced sweet potato for the beans.
Can you use a different ground meat? Absolutely. Ground chicken, beef, or venison all work well in this recipe. Adjust cooking times and seasoning to taste.
If you make this slow cooker turkey chili, tag me on Instagram @maryswholelife so I can see your photos!
Looking for other slow cooker recipes?
Dairy Free Creamy Chicken & Wild Rice Soup
Paleo Mississippi Pot Roast
Whole30 Zuppa Toscana
Enjoy and stay warm!
*This post may contain affiliate links. If you use one of those links, I may receive a small commission at no extra cost to you. Thank you for supporting Mary’s Whole Life!
Classic Slow Cooker Turkey Chili
Equipment
- Slow Cooker
Ingredients
- 1 tbsp olive oil
- 2 lbs ground turkey (or ground beef/chicken)
- 1 onion, diced
- 4 cloves minced garlic
- 1 red bell pepper, seeded and diced
- ¾ cup chicken broth
- 1 can red kidney beans, drained & rinsed
- 1 can Great Northern or cannellini beans, drained & rinsed
- 1 14.5 oz can diced tomatoes, with juices
- 1 14.5 oz can tomato sauce or crushed tomatoes
- 1 4 oz can diced green chiles
- 2.5 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1.5 tsp sea salt, more to taste
- Cayenne pepper to taste (¼ tsp for mild, up to ¾ tsp for heat)
Instructions
- Heat olive oil in a large non-stick skillet over medium heat. Add ground turkey, diced onion, and minced garlic. Sauté 5–7 minutes, breaking up the turkey, until browned and the onions soften. Transfer the mixture to the slow cooker.
- Add the red bell pepper, drained beans, diced tomatoes with juices, tomato sauce or crushed tomatoes, diced green chiles, chicken broth, and all spices to the slow cooker. Stir to combine.
- Cook on high for 3–4 hours or on low for 7–8 hours. Taste and adjust salt or heat before serving.
Notes
You can freeze this chili in an airtight container for up to 4 months—allow it to cool and leave space at the top of the container. Refrigerate leftovers for up to 5 days.
To make on the stovetop: brown the turkey, onions, and garlic in a large Dutch oven. Add the remaining ingredients, reduce heat to medium-low, and simmer for at least 20 minutes, up to 4 hours, to deepen the flavors.
Nutrition
All nutrition facts are estimates and may vary based on ingredients and portion sizes. For the most accurate results, weigh ingredients and divide by the number of servings.
Did you make this?
Rate and comment below, and tag @maryswholelife on Instagram.