Make chilly days a little more bearable with this Slow Cooker Turkey Chili recipe. Just because it’s made with lean ground turkey doesn’t mean it lacks flavor! It’s an easy, hearty meal to make and perfect for busy weeknights. 

Slow Cooker Turkey Chili | Kita Roberts

There’s a time and a place for a big bowl of comfort food that you just want to shove your face into. And it is our belief that that moment can be any time the mood strikes when it comes to chili. It breaks the soup and stew rule of cold-weather dining. Chili’s the perfect as a topper on just about anything. And can bring a crowd of opinionated eaters together to argue over flavors and texture at a tailgate on any day there’s a game to watch.

This slow cooker version uses ground turkey to lighten things up a bit but is still kicking it with flavor. Make a big batch today and feed your game-day crowd, or divvy up and freeze for easy weeknight dinner recipes.

When it comes to lighter meals, we aren’t about giving up flavor. Sure, we can minimize the fat and keep things healthy by using ground turkey, like in our favorite ground turkey meatballs or this air-fried turkey meatloaf. But all of these recipes are loaded with flavor—so much so that no one is complaining. 

What Is Crockpot Turkey Chili?

Unlike traditional chili made with ground beef, this chili is made with lean ground turkey, like our regular ground turkey chili and turkey quinoa chili.

We love using a slow cooking method to make this dish because it means we can set it and forget it. It’s the perfect meal for busy days when you need to get stuff done and not add another thing to your to-do list. Or, if you’re planning on serving a large crowd, this turkey chili is the way to go.

Slow Cooker Turkey Chili | Kita Roberts

Slow Cooker Turkey Chili Ingredients

  • Good White Bread – adds bulk to the ground turkey. 
  • Whole Milk – adds moisture and creaminess to the chili. 
  • Lean Ground Turkey – our lean protein for this recipe. You could also use ground chicken if you like. 
  • Salt and Pepper
  • Vegetable Oil – for cooking the aromatics and spices. 
  • Onions – provide a depth of flavor. 
  • Chili Powder – moderately spicy. Adds that classic chili flavor. 
  • Tomato Paste – adds a burst of meaty umami flavor. 
  • Garlic Gloves – you could also use garlic powder if needed. 
  • Ground Cumin – adds an earthy, slightly nutty flavor. 
  • Fresh Oregano – adds a peppery, sweet vibe. 
  • Red Pepper Flakes – add a slight kick of heat. 
  • Tomato Sauce – helps thin out the chili. 
  • Dark Red Kidney Beans – you can use other types of beans if you like, such as black beans, white beans, or pinto beans. 
  • Diced Tomatoes – provide texture and some veggies. 
  • Low-Sodium Chicken Broth – also helps thin out the chili without skimping on flavor. 
  • Soy Sauce – adds umami flavor. 
  • Brown Sugar – adds a touch of sweetness. 
  • Chipotle Peppers in Adobo Sauce – add a kick of heat. 

How to Make Turkey Chili in a Slow Cooker

First, ensure all your vegetables are prepped and ready to use.

Next, in a large bowl, combine the bread and milk and mash them together using a fork. Season the mixture with 1 teaspoon of salt and 1 teaspoon of pepper. Then, mix in the ground turkey by hand until well combined.

Now, heat the vegetable oil in a large skillet over medium heat until it starts shimmering. Add the onion, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes. Cook for 8 to 10 minutes or until the onions are soft.

Then, add the turkey mixture to the skillet and cook for 6 minutes, making sure to break up and stir the meat as needed until no pink remains. Stir in the tomato sauce and scrape up any browned bits from the bottom of the skillet.

Next, transfer the turkey mixture to a large slow cooker and add the kidney beans, soy sauce, brown sugar, and minced chipotle chile.

Cover the slow cooker and cook on low for 4 to 6 hours.

Finally, serve the chili with your favorite toppings, such as sour cream, shredded Monterey Jack cheese, additional hot sauce, chopped avocado, and any other toppings you prefer.

Girl Carnivore Expert Recipe Tips

  • Feel free to play around with the spices in this recipe to create your own unique flavor profile. 
  • Make a double batch for a larger crowd. 
  • Save time on a busy day and make the chili 1-2 days ahead of time. When you’re ready to serve, set your slow cooker to WARM and heat for 30 minutes to an hour. 
Slow Cooker Turkey Chili | Kita Roberts GirlCarnivore

What to Serve With a Bowl of Chili

This turkey chili wouldn’t be complete without a classic baguette or slice of homemade bread. Or pile it on top of a baked potato or make loaded chili french fries.

Leftovers & Reheating

Store leftover turkey chili in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 6 months. 

To reheat, set a small saucepan on the stovetop on medium heat. Add your leftover chili and reheat until warm.

Note: You can reheat the chili from frozen using the same method. 

More Slow Cooker Recipes

Change up your regular rotation with this slow cooker chili recipe. It’s the perfect easy recipe for any time of year.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Slow Cooker Turkey Chili

5 from 1 vote
Prep: 20 minutes
Cook: 4 hours
Resting Time: 10 minutes
Total: 4 hours 30 minutes
Servings: 6
Slow Cooker Turkey Chili | Kita Roberts
This slow cooker turkey chili recipe features lean ground turkey, kidney beans, and warm chili spices for a thick, hearty, hands-off meal. Just dump and go!


  • 2 slices good quality white bread
  • 1/4 cup whole milk
  • 2 lbs ground turkey
  • salt and pepper to taste
  • 3 tbs vegetable oil
  • 3 onions diced
  • 1/4 cup chili powder
  • 1/4 cup tomato paste
  • 6 garlic cloves minced
  • 1 tbs ground cumin
  • 1 tbs minced fresh oregano
  • 1/2 tsp red pepper flakes
  • 1 15 oz can tomato sauce
  • 2 15 oz cans dark kidney beans drained and rinsed
  • 1 28 oz can diced tomatoes
  • 1 1/2 cups low-sodium chicken broth
  • 3 tbs soy sauce
  • 1 tbs brown sugar
  • 2 tsp canned chopolte chili in adobo sauce minced


  • Make sure all your veggies are prepped and ready to go.
  • In a large bowl, add the bread and milk. Mash with a fork.
  • Season with 1 teaspoon of salt and pepper and mix in the ground turkey by hand.
  • In a large skillet over medium heat, heat the vegetable oil until shimmering.
  • Add the onion, chili powder, tomato paste, garlic, cumin, oregano, and pepper flakes.
  • Cook 8 to 10 minutes, until onions are soft.
  • Add the turkey mixture to the skillet and cook 6 minutes, breaking up and stirring as needed so that no pink remains.
  • Stir in the tomato sauce and scrape up and browned bits.
  • Transfer turkey mixture to a large slow cooker and add the kidney beans, soy sauce, brown sugar, and minced chipotle chile.
  • Cover and cook on low for 4 to 6 hours.
  • Serve with desired chili fixings. Sour cream, shredded Monteray Jack cheese, additional tabasco sauce, chopped avocado, and any other additional toppings you may enjoy.


Serving: 1serving | Calories: 435kcal | Carbohydrates: 50g | Protein: 51g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 84mg | Sodium: 1453mg | Potassium: 1776mg | Fiber: 14g | Sugar: 14g | Vitamin A: 3709IU | Vitamin C: 27mg | Calcium: 194mg | Iron: 9mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark

Recipe FAQs

How do I make this recipe for meal prep?

After the chili has cooled, pour into individual freezer bags or containers and freeze for up to 6 months. Reheat using the instructions above. 

Can I adjust the spice level?

If you prefer a milder chili, you can reduce or omit the red pepper flakes and chipotle chile. Conversely, if you like it spicier, you can increase the amount of chili powder, add extra red pepper flakes, or include additional chipotle chiles in adobo sauce.

Categories: , , , ,

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. This is in my slow cooker right now. One thing I noticed is that the recipe calls for chicken broth and diced tomatoes, but those ingredients aren’t included in the instructions.

  2. This looks interesting … I need to get ideas for the upcoming chili cook-off at work. I can with all modesty brag that I have won it every year since I’ve been there: that would be one year.

  3. I have only ever made one kind of chili, my dad’s (with the exception of white chili but that’s a whole different animal). I really want to brand out this fall! I like that you added bread to this and dark beans. And of course anything slow cooker rocks.