There's something incredibly cozy and satisfying about a big pot of chili simmering away, filling the house with warm spices. This Easy Slow Cooker Turkey Chili Recipe hits that comfort-food mark perfectly while staying on the lighter side. It’s one of those meals you make once and keep coming back to, especially when you want dinner done with as little fuss as possible.

Two white bowls filled with chili sit on a white marbled surface. Each bowl has a vibrant mix of red and dark red beans, orange kidney beans, chunks of browned meat, and orange bell peppers in a thick red tomato sauce. On top, there are layers of shredded white cheese, dollops of white sour cream, diced green avocado, and thin green sliced jalapeños with bright green cilantro leaves. A silver spoon is in the closer bowl. To the right, a white rectangular plate holds several pieces of golden cornbread with a crumbly texture, and a small white bowl with shredded cheese is placed to the left. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Slow Cooker Turkey Chili Recipe
Top Tip
How to Serve Easy Slow Cooker Turkey Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Slow Cooker Turkey Chili Recipe

Why You'll Love This Recipe

This chili recipe has become my go-to when I need something hearty and satisfying without the heaviness. Best of all, it uses ground turkey, which keeps it lean but still packed with flavor, making it a win-win for taste and health.

Set-it-and-forget-it convenience: Just toss everything in your slow cooker in the morning, and dinner’s ready after work or school.
Lean and nutritious: Ground turkey keeps it lighter than traditional beef chili, but the blend of beans and veggies makes it super filling.
Versatility: You can easily dial up or down the spice and swap ingredients for what you have on hand.
Feeds a crowd: This recipe makes a big batch, perfect for families, potlucks, or meal prep for the week.

A white bowl filled with a thick chili soup, showing three main layers: the bottom layer is a rich red tomato-based broth, the middle layer has small chunks of cooked ground meat mixed with black beans, and the top layer shows diced red and yellow bell peppers and corn kernels scattered throughout. The texture looks hearty with visible pieces of ingredients floating evenly. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this chili plays a part in building layers of flavor and texture while keeping things healthy and hearty. Buying fresh produce and quality canned goods will elevate the dish, but it’s forgiving enough to work with pantry staples.

Flat lay of a small white ceramic bowl of golden olive oil, a white ceramic plate with a mound of raw, pink lean ground turkey, a whole medium yellow onion with a few diced pieces beside it, one whole fresh red bell pepper sliced to show inside, one whole fresh yellow bell pepper chopped, a simple white bowl filled with smooth red tomato sauce, another white bowl with red petite diced tomatoes, two white bowls each containing glossy black beans and red kidney beans rinsed and drained, a white bowl holding sliced green jalapeño peppers, a small white bowl of bright yellow frozen corn kernels, small piles of deep red chili powder and light brown cumin powder, scattered fresh black peppercorns and coarse salt crystals in a tiny white dish, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Olive oil: A healthier fat to start browning the turkey and build flavor without overpowering the chili.
Ground turkey: It’s lean, cooks quickly, and soaks up spices beautifully, making your chili lighter but still meaty.
Onion: Adds sweetness and depth, especially when it softens during the slow cooking.
Red and yellow peppers: Bring color, crunch, and a mild sweetness that balances the spices.
Tomato sauce & diced tomatoes: The rich, tangy base that holds everything together.
Black and kidney beans: Protein-packed and sturdy, they add bulk and creaminess without meat.
Deli-sliced tamed jalapeño peppers: These add gentle heat and a bit of tangy brightness without overwhelming the palate.
Frozen corn: A touch of sweetness and texture that complements the beans and peppers perfectly.
Chili powder & cumin: The all-star spices that give chili its signature smoky, warm flavor.
Salt & pepper: Essential seasoning to bring all the flavors to life.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I adore this Easy Slow Cooker Turkey Chili Recipe is that it's so adaptable. You can tweak it based on what you’ve got in your fridge or how spicy you want it. Feel free to experiment!

Variation: Whenever I want a bit more kick, I swap out the tamed jalapeños for fresh diced jalapeños or add a pinch of cayenne. It wakes up the dish without overpowering it.
Dietary swap: Ground chicken works great here if turkey's not your favorite, or ground beef if you want something richer.
Veggie boost: Adding chopped zucchini or carrots gives it some extra nutrition and texture—and it cooks beautifully in the slow cooker.

Step-by-Step: How I Make Easy Slow Cooker Turkey Chili Recipe

Step 1: Brown the Turkey for Flavor

I start by heating a tablespoon of olive oil in a skillet over medium heat, just enough to get a little sizzle. Then I add the lean ground turkey, breaking it up as it browns. This step is key — browning the meat properly adds a deep, rich flavor that you just can’t get if you toss everything in raw. Once it’s lightly golden and no longer pink, I transfer it straight into my slow cooker.

Step 2: Add All the Veggies and Beans

Next up, the aromatic veggies. I dice my onion, red and yellow peppers, and toss them into the slow cooker along with the tomato sauce, diced tomatoes, rinsed black and kidney beans, tamed jalapeño peppers, and frozen corn. The colors already make it look so inviting. I sprinkle in the chili powder and cumin, then season with salt and pepper — but I usually wait to fully adjust seasoning at the end.

Step 3: Slow Cook on Your Schedule

Cover the slow cooker and set it to cook on High for about 4 hours, or on Low for 6 hours if you want to start it earlier in the day. The beauty here is that those long cooking times let all the flavors marry beautifully without any extra work on your part. Plus, the turkey stays tender and the beans soften just right.

Step 4: Final Taste and Serve

Before serving, I always give the chili a good stir and taste it to see if it needs more salt, pepper, or even a pinch more chili powder. Then, it’s time to ladle it out and pile on your favorite toppings. This is my absolute favorite part.

Top Tip

Having made this chili dozens of times, I’ve learned a few things that make a big difference in flavor and ease. These little tricks help it taste like you slaved over the stove, even though you barely did.

Brown Your Turkey First: Don’t skip this—browning seals in flavor and creates those delicious browned bits that enrich the chili.
Drain and Rinse Your Beans: It cuts down on excess salt and prevents your chili from tasting canned or too heavy.
Add Frozen Corn Last: If you want the corn to keep a bit of texture and snap, stir it in during the last hour of cooking instead of the beginning.
Adjust Seasonings After Cooking: The slow cooker can mellow spices, so always check and tweak your chili's flavor just before serving.

How to Serve Easy Slow Cooker Turkey Chili Recipe

slow cooker turkey chili - Serving Suggestion

Garnishes

I love topping my chili with a little shredded sharp cheddar cheese—it melts in perfectly. I also add green onions for brightness and a creamy dollop of Greek yogurt instead of sour cream for tang and extra protein. A few avocado slices on top add that silky, buttery finish that makes every bite richer.

Side Dishes

This chili pairs beautifully with simple sides like cornbread or tortilla chips to scoop it up. Sometimes, I serve it alongside a green salad dressed in lime vinaigrette to keep things fresh and contrast the warm chili flavors.

Creative Ways to Present

For a fun twist, I sometimes serve the chili in little bread bowls during weekend get-togethers—it’s such a hit and feels fancy without any fuss. Another favorite is layering the chili in a casserole dish topped with cheese and baked for a chili pot pie variation. It’s surprisingly easy and impressive!

Make Ahead and Storage

Storing Leftovers

I let leftover chili cool to room temperature, then store it in airtight containers in the fridge. It keeps for up to 4 days, making it super handy for quick lunches or easy dinners later in the week.

Freezing

This chili freezes like a dream. I portion it into freezer-safe containers or bags, label them with the date, and freeze for up to 3 months. When you thaw it, it tastes almost as good as fresh—perfect for batch cooking and busy days.

Reheating

Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally. If it feels too thick, add a splash of water or broth to loosen it up. For a microwave, use a microwave-safe dish covered with a lid or wrap, heating in 1-minute bursts and stirring in between.

Frequently Asked Questions:

Can I make this recipe spicy?

Absolutely! While the recipe uses tamed jalapeño peppers to keep the heat mild, you can swap them for fresh jalapeños or add cayenne pepper or hot sauce to taste during cooking or at the end. Start with small amounts and adjust, since slow cooking can mellow spices.

Can I prepare this chili ahead of time?

Yes! In fact, the flavors improve if you make this chili a day in advance. Prepare it fully, then refrigerate overnight. Reheat gently before serving, adjusting seasoning if needed. It’s great for meal prepping or serving for gatherings.

What slow cooker size is best for this recipe?

A 6-quart slow cooker works perfectly for this recipe, providing enough space for all the ingredients to cook evenly without spilling over. If your slow cooker is smaller, you might need to reduce the recipe or use a larger one for bigger batches.

Can I substitute the beans or meat?

Definitely! You can swap ground turkey for ground chicken or beef depending on your preference. The beans can also be adjusted — pinto, navy, or cannellini beans all work well. Just remember to rinse canned beans to reduce salt and improve taste.

Final Thoughts

This Easy Slow Cooker Turkey Chili Recipe really is one of my kitchen staples. It’s comforting, easy, and endlessly customizable, which makes it perfect for busy days or feeding friends without stress. I hope you give it a try and find yourself reaching for it again and again just like I do. Trust me, once you experience that warm, spiced goodness effortlessly waiting for you at dinnertime, it’ll be a favorite in your recipe rotation too.