Craving a hearty, homey chili? Our Crockpot Turkey Chili recipe won’t disappoint! Three kinds of beans, ground turkey, bell pepper, and corn will make this one-pot meal a new favorite. Serve with homemade cornbread and top with spicy jalapeño peppers!
Easy Crockpot Turkey Chili Recipe
This Crockpot Turkey Chili recipe is another one for the recipe files – you’ll find yourself reaching for it again and again when you want to make the easiest, most flavorful crockpot chili. It’s so good with all of your favorite chili toppings – we especially like it topped with shredded cheddar cheese, a dollop of sour cream and some cornbread.
Simple pantry ingredients like canned beans and Rotel make this a snap to put together if you already have everything stocked. Frozen corn adds color and crunch, making this chili one you’ll make over and over.
Want more easy crockpot chili recipes? Try this easy Crockpot Chili or Crock Pot White Chicken Chili! Or make this Instant Pot White Chicken Chili.
Why You’ll Love It
There’s a lot to love about this recipe, starting with the crockpot. You can just toss in the ingredients and let it do all the work. It’s also:
- Healthy. Beans are a heart-healthy food, and this recipe has three different kinds! Beans are also a great source of fiber and protein. Then there’s the turkey. Turkey also is on the healthier side, being lower in fat than ground beef without sacrificing any texture or flavor.
- Versatile. If you don’t have the exact beans called for on the ingredients list, no worries. You can substitute any beans you like in this recipe as long as the total equals three cans worth.
- Great for freezing. Chili freezes really well. You can portion out this recipe for the freezer so you can have it ready for a quick lunch or dinner. It would make a great work lunch! See more storage tips below.
What You’ll Need
Here’s all you need to make this chili:
For the Chili
- Ground turkey
- Yellow onion: Use a medium onion.
- Bell pepper: You can use any color you like.
- Chicken broth
- Rotel: Rotel is canned tomatoes and green chilis. It comes in three different spice levels: mild, original and hot. We use mild when cooking for our kids.
- Kidney beans: Make sure they are dark red kidney beans, from a can.
- Pinto beans: Use canned beans.
- Garbanzo beans: Also known as chickpeas. Use canned beans.
- Corn: Use fresh or frozen corn.
- Chili seasoning: You use our favorite recipe for Chili Seasoning!
- Worcestershire sauce
Topping Ideas
- Sour cream
- Green onions
- Shredded cheese
- Jalapeños: You can use fresh or pickled jalapeños.
- Cornbread: My homemade Classic Cornbread recipe is great with this recipe.
How to Make Turkey Crockpot Chili
You need 10 minutes or less to prepare the turkey; the crockpot will do the rest of the work.
- Cook the turkey: In a medium skillet, cook the ground turkey until browned and crumbly.
- Add remaining ingredients: Add the cooked turkey to the crockpot along with the remaining ingredients. Stir to combine and place the lid on the crockpot.
- Cook the chili: Cook on low for 4 to 6 hours or on high for 6 to 8 hours. Stir well to serve and serve with your favorite toppings.
Tips for Success
Just a few tips to help when you’re making this recipe:
- Use less turkey for a more brothy chili. I used 2 pounds of ground turkey when I made this chili, which made it very hearty and meaty. If you like a more brothy chili, use 1-1 ½ pounds of ground turkey.
- Use any beans you like. Try white or black beans in this recipe for a color and flavor change, or choose from whatever canned beans you have in the pantry.
- Cook it longer. The longer you cook this chili the more flavorful it becomes. So if you have the time, we recommend cooking it on low heat for up to 6 hours for intense depth of flavor.
Serving Suggestions
I would call this chili a one-bowl meal, but it’s always nice to have something to go with it. Some serving suggestions include:
- Salad: A big green salad will balance the heat of the chili. This refreshing Cucumber Tomato Salad would also be great.
- Cornbread: As mentioned, my Classic Cornbread Recipe is a total winner. You can serve it cut up in slices alongside or crumbled over the top of each serving. Or if you don’t have time for that, you can also use our favorite Cheesy Jiffy Cornbread to dress up a box of Jiffy!
- All the toppings! Sour cream, shredded jack or cheddar cheese (or a combo!), jalapeños, avocado … there are lots of choices to mix and match.
Storage and Reheating Options
This recipe makes a lot, so you may have leftovers. Here’s what to do with them.
- To store in the fridge, place cooled chili in an airtight container, put in the fridge, and store for 5 days. Gently reheat in a pot on the stove or in the microwave in a microwave-safe bowl. Check once or twice and stir the chili to make sure it heats evenly.
- To store in the freezer, place cooled chili in a freezer safe bag, place in the freezer, and store for 3 months. You can portion out the chili into individual servings and label the bags for a grab and go meal. Defrost in the fridge before heating through on the stove or in the microwave.
- To reheat, if the chili has become very thick, add a little broth to thin it out again to your desired consistency.
More Easy Crockpot Dinner Recipes
- Crockpot Beef Stew
- Crockpot Ranch Chicken
- Crockpot Salsa Chicken
- Crockpot Chicken and Dumplings
- Crockpot Baked Potato Soup
- Crockpot Sloppy Joes
- Crockpot Baked Beans
Crockpot Turkey Chili
Ingredients
- 2 pounds ground turkey
- 1 medium yellow onion, diced
- 1 bell pepper, seeded and diced (any color)
- 1 ½ cups chicken broth
- 2 10 oz cans Rotel (do not drain)
- 1 15 oz can dark red kidney beans, rinsed and drained
- 1 16 oz can pinto beans, rinsed and drained
- 1 16 oz can garbanzo beans, rinsed and drained
- 1 cup frozen corn
- 4 tablespoons chili seasoning
- 1 tablespoon Worcestershire sauce
Instructions
- In a medium size skillet, cook the ground turkey, breaking apart the meat as it cooks, until browned and crumbly.
- Add the cooked turkey to the crockpot along with the remaining ingredients. Stir to combine and place the lid on the crockpot.
- Cook on low for 4 to 6 hours or on high for 6 to 8 hours. When ready to serve, stir well and serve in bowls with your favorite toppings.
Notes
- Store leftovers in the refrigerator up to 5 days. Freeze up to 3 months.
- I used 2 pounds of ground turkey. This made the chili very hearty and meaty. If you like a more brothy chili, use 1 to 1 ½ pounds ground turkey.
- Change up the beans to whatever you like.
- Reheat in the microwave or on the stovetop. If the chili has become thick, add a little broth to thin it out again to your desired consistency.
