Crockpot turkey chili is slow cooked all day with ground turkey, jalapenos, red kidney beans, and loads of spices. This is a turkey chili recipe you do not want to miss!
When I started living on my own, I had no choice but to figure out how to feed myself. I stumbled across a version of this recipe and was hooked by how easy it was to prepare in the morning before work and the wonderful smell that would waft through my kitchen come dinner time. I’ve customized it quite a bit since then, but it continues to fill our bellies at least once a month (it also makes a great freezer meal)
What is in crockpot turkey chili?
- Ground turkey
- red kidney beans
- bell pepper
- garlic powder
- black pepper
Crockpot Turkey Chili is not too spicy, perfectly seasoned, with just the right ratio of meat to beans. It’s popping with flavor and perfectly guilt free, thanks to the lean ground turkey. Just a little bit of prep in the morning and dinner (plus leftovers) are ready and waiting when you get home in the evening.
Can I leave chili on low overnight?
Yes! If you wanted to make this crockpot turkey chili for a special event like a pot luck at work, you could totally cook it overnight! As long as you have a crockpot that switches to keep warm after cooking, you are safe to leave it in there all night. Most crockpots these days to have this function, so you should be in the clear. The nice thing about leaving your turkey chili in the slow cooker overnight is it will have a little bit of extra time to meld together and make an even deeper, more flavorful turkey chili.
Can you put raw turkey in a slow cooker?
Yes. You can totally put raw turkey in the slow cooker, as long as you start cooking it right away. However, we do recommend you brown your ground turkey before adding it to the slow cooker because it tastes better. Although, it is not a requirement.
Do you add water to chili in slow cooker?
No, this recipe does not require water. We do like to add tomato sauce!
What to serve with crockpot turkey chili?
I like to serve this yummy chili with a dollop of sour cream or this cheesy corn bread.
- 2 pounds ground turkey
- 1 medium yellow onion, chopped
- 2 jalapeños
- 1 green bell pepper, chopped
- 3 ribs celery, chopped
- 1 (28-ounce) can crushed tomatoes
- 2 (15.5-ounce) cans red kidney beans, rinsed and drained
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chilli powder
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- Heat a large skillet over medium-high heat.
- Add the ground beef and onion. Cook, stirring ocassionally, until browned. About 7 minutes.
- Set oven to broil. Line a baking sheet with foil.
- Cut the jalapenjos in half, length wise. Place on baking sheet, cut side up.
- Place baking sheet with jalapenos in the oven and broil until blackend around the edges, about 5 minutes. (watch them carefully!)
- Remove the jalapenos from the oven. Let them cool slightly and dice them up.
- Combine all ingredients in the crockpot and cook on low for 7-8 hours.
- Remove from heat and serve hot.
- Chili can be refrigerated overnight and served warmed the next day. Turkey chili can be frozen up to 3 months.
- For less heat, remove seads from jalapenos before broiling.
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Nutrition InformationYield 6 Serving Size 2 cups
Amount Per Serving Calories 905Total Fat 36gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 19gCholesterol 194mgSodium 838mgCarbohydrates 95gNet Carbohydrates 0gFiber 9gSugar 73gSugar Alcohols 0gProtein 56g
Nutrition information is an estimate.
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