Turkey Chili
Try our flavorful slow cooker turkey chili. Made with a combination of dark and light meat, it’s a satisfying, delicious option.
This slow cooker turkey chili is hearty, flavorful, and easy to make — perfect for busy nights or weekend batch cooking. Made with dark meat turkey, beans, and just the right amount of spice, it’s a lighter take on classic chili without sacrificing flavor.
Turkey thighs or a combination of dark and light ground turkey are best here. Lean white meat alone can make the chili too dry, but dark meat adds richness and depth. Customize it with your favorite salsa, beans, or veggies for a one-pot meal everyone will enjoy.
What You’ll Like About This Recipe
- Simple prep. Browning the turkey and onion is the only real hands-on step; after that, the slow cooker takes over and gently blends all the flavors for you, making this an ideal “set it and walk away” meal.
- Lighter but still hearty. Ground turkey keeps the chili on the lighter side without sacrificing that satisfying, stick-to-your-ribs feeling you expect from a good bowl of chili.
- Pantry-friendly ingredients. Canned tomatoes, pinto beans, and jarred salsa mean you can pull this meal together with ingredients you probably already have on hand, making it a reliable back-pocket recipe.
- Easy to customize. You can control the spice level with your choice of salsa, adjust the thickness with more or fewer beans, and finish each bowl with different toppings so everyone gets their perfect version.
- Great for leftovers and freezing. Turkey chili reheats beautifully and tastes even better the next day, making it a smart choice for lunches, freezer meals, or a second quick dinner later in the week.
Ingredient Notes
- Ground turkey – Lean ground turkey keeps the chili lighter but still gives you plenty of protein. If you use very lean turkey, make sure not to overcook it during the browning step so it stays tender.
- Onion – Adds sweetness and depth to the base of the chili. Yellow onion is a good all-purpose choice, but white or sweet onion works just as well.
- Canned diced tomatoes – Two cans provide the main body of the chili with plenty of tomato chunks and juices. Fire-roasted tomatoes will add a subtle smoky note if you want an extra layer of flavor.
- Pinto beans – These beans have a creamy texture that pairs nicely with the turkey and tomatoes. You can swap in kidney beans or black beans if that’s what you have on hand, or mix a few types together.
- Salsa – Using your favorite salsa is an easy way to add built-in flavor with tomatoes, peppers, and spices. A mild salsa keeps the chili kid-friendly, while a medium or hot salsa gives it more kick.
- Chili powder – Brings in that classic chili flavor. Use a mild blend for gentle warmth, or choose a spicier chili powder if you like more heat.
- Ground cumin – Adds earthy, slightly smoky notes that round out the chili powder and make the chili taste deeper and more complex.
- Cheddar or Monterey Jack cheese – a small handful on top melts into the hot chili, making each bowl feel more indulgent. Sharp cheddar gives a bolder flavor, while Monterey Jack is milder and extra melty.
Steps to Make Turkey Chili
- Brown the ground turkey with the onion in a skillet, breaking the meat into small pieces as it cooks so it browns evenly.
- Transfer the cooked turkey and onion mixture to the slow cooker, scraping in any flavorful bits from the pan.
- Add the diced tomatoes with their juices, pinto beans, salsa, chili powder, and cumin to the slow cooker and stir until everything is well combined.
- Season the mixture with salt and pepper to taste, adjusting the chili powder or salsa if you want it milder or spicier.
- Cover and cook on low until the flavors have melded and the chili has thickened to your liking, giving it a stir once or twice during cooking.
- Taste and adjust the seasoning just before serving, then ladle the hot chili into bowls and top with shredded cheese and your favorite garnishes.
Pro Tips
- Brown the turkey long enough to develop a bit of color; this adds extra flavor compared to cooking it just until it turns opaque.
- Drain excess fat if your turkey isn’t very lean so the chili stays rich but not greasy, especially if you plan to refrigerate or freeze leftovers.
- Stir the chili once or twice during cooking if possible; this helps distribute the beans and keeps them from settling or sticking.
- Finish each bowl with fresh garnishes like cilantro, green onion, or a squeeze of lime to brighten the flavors right before serving.
Recipe Variations
- Extra-beans. Add a second can of beans—pinto, black beans, or kidney beans—to make the chili heartier and stretch it to serve more people. You may want to add a little extra salsa or seasoning to keep the flavor bold.
- Veggie-loaded version. Stir in diced bell peppers, corn, or finely chopped carrots along with the other ingredients. They’ll soften as the chili cooks and add sweetness, color, and extra nutrients.
- Spicy chipotle twist. Add a spoonful of chopped chipotle peppers in adobo sauce or a bit of chipotle chili powder for a smoky, spicy chili. This pairs especially well with Monterey Jack cheese and avocado.
- Tomato-rich and thicker. If you prefer a thicker chili, reduce the tomatoes slightly or add a bit of tomato paste. Let the chili cook uncovered for the last 30–45 minutes so some of the liquid can evaporate.
- Ground chicken swap. Replace the turkey with ground chicken if that’s what you have on hand. The cooking method stays exactly the same—just be sure to brown it well and season generously so the flavors stay robust.
Serving Suggestions
- Serve with warm cornbread, tortilla chips, or a crusty loaf of bread.
- Top with shredded cheese, sour cream, cilantro, jalapeño rings, or lime wedges.
- Add a simple salad or coleslaw for a fresh side.
- Pair with a cold beer or sparkling water with lime for a refreshing combo.
How to Store
- Refrigerate – Cool the chili quickly, then transfer it to airtight containers and refrigerate for up to 3 to 4 days. Dividing it into smaller containers helps it chill faster and makes it easier to grab portions for lunches.
- Reheat – Warm portions gently in a saucepan over low to medium-low heat, adding a splash of water or broth if the chili has thickened in the fridge. You can also microwave it in a covered dish, stirring once or twice to help it heat evenly.
- Freeze – Spoon completely cooled chili into freezer-safe containers or heavy-duty freezer bags, label with the date, and freeze for up to about 3 months. Thaw overnight in the refrigerator and reheat on the stove, loosening with a little liquid as needed.
Turkey Chili
Spice up your chili night with this slow cooker turkey chili recipe. Packed with flavor and customizable to your taste.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 1/2 cup onion, chopped
- 2 cans tomatoes, diced, 14.5 ounces each
- 1 can pinto beans, 15-oz, drained
- 1/2 cup salsa, your favorite
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/2 cup cheddar cheese, shredded, or Monterey Jack
- Optional Garnishes: sour cream, avocados, cilantro, jalapeno rings, lime wedges
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the ground turkey and onion and cook, stirring frequently, for 6 to 8 minutes or until the turkey is browned.
- Transfer the turkey and onion to the slow cooker and add the tomatoes, beans, salsa, chili powder, and cumin. Stir and add salt and pepper, to taste.
- Cover and cook on low for 5 to 6 hours.
- Serve with cornbread or a crusty loaf and your choice of sides and garnishes.
Nutrition
Calories: 237kcalCarbohydrates: 5gProtein: 31gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 76mgSodium: 381mgPotassium: 488mgFiber: 1gSugar: 2gVitamin A: 633IUVitamin C: 2mgCalcium: 125mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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