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Best Easy Slow Cooker Ground Turkey Chili Recipe

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This slow cooker ground turkey chili is thick, rich, and packed with bold flavor. It’s a healthy, high-protein comfort food that’s perfect for busy weeknights or game day crowds.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground turkey (93% lean)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Diced red onion or green onion (for garnish)
  • Pickled jalapeños (for garnish)
  • Avocado slices (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the ground turkey and cook, breaking it up with a wooden spoon, until deeply browned in spots—about 8 to 10 minutes. Let it sit for a minute or two between stirs to develop a crust.
  2. Push the turkey to one side of the skillet. Add the diced onion to the empty space and cook for 3 to 4 minutes, until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Then stir everything together.
  3. Clear a space in the center of the skillet and add the tomato paste. Cook it for 1 minute, stirring, until it darkens slightly. Then add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Stir everything together and cook for 1 more minute.
  4. Pour in about half a cup of the chicken broth and scrape up all the browned bits from the bottom of the skillet. Let it bubble for 30 seconds, then turn off the heat.
  5. Pour the turkey mixture into your slow cooker. Add the fire-roasted diced tomatoes, crushed tomatoes, tomato sauce, drained kidney beans, drained black beans, remaining chicken broth, and bay leaves. Stir until well combined.
  6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. I prefer LOW for the full 8 hours.
  7. About 30 minutes before serving, remove the bay leaves and taste the chili. Adjust salt, heat, or thickness as needed. If too thin, mash some beans against the side of the slow cooker. If too thick, stir in more broth.
  8. Turn off the slow cooker and let the chili sit uncovered for 10 to 15 minutes. Serve hot with your choice of toppings.

Notes

For best flavor, brown the turkey well and toast the spices. Make a day ahead for even better taste. To thicken naturally, mash some beans against the side of the pot. Drain and rinse canned beans to avoid a murky chili.

Nutrition

Keywords: slow cooker chili, ground turkey chili, healthy chili, high protein chili, easy chili recipe

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