Slow Cooker Turkey Chili

Slow Cooker Turkey Chili. The BEST turkey chili made healthier and in the slow cooker! Hearty, thick, filling and full of flavor!

Slow Cooker Turkey Chili

This chili is the perfect comfort food to serve during the colder months. It is also made healthier with ground turkey + more veggies and beans.

I used both black beans and kidney beans in this soup and also added in some frozen corn.

This chili is super easy to throw together and only takes 10 minutes of prep time. Simply brown the turkey in a skillet and toss it in the slow cooker along with the rest of the ingredients. Cook on low for 6 hours or on high for 4 hours.


This chili also makes tons of leftovers and is freezer friendly! I loaded this healthy turkey chili up with tons of Mexican flavor: black beans, corn, cilantro and chipotles. The chipotles add in a nice smokiness and heat to this chili.

I don’t like using taco packets in my chili. I like adjusting to taste and use the seasonings I have in my pantry. I like to use chili powder, cumin, paprika, garlic powder, onion powder and oregano.


Serve this chili with shredded Mexican cheese, cilantro, tortilla strips, sour cream and enjoy!


Slow Cooker Turkey Chili

4.88 from 8 votes
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 -8
Slow Cooker Turkey Chili. The BEST turkey chili made healthier and in the slow cooker! Hearty, thick, filling and full of flavor!


  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 15 ounce cans tomato sauce
  • 2 14.5 ounce cans fire roasted garlic diced tomatoes
  • 1 15 ounce can black beans, rinsed and drained
  • 1 15 ounce can kidney beans, rinsed and drained
  • 1 1/2 cups frozen corn (no need to thaw)
  • 1 4 ounce can chopped green chiles
  • 1 cup chicken broth
  • 2 tablespoons chili powder
  • tablespoons ground cumin
  • 1/2 teaspoon paprika
  • 2 whole chipotles in adobo diced (can add some sauce too for some more heat)
  • salt and pepper

For serving

  • shredded cheddar cheese
  • sour cream
  • green onions
  • tortilla chips


  1. Heat a large skillet with olive oil.
  2. Add in ground turkey and cook until browned and no longer pink.
  3. Add the turkey to the slow cooker along with the rest of the ingredients (except for toppings)
  4. Cook on low for 6 hours, or on high for 4 hours, until the soup is cooked through.
  5. Serve warm with the suggested toppings above!
Nutrition Facts
Slow Cooker Turkey Chili
Amount Per Serving
Calories 175 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 299mg13%
Potassium 489mg14%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 1g1%
Protein 20g40%
Vitamin A 1161IU23%
Vitamin C 8mg10%
Calcium 35mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Easy Slow Cooker Recipes, Slow Cooker Turkey Chili, soup, Turkey Chili



Leave a Comment


  • GayleMarie

    Planning on making this for dinner tomorrow. Is there not an individual “pin” button for your recipes? My hubby does the cooking and I usually send him the pin for the recipe, but I could only find the “pin” for your PINTEREST account. Of course I followed you!

  • Chuck

    2 can fire roasted red tomatoes….
    Since that’s available everywhere?!?!

    • Hi Janet,

      This step is optional. You can skip it if you want and put the turkey directly into the crockpot.



  • Dennis O'Connor

    What size crockpot do you recomend – I have a 4 or 6 quart? Today is Saturday and I plan on making this next Wednesday so no rush on the answer. Also, how much cilantro and at what point does that go in? Thanks! It looks delicious.

    • Hi Dennis!

      I would recommend using the 6 quart for the chili. I would add the cilantro at the end. I would add about 1/4 cup.



  • Rose Lyn

    I made this about a month ago. Everyone loved it. It was so good. Thinking I might make it tomorrow too. Found everything the recipe called for with no problem!
    Thank You

  • Eileen

    Made this yesterday, just in time for the Nor’easter! We lost power for a few hours last night, so didn’t get to eat it until today and the whole family loved it. It was so easy….this will go in the regular dinner rotation and I will definitely bring to work for lunch!

  • Nicole Johnson

    Made this tonight and I can’t even begin to tell you how amazing it was. I even went for seconds which I never do. I followed the recipe pretty close, the only thing i did different was I left out the corn ( to make it extra low carb) , and after browning the turkey meat I also sautéed the onions with the garlic to really soften them up, it turn out amazinggggg… will be putting this on rotation in my house 😉

  • Raegan

    Can you make this on the stove? I want to make it tonight for dinner, but I won’t get home in time to make it in the slow cooker! Thanks! <3

  • Thomas Schamens

    Thank you for your recipe. As a quality “wing it” cook, this recipe paralleled many ingredients I have used in the past. I will say, added a little red wine, and fresh baby spinach leaves at the end. Good stuff!

  • Tonia Cameron

    They now have no salt added beans, tomatoes, etc. Major game changer in cutting down on the sodium intake!:)

  • Ray A. Nancarrow

    Hello Kelley I cooked your Slow-Cooker Turkey Chili but I had to top up the broth ever 1/2 hour. I used a Multi cooker which has slow and high. I chose high but I set it to 115 celcius. Did I cook to hot? I had the the same trouble with the slow cook and brought it down 90 celcius. I am a way amatuer cook second slow cooker attempt. Its a Kogan 12 in one.

    • Hi Ray!

      This chili should be pretty thick so it does not sound like you did anything wrong. You can always add more broth if it is too thick for your liking.

      Thank you & Enjoy!


  • Chris

    Thanks for posting in the comments that pre-browning the meat is optional, makes this even easier to cook, but how does that impact cook time on the low setting?

    • Hi Chris,

      It should not impact the cook time by much. I would keep it in for the same amount of time.

      Thanks & Enjoy!


  • Chrissy

    Delish! I added some salt with the turkey as I browned it and the onion too. I used garlic salt instead of garlic cloves, as I didn’t have an on hand, as well. Served with cornbread -yum!

    • Nathan

      Hi Chrissy,

      Thanks for trying out the chili recipe and for commenting!
      Have a great day!


  • Cindy

    It was a chilly day in Florida so I made this chili last night. It was the best slow cooker chili recipe I ever made. My friend asked for the recipe.
    I did double the recipe, thus doubling the other ingredients, omitted the onions (hubby can’t eat plus didn’t miss it) and used only 1/2 cup of broth. Did not use the chipotle’s in Adobe because the canned tomatoes had jalapeños. Added a can of chick peas.
    Sounds like I made a lot of changes, but I adjusted ingredients to make it my own.

    • Nathan

      Hi Cindy,

      Thank you for trying out the chili and making it your own!


  • Rick

    I’ve made this multiple times when we’re hosting. What a fantastic recipe! Just wanted to give a proper shoutout thank you for this chili. Unreal.

    • Nathan

      Hi Rick,

      Thank you for the shout out, and for using this as your go-to chili recipe! We appreciate your comment! Have a great day!