This Crockpot Chili with Turkey is loaded with lean protein and high fiber beans. It’s healthy and still completely delicious and easy to make.
There is nothing like a good Crockpot chili to warm up with on a cold day. We’re heading into a record deep-freeze here in the Midwest so I was really glad I’d already planned on testing my recipe for Crockpot Chili with Turkey.
How many chili recipes do you need?
A lot! Chili can be basic or creative. A variety of chili recipes means something for everyone. In looking at my chili recipe collection I didn’t have one yet with ground turkey (I use 99% fat free). But here’s what I do have:
- Jimmy Fallon’s Crockpot Chili
- Slow Cooker Pulled Pork Chili
- Slow Cooker Chili Verde
- Crockpot Cincinnati Chili
- Slow Cooker Double Pumpkin Chili
- Easy Crockpot White Chicken Chili
- Vegetarian Chili
Why should you cook Chili in a Crockpot?
All of my chili recipes are made for the Crockpot (or slow cooker – which is just a term for Crockpot without using the brand name). This is because the chili powder and other seasonings blend and develop better flavor with slow cooking. They mellow! Which sounds like less flavor but you actually want the harsh bite of the chili powders to tone down a bit before eating. That’s why people often say chili tastes better the next day. Making chili isn’t a quick process but it’s definitely easy.
Tips for making Crockpot Chili with Turkey:
- If you don’t have all the spices on-hand, keep the salt and sugar amounts the same, but replace all the rest of the spices with two tablespoons of chili powder.
- The butter is added to help develop flavor because the turkey is so lean. You can replace it with vegetable or coconut oil if you prefer.
- I use an 8-quart Crockpot similar to this one for all my chili recipes.
- Create a chili bar by setting out a variety of toppings for this chili: chopped onion, chopped cilantro, pickled jalapeños, shredded cheese, oyster crackers, sour cream, etc.
- I use this meat chopper for breaking up my ground meat as it’s cooking.
Foodtastic Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Any highlighted, clickable Amazon link you see is an affiliate link that I may earn advertising fees on.
Thank you so much for being a faithful reader and supporter of Foodtastic Mom. Be sure to PIN and print this recipe!
Crockpot Chili with Turkey
- 2 tbsp unsalted butter
- 1/2 large onion finely chopped
- 2 lbs 99% fat free ground turkey
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/2 tsp ancho chili powder
- 1/2 tsp cayenne pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1 28 oz can crushed tomatoes
- 1 15 oz can petite cut diced tomatoes not drained
- 2 15 oz cans light red kidney beans drained
- Over medium heat in a large, non-stick skillet, add the butter to melt.
- Add the chopped onion and cook for a few minutes to soften.
- Add the ground turkey and cook, breaking the meat up with a meat chopper or spatula.
- Stir in all the seasonings and spices (sugar through oregano). Continue to cook until the turkey is cooked through.
- Transfer the mixture of cooked turkey, onion and seasoning to an 8-quart Crockpot. Stir in the crushed tomatoes and diced tomatoes.
- Cover and cook on LOW heat for 6 to 8 hours.
- During the final hour of cooking time, stir in the drained kidney beans.
- Turn the Crockpot to WARM. Serve the chili with a variety of toppings.
More Crockpot Recipes:
- Slow Cooker Short Rib Sunday Gravy
- Ultimate Pizza Dip for the Slow Cooker
- Crockpot Applesauce
- Slow Cooker Italian Chicken Sandwiches