This easy 2-step Crockpot Turkey Chili recipe is hearty, wholesome and absolutely delicious. It's a set it and forget it dinner great for large families, potlucks and enjoying when the nights begin to get colder. This turkey chili is based off my award winning pressure cooker chili recipe.
Table Of Contents
I use 4 flavor enhancing ingredients in my crockpot turkey chili, and they really kick it up a few notches. This dump and go dinner is made with ground turkey and beans so it's full of healthy lean protein, making it slightly more wholesome than my beef and pumpkin chili recipes. Both are just as delicious as this chili and will satisfy your palate depending on the mood you're in! They're some of our favorite slow cooker dinners, next to crockpot pepper steak.
I also love white chicken chili during the warmer months. Serving chili with tortilla chips, toasted garlic bread and cheddar jalapeño bread for dipping in the sauce makes it a fantastic dinner!
Why You'll Love Making Chili In Your Slow Cooker
- It's a 100% set it and forget it dinner.
- Chili is a full meal that is healthy, hearty and full or protein and nutrients.
- It's perfect or large families, potluck dinners and more, as you can easily double or even triple the recipe.
- Turkey chili is very freezer-friendly so it's a great make-ahead dinner and meal prep recipe.
Ingredients
To make crockpot chili to serve about 4 to 6 people you need:
- 1 lb ground turkey
- 1 15-oz can of red kidney beans (or use pinto beans or black beans)
- 1 15-oz can of diced tomatoes
- 1 large diced sweet onion
- 6 cloves of minced garlic (or use roasted air fried garlic or slow cooker garlic cloves)
- ½ cup plain tomato sauce
- ½ cup red wine (I recommend a dry red wine like Merlot of Cabernet Sauvignon, not cooking wine)
- 1 tbsp tomato paste
- 1 tbsp unsweetened cocoa powder
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tbsp red wine vinegar (optional, for flavor enhancement)
Step-By-Step Instructions
- Add all ingredients except for the red wine vinegar to the slow cooker and stir well to combine. Cover and set to LOW for 6 hours or HIGH for 3 hours.
- When done stir in the red wine vinegar. Transfer chili to a serving dish and serve warm with your choice of toppings, such as shredded cheddar cheese, scallions, jalapeños and cilantro. *Ideally, let chili sit for about 1 hour before serving. Or, make a day or two before serving for the best flavor.
Chef's Tips
- Turkey chili is freezer-friendly so make a double batch and freeze for busy nights and meal prepping.
- Chili is one of those meals that becomes more flavorful the longer it sits, so make a few days ahead of time if possible.
How To Store
Crockpot turkey chili should be stored in a covered container in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Recipe FAQs
Although some people like to brown meat before adding it to their slow cooker meals, it's not necessary here. You can do sear it if you'd like to drain out any fat that would cook off into the chili if you hadn't. Turkey is lean, however, and shouldn't give off much grease into the meal regardless.
Turkey chili can feel less hearty and taste a little less flavorful than beef chili, but not this recipe! It's made with enough seasonings and aromatics
Turkey chili may appear watery as soon as it's done slow cooking, so it's important to let it sit for a little while before serving. I recommend making chili a day or two before wanting to serve it, so the flavors marinate longer and become more enhanced and the liquid has more time to absorb.
I recommend using real red wine for the best flavor. In a pinch, cooking wine can be used.
Recipe
Crockpot Turkey Chili
Equipment
- slow cooker
Ingredients
- 1 lb ground turkey
- 1 15 oz can red kidney beans
- 1 15 oz can diced tomatoes
- 1 large sweet onion diced
- 6 cloves garlic minced
- ½ cup tomato sauce
- ½ cup dry red wine such as Merlot or Cabernet Sauvignon
- 1 tablespoon tomato paste
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon red wine vinegar optional but recommended for flavor enhancement
Instructions
- Add all ingredients except for the red wine vinegar to the slow cooker and stir well to combine. Cover and set to LOW for 6 hours or HIGH for 3 hours.
- When done stir in red wine vinegar. Transfer chili to a serving dish and serve warm with your choice of toppings, such as shredded cheese, scallions, cilantro and jalapeños.
Notes
Nutrition
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