Crockpot Turkey Chili
This crockpot turkey chili is hearty, flavorful, and packed with veggies and beans — the perfect cozy dinner for busy nights or game day. It simmers low and slow until rich and satisfying, and the leftovers are even better the next day.
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 2 lbs lean ground turkey
- 1 onion chopped
- 3-4 garlic cloves minced
- 1 red bell pepper deseeded and chopped
- 1 green bell pepper deseeded and chopped
- 28 oz can diced tomatoes
- 3 cups chicken broth more as needed
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
- 1 bay leaf
- 15 oz can black beans rinsed and drained
- 15 oz can dark red kidney beans rinsed and drained
- 15 oz can cannellini beans rinsed and drained
Instructions
- Heat a little oil in a skillet over medium heat. Once it’s hot, add the ground turkey, onion, and garlic. Cook until the turkey is browned, breaking it up as you go. Transfer everything to your slow cooker.
- Add the bell peppers, diced tomatoes, chicken broth, tomato paste, chili powder, cumin, paprika, oregano, garlic powder, cayenne, salt, pepper, and the bay leaf. Give it all a good stir.
- Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the flavors have melded and the veggies are tender.
- In the last hour, stir in the beans so they warm through without getting mushy.
- Ladle into bowls and add your favorite toppings — shredded cheese, sour cream, cilantro, hot sauce, jalapeños, whatever you love.