Name: Slow Cooker Turkey Chili Recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 1 cup diced onion; 1 bell pepper (any color, diced); 2 cloves garlic (minced); 2 cups cooked diced turkey (or cooked ground turkey); 1 can 15-ounce can diced tomatoes; 1 can 15-ounce can kidney beans, drained and rinsed; 1 can 15-ounce can black beans, drained and rinsed; 2 cups chicken or turkey broth; 1 packet chili seasoning; Salt and pepper (to taste)

This easy slow cooker turkey chili is the perfect way to transform leftover turkey into a hearty, low-carb meal the whole family will love.

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Leftover turkey gets a delicious second life in this hearty Crock-Pot chili recipe that’s both satisfying and low carb. This recipe is ideal for using up leftover turkey, but it works beautifully year-round with ground turkey. The combination of turkey, beans, and smoky spices creates a comforting one-pot meal that simmers away while the day unfolds. This chili is easy to customize with favorite toppings like cheese, sour cream, or green onions, and the straightforward ingredient list means dinner practically makes itself.

Turkey Chili Variations and Substitutions: White beans can be used in place of kidney beans for a milder flavor. For extra heat, add diced jalapeños or increase the cayenne pepper in the homemade chili seasoning. Ground chicken or ground beef works well if turkey isn’t available. If you wish, you can reduce the beans and add extra bell peppers or zucchini.

Prep-Ahead Tips: Dice the onion, bell pepper, and garlic the night before and store in the refrigerator. In the morning, simply combine everything in the slow cooker for an effortless dinner that cooks itself throughout the day.

Slow Cooker Turkey Chili Recipe

This hearty, low-carb turkey chili is packed with protein and bold flavors. It’s perfect for meal prep or feeding a crowd on game day.

Ingredients:

1 cup diced onion
1 bell pepper (any color), diced
2 cloves garlic, minced
2 cups cooked diced turkey, or ground turkey
1 (15-ounce) can diced tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
2 cups turkey broth or chicken broth
1 packet chili seasoning (or see the homemade chili seasoning, below)
Salt and pepper, to taste

For Homemade Chili Seasoning (if preferred):

1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)

Directions:

1. Add the onion, bell pepper, garlic, turkey, diced tomatoes, kidney beans, black beans, chicken broth, and chili seasoning to a slow cooker. Stir to thoroughly combine the ingredients.

2. Put the lid on the Crock-Pot and cook the chili on low for 6 to 8 hours or high for 3 to 4 hours.

3. Taste the chili and adjust the seasoning as needed with salt and pepper.

Serve hot with your favorite toppings such as shredded cheese, sour cream, or green onions.

How to Store Leftovers

Store any leftover turkey chili in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and improve after a day, making this an excellent meal prep option.

How to Freeze Leftovers

This chili freezes beautifully for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers, leaving about an inch of space at the top for expansion. Label the container with the date for easy meal planning.

How to Thaw

Thaw frozen chili in the refrigerator overnight for best results. For a faster option, thaw in the microwave using the defrost setting, stirring occasionally.

How to Reheat

Reheat individual portions in the microwave for 1- 2 minutes, stirring halfway through. For larger portions, reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth if the chili has thickened too much.