After the chaos of holiday dinners, I find myself reaching for this crockpot turkey chili more often than I’d admit. It’s a smart way to turn leftover turkey into something warm, filling, and just a little bit special. The slow cooker does most of the work, so I can focus on setting the table or catching up with family.

There’s something about the house filling with the aroma of cumin, smoky peppers, and simmering turkey that feels like a quiet victory. This chili doesn’t ask for much—just a handful of pantry staples and leftover turkey—and it’s ready without much fuss. It’s honestly become my go-to during busy weeks when I crave comfort but don’t want to spend hours in the kitchen.

Focusing on how this crockpot turkey chili is a perfect way to use up leftover turkey after a holiday feast, transforming leftovers into a comforting, hearty dish that feels both practical and cozy.

Origin of this cozy go-to

• This recipe came from a lazy weekend when I had leftover turkey staring at me from the fridge. Rather than reheat it plain, I tossed it into the slow cooker with some spices and beans. The smell of cumin and smoky peppers filled the house, turning leftovers into something new and warm.
• It’s become a tradition to make this after holiday feasts, a way to stretch that turkey and keep the kitchen simple. I love how the slow cooker does all the work, especially on busy days when I need dinner to be stress-free but still satisfying.
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Ingredient breakdown: key components

• Ground turkey: I prefer lean ground turkey for less grease that can make the chili too watery, but a mix with darker meat adds richness. If you only have chicken, it works just as well, though slightly milder in flavor.
• Canned tomatoes: I use fire-roasted for a smoky note that deepens the chili’s flavor. If you want a brighter, fresher taste, opt for diced or crushed with added lemon juice or vinegar.
• Beans: I like black beans for their creamy texture, but kidney or pinto beans add a different kind of heartiness. Rinse well to get rid of the excess salt and sliminess.
• Bell peppers: I toss in a mix of red and green for color and sweetness. If you only have one color, it still works, but the vibrancy really lifts the dish visually and flavor-wise.
• Chili powder: I keep it simple with a good, smoky chili powder. If you like heat, add a pinch of cayenne or hot sauce, but start small—this chili is all about balance.
• Onion and garlic: I use yellow onion for sweetness and garlic for that punch of aroma. Sauté them a bit first if you want a deeper base, but in the slow cooker, they soften nicely over time.
• Broth: I go for chicken broth, but vegetable broth is a good vegan swap. If you want more richness, a splash of soy sauce or Worcestershire can add umami without extra salt.

Spotlight on key ingredients

Ground turkey:

• I prefer lean for less grease, but a darker mix adds richness. It softens and crumbles as it cooks, releasing a savory aroma that fills the kitchen.
• Canned tomatoes: I use fire-roasted for smoky depth. When they simmer, they break down into a lush, tangy base, turning the chili vibrant and oozy with flavor.

Beans and peppers:

• Beans: I favor black beans for their creamy texture and subtle sweetness. They soften gradually, soaking up the spices, and add a hearty, silky bite to each spoonful.
• Bell peppers: I like a mix of red and green for color and sweetness. During cooking, they soften, releasing a sweet aroma and brightening the chili with their vivid hues.

Notes for ingredient swaps

• Dairy-Free: Omit sour cream and cheese, or substitute with coconut yogurt or nutritional yeast for a cheesy flavor without dairy.
• Low-Sodium: Use no-salt-added tomatoes and rinse beans thoroughly to reduce salt content, keeping the dish lighter.
• Vegetarian: Replace turkey with mushrooms or lentils for a hearty, meat-free version that still soaks up spices well.
• Spice Level: Swap cayenne or hot sauce with smoked paprika or chipotle powder for a smoky, milder heat.
• Beans: Use chickpeas or lentils if you prefer a different texture or are looking to vary the fiber profile.
• Broth: Switch to vegetable broth for a vegan option or add a splash of soy sauce for extra umami.
• Peppers: Substitute with poblano or Anaheim peppers if you want a milder, less sweet flavor.

Equipment & Tools

• Large slow cooker: Main cooking vessel for slow, even heat and flavor melding.
• Stirring spoon: Mix ingredients thoroughly during assembly and cooking.
• Sharp knife: Chop vegetables and turkey safely and efficiently.
• Cutting board: Provide a stable surface for prepping ingredients.
• Skillet: Sauté aromatics to deepen flavor before slow cooking.

Step-by-step guide to turkey chili

1. Gather your equipment: a large slow cooker, a stirring spoon, a sharp knife, and a cutting board. The slow cooker is your main workhorse here, and the rest are for prep and mixing.
2. Prep the ingredients: dice the onion, mince the garlic, and chop the bell peppers into bite-sized pieces. This helps everything cook evenly and quickly.
3. In a skillet over medium heat (around 180°C/350°F), sauté the onion and garlic until fragrant and slightly softened, about 3-5 minutes. This builds flavor early on.
4. Transfer the sautéed aromatics to the slow cooker. Add the chopped peppers, ground turkey, canned tomatoes, beans, chili powder, cumin, smoked paprika, and a splash of broth. Stir everything well to combine.
5. Set the slow cooker to low (about 90°C/200°F) and cook for 6-8 hours. If you’re in a rush, high (around 140°C/290°F) for 3-4 hours works too. Stir once or twice during cooking to prevent sticking.
6. Check the chili after about 6 hours: the turkey should be cooked through and tender, and the flavors melded. If it looks too watery, uncover and turn to high for the last 30 minutes to thicken.
7. Taste and adjust seasoning: if it needs more salt or heat, add a pinch of cayenne or additional spices. The aroma should be smoky, with a robust tomato base and soft beans.
8. Finish with a squeeze of lime or chopped fresh cilantro if desired. Let the chili rest for 10 minutes before serving—this helps the flavors settle and makes it easier to dish out.
9. Serve hot, garnished with shredded cheese, sour cream, or avocado as you like. Enjoy the cozy, hearty aroma filling your kitchen.

Once cooked, let the chili rest for 10 minutes uncovered to allow flavors to settle. Serve directly from the slow cooker or ladle into bowls. Garnish as desired with fresh herbs, cheese, or sour cream for added richness.

How to Know It’s Done

• Color: The turkey should be fully cooked, no pink remaining, with a browned, crumbly texture.
• Smell: The chili should smell smoky, spicy, and rich, with a hint of garlic and cumin.
• Texture: Beans should be tender, and the chili should have a thick, hearty consistency without excess liquid.

Crockpot Turkey Chili

This hearty crockpot turkey chili transforms leftover turkey into a comforting, thick stew filled with smoky spices, beans, and tender vegetables. The slow cooker gently melds flavors, resulting in a rich, vibrant dish with a satisfying bite and vibrant appearance. Perfect for busy days, it offers a warm, filling meal with minimal effort.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 lb ground turkey lean preferred
• 1 can fire-roasted diced tomatoes 14.5 oz can
• 1 can black beans rinsed and drained
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 tbsp chili powder smoky preferred
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup chicken broth or vegetable broth
• 2 cloves garlic minced
• 1 cup cooked leftover turkey shredded or chopped

Equipment

• Large slow cooker
• Stirring spoon
• Sharp knife
• Cutting board
• Skillet

Method

 

1. Dice a red and a green bell pepper into small, colorful pieces, and mince the garlic cloves; set aside.
2. In a skillet over medium heat, sauté the minced garlic and chopped peppers in a splash of oil until fragrant and slightly softened, about 3-5 minutes. This deepens the aroma and enhances their sweetness.
3. Add the cooked turkey to the skillet and cook for another 2-3 minutes, breaking it apart with your spoon until heated through and lightly browned. This adds flavor and texture to the turkey.
4. Transfer the sautéed mixture into your slow cooker. Add the fire-roasted diced tomatoes, rinsed black beans, chili powder, cumin, smoked paprika, and pour in the chicken broth. Stir everything together until well combined.
5. Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. During cooking, the flavors will meld, and the chili will thicken as it simmers.
6. Once cooked, open the lid and give the chili a good stir. Check the consistency—if it’s too watery, uncover and simmer on high for 30 minutes to reduce and thicken.
7. Taste the chili and adjust the seasoning if needed—add a pinch of salt, more chili powder, or a squeeze of lime for brightness.
8. Serve the chili hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or avocado slices for added richness and freshness.

Tips for Perfect Crockpot Turkey Chili

• Bolded mini-head: Use a heavy-bottomed slow cooker to prevent hot spots and ensure even cooking.
• Bolded mini-head: Sauté onions and garlic first: releases essential oils and deepens flavor before slow simmering.
• Bolded mini-head: Don’t skip the initial browning of the turkey: adds a richer, more complex taste.
• Bolded mini-head: For a smoky kick, add a pinch of smoked paprika during the last hour of cooking.
• Bolded mini-head: Keep the lid slightly ajar at the end: helps evaporate excess liquid and thickens the chili.
• Bolded mini-head: Taste and adjust salt and spice at the end: flavors deepen as the chili rests, so don’t over-season early.
• Bolded mini-head: Use fresh cilantro or lime as a finishing touch: brightens the dish and enhances the smoky, savory notes.

Common mistakes and how to fix them

• FORGOT to brown the turkey: Skip this step → add a quick sauté for flavor.
• DUMPED too much liquid: If chili is watery → simmer uncovered to reduce.
• OVER-TORCHED the peppers: Burnt peppers → remove and add fresh ones.
• MISSED seasoning adjustments: Tasting at the end → fine-tune with salt or spice.

Fast fixes for common chili hiccups

• If the chili is too watery → splash in a bit of tomato paste to thicken quickly.
• When the scent is bland → patch with a dash more chili powder or a squeeze of lime.
• Splash some vinegar if the beans taste flat or dull after cooking.
• When the meat is chewy → cover and cook longer, or increase the heat slightly for better tenderness.
• DUMPED too much salt → add a peeled potato during cooking to absorb excess salt.

Prep, store, and reheat tips

• Chop vegetables and pre-measure spices the night before to speed up morning prep, keeping everything fresh and vibrant.
• Store cooked turkey in an airtight container in the fridge for up to 3 days, where it will stay moist and tender.
• The chili can be made entirely in advance and stored in the fridge for up to 4 days; flavors deepen and meld overnight.
• Freeze leftovers in portions for up to 3 months; they thicken slightly but reheat into savory, comforting bowls.
• Reheat gently on the stovetop or in the microwave until steaming hot, with a slight shimmer of steam and aroma of spices.

Top questions about crockpot turkey chili

1. Can I use fresh turkey instead of leftovers?

Use leftover turkey, ideally shredded or chopped, for the best texture and flavor integration.

2. Should I cook the turkey before adding it to the crockpot?

Yes, but cooked turkey is already seasoned and tender, which speeds up the process and enhances flavor.

3. When do I add the beans for the best texture?

Add the beans towards the end if you prefer them firmer, or include them at the start for softer texture.

4. How can I thicken the chili if it’s too watery?

If the chili becomes too watery, uncover and simmer on high for 30 minutes to reduce excess liquid.

5. Can I substitute different types of canned tomatoes?

Use fire-roasted canned tomatoes for smoky depth, or regular diced tomatoes for a milder, fresher flavor.

6. How do I know when the chili is properly seasoned?

Adjust seasonings at the end—taste and add more salt, spice, or lime as needed to brighten flavors.

7. How long can I store leftover turkey chili?

Leftovers keep well in the fridge for up to 3 days or frozen for 3 months in airtight containers.

8. What’s the best way to reheat the chili?

Reheat on the stove over medium heat until steaming hot, about 5-7 minutes, stirring occasionally.

9. Can I make this recipe vegetarian?

For a vegetarian version, substitute turkey with mushrooms, lentils, or extra beans to keep it hearty.

10. What finishing touches make the chili more flavorful?

Adding a squeeze of lime or fresh cilantro at the end brightens the dish and enhances spices.

This turkey chili is more than just a way to use leftovers; it’s a reminder that simple ingredients can turn into something warm and satisfying. The aroma of cumin, smoky peppers, and slow-cooked turkey makes the house feel cozy, even on the busiest days.

Making this dish has become a small comfort ritual, especially during hectic weeks or after holiday feasts. It’s a straightforward, honest recipe that fills the kitchen with a familiar, inviting scent—and that’s often enough to make any day better.

Emma

Hi, I’m Emma Collins, the recipe developer and writer behind Sailing With Seasons. I’m so happy you’ve found your way here. This blog is my celebration of seasonal ingredients, simple cooking, and the quiet joy that comes from preparing food with intention. Sailing With Seasons is where I share the recipes, lessons, and kitchen rituals that have shaped my life. It is a space built on curiosity, care, and a deep respect for real ingredients.