Ground Turkey Chili Crockpot
This Ground Turkey Chili Crockpot is one of my go-to dinners for busy nights. It is cozy, full of flavor, and cooks itself while I am running around with my teenagers. It is hearty but still light since it uses turkey instead of beef. Perfect for chilly days, game nights, or when you just need dinner done without stress. Everyone loves it, and the leftovers taste even better the next day.
Servings 6 people
Equipment
Ingredients
- 1 and 1/2 pounds ground turkey
- 1 onion , diced
- 3 garlic cloves, minced
- 1 bell pepper any color, diced
- 1 15 oz can black beans , drained and rinsed
- 1 15 oz can kidney beans , drained and rinsed
- 1 28 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper optional
- Salt to taste
- Black Pepper to taste
- Olive oil for browning
Optional toppings:
- shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
- In a skillet, warm a little olive oil over medium heat. Add the ground turkey and cook until it is no longer pink. Break it apart with a spoon as it cooks.
- Add the diced onion, garlic, and bell pepper to the pan. Stir for 2–3 minutes until the veggies soften a bit and smell amazing.
- Pour the cooked turkey and veggies into your crockpot. This is where the magic happens.
- Add the black beans, kidney beans, diced tomatoes, tomato paste, and chicken broth. Sprinkle in chili powder, cumin, paprika, cayenne, salt, and pepper. Stir everything together really well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours. Your house will smell so good while it cooks!
- Give it a little stir, taste it, and adjust seasoning if you need to. Serve warm with all your favorite toppings.
Notes
Tips
- Brown the turkey first for richer flavor.
- Add more broth if you like it thinner or leave the lid off for the last 30 minutes to thicken it up.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- It tastes even better the next day (seriously).
Variations
- Spicy chili: Add jalapeños or hot sauce.
- Veggie boost: Toss in corn, zucchini, or diced carrots.
- Kid-friendly: Skip the cayenne and serve with chips and cheese.
- Different beans: Try pinto or white beans instead.
- Swap the meat: You can use ground chicken or beef if you want.