This slow cooker turkey chili is my go-to for an easy, hearty, and flavorful meal, especially when I have leftover roasted turkey in the fridge. It’s packed with protein, beans, and veggies, and the best part? I just toss everything into the slow cooker and let it work its magic. Perfect for busy days when I want a comforting dish without fussing over the stove. Slow Cooker Turkey Chili

Why You’ll Love This Recipe

I love how effortlessly this chili comes together with simple pantry ingredients. It’s a smart way for me to use up leftover turkey after the holidays or when I meal prep in advance. The flavors blend beautifully while slow cooking, and the result is a rich, thick chili that’s cozy and satisfying. It’s also versatile—I can swap in ground turkey, add extra veggies, or adjust the spices to suit my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups roasted turkey, chopped
1 green bell pepper, chopped
1 red onion, chopped
4 garlic cloves, minced
29 ounces diced tomatoes (undrained)
16 ounces kidney beans, rinsed & drained
15 ounces black beans, rinsed & drained
14.5 ounces chicken broth
6 ounces tomato paste
2 cups frozen corn
1 tablespoon chili powder
½ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon garlic powder
Salt & additional pepper, to taste
Optional Garnishes: shredded Monterey Jack cheese, chopped cilantro, sour cream, tortilla strips

directions

I start by adding all the ingredients (except the garnishes) into my 5‑quart slow cooker and stir well to combine.
Then I cover it and let it cook on Low for about 4 hours, until everything is heated through and the flavors have melded together.
Before serving, I always give it a taste and adjust the seasoning if needed—sometimes a pinch of salt, a splash of lime juice, or a little sugar does the trick.
I serve it hot, topped with my favorite garnishes like shredded cheese, a dollop of sour cream, or crispy tortilla strips.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

I sometimes swap out the roasted turkey for 1 pound of browned ground turkey if I don’t have leftovers on hand.
When I want it thicker, I mash a cup or two of the beans and stir them back into the pot.
For a more veggie-packed version, I’ll throw in diced zucchini, carrots, sweet potatoes, or even butternut squash.
If the chili tastes too acidic, I balance it out with a dash of sugar, a splash of apple cider vinegar, or fresh lime juice.

storage/reheating

Leftovers keep well in the fridge for 3–4 days. I store them in an airtight container and just reheat in the microwave or on the stovetop until warmed through.
For longer storage, I freeze portions for up to 3 months. I like using freezer-safe containers or zip-top bags—just thaw overnight in the fridge before reheating.

FAQs

How can I make this chili spicier?

If I want more heat, I add diced jalapeños, crushed red pepper flakes, or a pinch of cayenne when mixing everything in the slow cooker.

Can I make this chili vegetarian?

Yes, I just skip the turkey and use extra beans or even lentils instead. It still turns out hearty and delicious.

What’s the best way to thicken the chili?

I mash a cup or so of the beans and stir them back in. Or I remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate.

Can I cook this on high instead of low?

Yes, I’ve done it on High for about 2 to 2½ hours, but I prefer Low for deeper flavor development.

What toppings go best with this chili?

I love topping it with Monterey Jack cheese, sour cream, tortilla strips, avocado slices, or fresh chopped cilantro for extra flavor and texture.

Conclusion

This slow cooker turkey chili has become one of my all-time favorite comfort meals. It’s flavorful, filling, and perfect for busy days or cold nights. I love how customizable it is, and it always leaves me with leftovers I actually look forward to. If I’ve got turkey on hand, this is the first recipe I think of.