This post may contain affiliate links. Please read our disclosure policy.

This easy Turkey Chili Recipe is hearty, satisfying, and packed with lean ground turkey, black beans, bell peppers, jalapeños, tomatoes, and bold chili spices. It starts with a quick stovetop browning step for extra flavor, then simmers low and slow in the Crockpot until rich, thick, and perfect for loading up with your favorite toppings.

It’s the kind of Ground Turkey Chili Recipe that tastes satisfying enough for game day, but it’s simple enough for a busy weeknight. Make a big batch now and enjoy the leftovers for easy lunches and dinners all week long.

A big serving spoon is placed in a pot of chili.

Table of Contents

Kellie’s Note
Nacho Average Chili

One of my favorite chili recipes I look forward to whipping up every year when the weather starts to chill is this easy turkey chili. It’s incredibly filling, flavorful, and is so good I promise you won’t miss the beef.

One of the best things about this turkey chili recipe so amazing is how it’s prepared. After the ground turkey gets cooked on your stove-top, it gets tossed into the Crockpot with the other ingredients and you get to let it do all the work for you! The low and slow cooking process really infuses the entire chili with so much flavor from the garlic, jalapeños, chili powder, red pepper flakes and more.

Spicy jalapeños and red pepper flakes kick things up a notch while brown sugar tames the heat in a subtly sweet way. As flavorful as it is, it’s also a healthier meal option, but you definitely won’t feel like you’re technically eating on the lighter side! Ground turkey and veggies have never been this good.

Why You’ll Love This Turkey Chili

  • Hearty but light: Ground turkey keeps it a little lighter than beef chili, but the tomatoes, beans, peppers, and spices make it rich and satisfying.
  • Big flavor: Browning the turkey and sautéing the vegetables first gives the chili a deeper, more savory flavor.
  • Slow cooker easy: Once everything is in the Crockpot, it cooks low and slow with very little hands-on work.
  • Great for leftovers: Turkey chili reheats well, freezes well, and makes an easy meal-prep lunch.
  • Easy to customize: Make it mild, spicy, extra-beany, or veggie-loaded depending on what your family likes.

Ingredient Notes for Turkey Chili

Let’s take a look at that shopping list:

  • Ground Turkey – Ground turkey has less saturated fat and calories than ground beef, making it a healthier option for some.
  • Bell Peppers – You’ll need both red and green bell peppers.
  • Garlic – Smash the garlic cloves before chopping them so they release even more flavor.
  • Jalapeño Peppers – Remove the seeds and veins for less heat or leave them for more heat.
  • Chili Powder – I love using homemade chili seasoning for the very best flavor.
  • Cumin – This adds a nice earthiness to the chili.
  • Cayenne Pepper – Fee free to add more or less to adjust the heat levels.
  • Crushed Red Pepper – Same goes here! Sprinkle in more or omit it entirely based on your spice preferences.
  • Chopped Sweet Peppers – You’ll also need the juice, so do NOT strain these peppers.
  • Light Brown Sugar – You can always make your own by combining 1 cup of white granulated sugar with 1 TBSP of molasses.
  • Black Beans – Use a can of black beans and don’t forget to drain and rinse them prior to using.
  • Tomato Sauce and Crushed Fire Roasted Tomatoes – These are both used to thicken the chili and enhance the savory flavor even more.
  • Salt and Pepper – To taste.

For the best texture, use ground turkey with a little fat, such as 93% lean. Extra-lean ground turkey breast will work, but it can become drier after a long simmer. Browning the turkey before adding it to the slow cooker also helps build flavor and gives the chili a better texture.

A single serving of turkey chili is placed next to two glasses of beer.

How to Make Turkey Chili

This Crockpot turkey chili recipe couldn’t be any easier! Set it and forget it is pretty much the method here.

  1. Cook the ground turkey. Brown the ground turkey in a large pan over medium heat. Transfer it to the slow cooker with a slotted spoon.
  2. Cook the veggies. Add the onions to the pan where the turkey just was and cook them until they begin to soften. Stir in the peppers until softened before adding the garlic and jalapeños, then cook for just one more minute. Transfer all of the veggies to the slow cooker with the cooked turkey.
  3. Make it flavorful. Add all of the seasonings and the sweet peppers (with the juice) to the mixture in the Crockpot. Stir to combine.
  4. Add the remaining ingredients and cook. Stir in the brown sugar, tomato sauce, crushed tomatoes and black beans until everything is nicely mixed. Season with just a little salt and pepper. Cook on high for 3-4 hours or low for 5-6 hours.
  5. Garnish your bowls. Serve with your favorite chili toppings! We love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapeños.
Two bowls of chili are placed next to a full pot.

Kellie’s Tips for the Best Turkey Chili

  • Brown the turkey first. This adds flavor and keeps the chili from tasting flat.
  • Sauté the vegetables in the same pan. The onions and peppers pick up the flavor left behind from the turkey.
  • Do not drain the sweet peppers. The juice adds tangy flavor to the chili.
  • Adjust the heat. Remove the jalapeño seeds for a milder chili, or leave them in and add extra crushed red pepper for more spice.
  • Let it thicken. If the chili looks thinner than you like, cook it uncovered for the last 20–30 minutes or simmer it briefly on the stovetop.
  • Taste before serving. Slow cooker recipes often need a final pinch of salt, pepper, or chili powder to wake up the flavors.

Variations on Turkey Chili

  • Make it mild: Remove the seeds and veins from the jalapeños and skip the crushed red pepper.
  • Make it spicier: Leave the jalapeño seeds in, add more cayenne, or top each bowl with pickled jalapeños.
  • Add more beans: Use kidney beans, pinto beans, or a mix of beans with the black beans.
  • Add more vegetables: Stir in corn, diced carrots, celery, zucchini, or sweet potatoes.
  • Make it meatier: Add an extra pound of ground turkey or reduce the beans.
  • Use another ground meat: Ground chicken or lean ground beef can be used in place of ground turkey.
  • Make it without added sugar: Omit the brown sugar, or reduce it to 1–2 tablespoons.

How to Make Turkey Chili on the Stovetop

  • Brown the ground turkey in a large Dutch oven or soup pot over medium-high heat.
  • Add the onion and bell peppers and cook until softened, then stir in the garlic and jalapeños.
  • Add the chili powder, cumin, cayenne, crushed red pepper, sweet peppers with their juice, brown sugar, tomato sauce, crushed tomatoes, and black beans.
  • Bring to a simmer, then reduce the heat to low and cook for 45–60 minutes, stirring occasionally, until thick and flavorful.

Can I Make This Turkey Chili in the Instant Pot?

Yes. Use the sauté function to brown the turkey, then cook the onion, bell peppers, garlic, and jalapeños. Stir in the seasonings, sweet peppers, brown sugar, tomato sauce, crushed tomatoes, and black beans. Secure the lid and cook on high pressure for 12 minutes, then allow a 10-minute natural release before carefully releasing the remaining pressure. If the chili is thinner than you like, use the sauté function for a few minutes to thicken it.

Sour cream, tortilla strips and herbs garnish a bowl of turkey chili.

Storage, Freezing, and Reheating

Let the turkey chili cool to room temperature before storing.

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze in airtight freezer-safe containers or bags for up to 3 months. Leave a little space at the top because chili expands as it freezes.
  • Thawing: Thaw overnight in the refrigerator.
  • Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, or microwave in intervals until hot.
  • If it gets too thick: Add a splash of chicken broth, water, or tomato sauce while reheating.

What to Serve With Turkey Chili

Turkey chili is hearty enough to serve on its own, but it’s even better with toppings and sides. Try it with shredded cheddar, sour cream, Greek yogurt, green onions, pickled red onion, avocado, tortilla chips, pickled jalapeños, or fresh cilantro.

For sides, serve it with cornbread, buttermilk biscuits, rice, baked potatoes, tortilla chips, or a simple green salad. Leftovers are also delicious spooned over nachos, hot dogs, baked potatoes, or stirred into cooked pasta for an easy chili mac.

Stay warm with more of the best chili recipes!

For more easy ground turkey recipes, follow us on Instagram and Facebook!

Did you make this Turkey Chili Recipe? Leave a star rating and comment below! I’d love to know how spicy you made it and what toppings you added.

Turkey Chili Recipe

5 from 2 votes
By Kellie
Prep: 10 minutes
Cook: 3 hours
Servings: 8
Sour cream, tortilla strips and herbs garnish a bowl of turkey chili.
Save Pin Print
Hearty Turkey Chili is packed with flavor and easy to make for busy weeknight dinners. Ground turkey has never tasted so good!

Equipment

  • 1 slow cooker
  • skillet
  • wooden spoon or spatula
  • measuring cup
  • measuring spoons
  • chef's knife
  • cutting board

Ingredients 

  • 2 pounds ground turkey
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 5 garlic cloves, minced
  • 2 large jalapeno peppers, minced (remove the seeds and veins for less heat…leave them for more heat)
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin
  • 1 tablespoons ground cayenne pepper, Or more if you like a lot of heat!
  • 1 tablespoon crushed red pepper
  • 6 ounce jar of chopped sweet peppers and juice
  • 1/2 cup packed light brown sugar
  • 1 can black beans, drained and rinsed
  • 28 ounce can tomato sauce
  • 28 ounce can crushed fire roasted tomatoes

Instructions 

  • In a large frying pan, brown the ground turkey until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
  • Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the turkey.
  • Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the turkey mixture and stir to combine.
  • Add the brown sugar, tomato sauce and crushed tomatoes and black beans stirring thoroughly to be sure all the ingredients are incorporated. Season with kosher salt and black pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours. The chili is done when hot throughout, slightly thickened, and the peppers are tender.
  • Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos…just to name a few.

Notes

  • For the best flavor, brown the ground turkey before adding it to the slow cooker. This helps the chili taste richer and keeps the turkey from becoming too soft.
  • Use 93% lean ground turkey for the best texture. Extra-lean ground turkey breast will work, but it can become a little dry after a long cook time.
  • For a milder chili, remove the seeds and veins from the jalapeños and omit the crushed red pepper. For more heat, leave the jalapeño seeds in or add extra cayenne.
  • If the chili is thinner than you like, cook uncovered for the last 20–30 minutes or transfer it to a pot and simmer until thickened.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat on the stovetop over medium-low heat or in the microwave until hot. Add a splash of broth, water, or tomato sauce if the chili thickens too much.

Nutrition

Calories: 291kcal, Carbohydrates: 37g, Protein: 32g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 62mg, Sodium: 808mg, Potassium: 1294mg, Fiber: 8g, Sugar: 25g, Vitamin A: 4673IU, Vitamin C: 81mg, Calcium: 123mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Free email guide

Your “Healthy-ish” Meal Plan
Healthy meals don’t have to be difficult. Let me show you.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Arnold Walker says:

    Kellie this is Arnold all of your recipes are great!!!!!!! Arnold Walker

    Reply
  2. Arnold Walker says:

    Kellie all of your recipes great!! Arnold

    Reply