# Crockpot Turkey Chili

Lean ground turkey is browned in a little oil, then slow cooked with black beans and corn. It is lighter than beef chili and stays moist.

 

 

 ![Crockpot Turkey Chili](https://irenpins.com/wp-content/uploads/2026/09/ire-chili-turkey.jpg)  

 [Print](#wpzoom-recipe-card-crockpot-turkey-chili) 

  

 

 

 

## Crockpot Turkey Chili

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

7

hours 

Lean ground turkey is browned in a little oil, then slow cooked with black beans and corn. It is lighter than beef chili and stays moist.

### Ingredients

- 1 1/2 lb ground turkey (93/7)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 1/2 cups frozen corn kernels
- Toppings: sliced avocado, plain Greek yogurt, chopped cilantro

### Directions

- Heat the olive oil in a large skillet over medium-high heat. Add the turkey and break it into small pieces.
- Cook 6 to 8 minutes, until no pink remains. Turkey will not brown as much as beef, and that is fine.
- Move the turkey to the slow cooker. Cook the onion and red pepper in the same skillet for 4 minutes, until they soften.
- Add the garlic, tomato paste, chili powder, cumin, paprika and salt to the skillet. Stir for 30 seconds, until the paste darkens and the spices smell toasty.
- Scrape the skillet into the slow cooker. Pour in the crushed and fire-roasted tomatoes and stir to coat the turkey.
- Cover and cook 6 to 7 hours on LOW or 3 to 4 hours on HIGH. Do not go much longer, because lean turkey dries out.
- In the last 45 minutes, stir in the rinsed black beans and the frozen corn. They only need to heat through.
- Check the temperature of the turkey with a thermometer. It should read 165°F.
- If the chili is thin, prop the lid open for the last 20 minutes. Taste and add salt.
- Serve in bowls with the avocado, yogurt and cilantro.

 

### Notes

 

Use 93/7 turkey and not 99/1, because the leanest turkey turns grainy. If the pot looks dry, stir in 1/2 cup of chicken broth rather than water. Greek yogurt works in place of sour cream at the same amount. Leftovers keep 4 days in the refrigerator and freeze well for 3 months, without the avocado.

 

  

## Why 93/7 turkey

 

Very lean turkey turns dry and grainy in a long cook. The slightly higher fat of 93/7 keeps the meat tender and moist across hours on LOW.

 

The turkey will not brown like beef, and that is fine. The tomato paste and spices carry the flavor.

 

## Crockpot Turkey Chili: swaps

 

Greek yogurt stands in for sour cream. Kidney beans can replace black beans. If the pot looks dry, add chicken broth rather than water, which would dilute the spices.

 

Do not stretch the cook time far past the card. Lean meat dries out quickly.

 

## What to serve and store

 

Cornbread or tortilla chips fit well, and the avocado cools the heat. Freeze the chili without the avocado, since it turns brown and soft. Reheat on the stove or in the microwave.

 

## A mistake to avoid

 

Cooking turkey chili much longer than the card says. Lean meat tightens and dries out, and no amount of sauce fixes that. Stay within the 6 to 7 hours on LOW, and add the beans and corn late so they only heat through.