Turkey Chili (Crock Pot Recipe!)
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This Turkey Chili Crock Pot Recipe makes a hearty meal from leftover holiday turkey when you’re tired of the same ol’ sandwiches. It comes together in minutes with pantry staples and a few veggies and then your slow cooker does the rest. And if you’re craving it during the rest of the year, you can easily make crock pot turkey chili with ground turkey instead!
Turkey Chili Crock Pot Recipe
I usually make turkey sliders with brie and cranberry sauce to use up my leftovers, but I wanted something a bit cozier that could feed a lot of people with as little work as possible.
And this turkey chili crock pot recipe fits the bill perfectly!
Toss everything in the slow cooker and give it a stir. In 4 hours, you’ll have a big pot of turkey chili with leftover turkey, beans, and veggies ready and waiting to serve. It’s that simple!
Still have extra meat to use up? Try my turkey rice soup next. Everything cooks on the stove, so it’s ready in under an hour. Plus, it’s easy to customize with what you have on hand.
Ingredient Notes and Substitutions
- Turkey Meat – The whole idea is to make this turkey chili with leftover turkey, but you’ve got a few other options if needed!
Brown ground turkey (or chicken) on the stovetop, or cook turkey breast in the air fryer and use that instead. - Veggies – You’ll need green bell pepper and a red onion, plus a can of diced tomatoes and some frozen corn.
Fire-roasted diced tomatoes add a little extra flavor, and you can easily swap the frozen corn with canned or fresh kernels if you’d like. - Beans – I like to use kidney beans and black beans, but you have options here too! Any type of white bean, pinto beans, or chickpeas would be tasty too.
Just be sure to drain and rinse them well so the dish isn’t too salty. - Chicken Broth – Vegetable broth is a good substitute, as is turkey broth (if you can find it).
You could use water in a pinch, but the flavor won’t be as strong. Consider using extra spices if you go this route. - Tomato Paste – This small but mighty ingredient adds savory flavor and helps thicken the chili. Don’t skip it!
- Seasonings – Combine chili powder, ground cumin, garlic powder, and black pepper for a simple savory blend. Then, season to taste with salt and more pepper before serving.
And be sure to use regular chili powder — which is a blend of spices — and not ground chili peppers or chipotle chile powder. Those are different things!!
Tips and Tricks to Make Turkey Chili with Leftover Turkey
- Cook on LOW for 4 hours.
Because the meat is already cooked and the veggies soften quickly, you’re really just warming everything up and giving the flavors time to meld.
You can certainly cook this turkey chili crock pot recipe longer if needed, but you’ll want to saute the onions and bell pepper first if you plan to cook it on High.
In that case, it should be ready in about 2-3 hours.
- Kick it up a notch!
Dice 1-2 jalapeno peppers (in addition to the bell peppers) for extra heat. Most of the spiciness comes from the ribs and seeds, so remove them for a milder version or leave them for something more intense.
You could also add cayenne pepper to this leftover turkey chili recipe. Start with ½ teaspoon, then taste and adjust after it’s cooked for a few hours.
- Balance the flavors with a few adjustments.
About 30 minutes before serving, ladle out a small amount and give it a taste. If it’s too acidic, stir in a little bit of sugar or honey.
Or if it tastes “like it needs something” but you’re not sure what, then acidity is probably the cure! Squeeze in a little fresh lime juice or add a splash of apple cider vinegar.
Prep Ahead
- Chop turkey meat, bell pepper, and onion
- Mince garlic
- Rinse and drain canned beans
- Measure and mix together spices
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
- Ladle – A must for dishing up crock pot turkey chili!
Serving Suggestions
Pair this turkey chili crock pot recipe with my sweet Southern cornbread or some garlic toast. You can also toss together a simple green salad or coleslaw for a lighter side.
And don’t forget about the toppings — there’s no shortage of delicious options to choose from!
- Shredded Cheese: Monterey Jack or sharp Cheddar are my favorites
- Sour Cream or Plain Greek Yogurt
- Tortilla Strips or Corn Chips
- Chopped Green Onion or Cilantro
- Avocado: Cut into pieces or mash into guacamole
- Jalapeno Slices
Storing and Reheating Leftover Turkey Chili
Allow leftovers to cool, then transfer to an airtight container. Keep in the refrigerator for 3-4 days or in the freezer for up to 3 months.
When freezing leftover turkey chili, you’ll want to leave some space at the top of the container for the liquid to expand.
I also like to press some plastic wrap onto the chili before putting on the lid. This helps prevent freezer burn!
Thaw frozen chili in the refrigerator overnight, then heat low and slow on the stovetop until warmed through.
Crock Pot Turkey Chili FAQ
Sure! Toss in some sliced mushrooms, zucchini or yellow squash, chopped carrots, butternut squash, sweet potatoes… whatever sounds good!
Just be sure to cut larger veggies into bite-sized pieces so they soften in time for serving.
As long as your recipe contains beans, it’s easy to do! Scoop out 1-2 cups of beans and mash them with a spoon or fork, then stir them back in. Or, mash 1 can of beans in the crock at the beginning before adding the rest of the ingredients.
The next best option is to turn your slow cooker to high and remove the lid during the last 30 minutes or so. This allows some of the liquid to evaporate.
As a last resort, whisk together equal parts cornstarch and water (about 2 tablespoons each) to make a slurry. Stir that into the chili and cook for another 30 minutes, until thickened.
You bet! The simple route is to add everything to a large pot or Dutch oven, bring to a boil, then reduce the heat and let it simmer for at least 30 minutes.
But if you’re going to make leftover turkey chili on the stove, you might as well spend a few extra minutes developing that flavor!
Saute the bell pepper and onion in a little oil first, just until softened. Add the garlic and cook for another minute, until fragrant, then stir in everything else and cook as directed.
Enjoy!
With love, from our simple kitchen to yours.
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Turkey Chili (Crock Pot Recipe!)
Ingredients
- 4 cups of roasted turkey, chopped
- 1 green bell pepper, chopped
- 1 red onion, chopped
- 4 garlic cloves, minced
- 29 ounces diced tomatoes, 2 14.5 ounce cans, undrained
- 16 ounce can kidney beans, rinsed and drained
- 15 ounce can black beans, rinsed and drained
- 14.5 ounces chicken broth
- 6 ounce can tomato paste
- 2 cups frozen corn
- 1 tablespoon chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Optional garnishes
- shredded Monterey jack cheese
- chopped cilantro
- sour cream
- tortilla strips
Instructions
- Add all ingredients (except garnishes) to a 5-quart slow cooker and stir to combine.
- Cover and cook on low for 4 hours or until heated through. Top with your favorite garnishes. Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2017, updated and republished October 2024
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This is a great chili recipe, tastes wonderful. The turkey definitely cuts out some fat too, which is great!