Crockpot Ground Turkey Chili
Crockpot Ground Turkey Chili is a thick, mild chili with ground turkey and sweet potatoes that simmers all day in the slow cooker. Brown the turkey before work, and dinner is waiting when you walk in the door.
Chunks of sweet potato, black beans and browned ground turkey in a smoky tomato and chili powder sauce.
This is the ground turkey chili I make the first cold week of October, when the crockpot comes back out of the cabinet. One pot feeds us for two dinners and a couple of lunches. Nobody at our table has ever asked where the beef went.
Recipe Highlights of my Ground Turkey Chili
- 20-minute prep, then the crockpot does the rest
- Budget-friendly
- High in fiber, protein, and hearty enough for dinner
- Mild for kids, easy to spice up
- Freezes well for busy weeks ahead
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
GROUND TURKEY – 93% lean stays juicy through the long cook. Ground chicken or lean ground beef swap in one for one.
SWEET POTATOES – Peel them and cut 1-inch cubes so they stay in chunks through the long cook. Same prep as my Honey Roasted Sweet Potatoes, just bigger pieces.
BLACK BEANS – Drain and rinse them well. Kidney or pinto beans swap in with no other changes.
DICED TOMATOES – Regular or petite diced both work, and the whole can goes in, juice included. Fire-roasted is a nice swap when you see it.
SPICES – Chili powder, cumin, smoked paprika and garlic powder. Regular paprika works if smoked isn’t in the cabinet.
VEGETABLE BROTH – The salt amount assumes regular broth, not low-sodium. Chicken broth works just as well, so use whatever is in the pantry.
How To Make Crockpot Ground Turkey Chili
Please check the printable recipe card below for more detailed instructions.
- Brown the onion and ground turkey in a skillet.
- Move the turkey to the slow cooker and stir in the spices.
- Add the sweet potatoes, black beans, tomatoes, tomato paste and broth.
- Cover and cook on low, then finish with the lid off.
Leftovers and Storage
STORE – Cool, then refrigerate in an airtight container for 3 to 4 days. The flavor deepens overnight, so day two is the best day.
FREEZE – Crockpot turkey chili is a freezer favorite. Portion it into freezer containers or zip-top bags and freeze for up to 3 months. Thaw overnight in the fridge.
REHEAT – Warm it on the stovetop over medium-low, stirring now and then, or in the microwave in 1-minute bursts. A splash of broth loosens it if it thickened in the fridge. Heat it to 165º Fahrenheit, then a slow cooker on warm can hold it for a party, per the USDA.
MAKE AHEAD – Brown the turkey and cut the sweet potatoes the night before. Keep the sweet potatoes in a bowl of cold water in the fridge so they stay bright, then load the crock in the morning. Or make the whole pot a day early and reheat it.
More Slow Cooker Soups and Stews
Serving Suggestions
CHILI NIGHT – A pan of Cornbread on the table and a bowl of this is the whole dinner.
GAME DAY РSet the crock to warm, put out sour cream, cheddar, jalape̱os and avocado, and let everyone build a bowl. A second pot of Crockpot White Chicken Chili keeps both sides of the table happy.
BAKED POTATO BAR – Ladle it over split baked russets with a handful of cheese on top.
PACKED LUNCHES – Portion it into jars for the week. It reheats in the microwave and holds you until dinner.
Recipe Success Tips
BROWN FIRST – Ten minutes in the skillet is what keeps this chili thick. A slotted spoon into the crock leaves the extra liquid behind.
LID OFF – The last 45 minutes without the lid is where the chili thickens up. For a soupier bowl, leave the lid on the whole time.
TASTE FIRST – Taste before serving and add a pinch of salt if it wants one. Low-sodium beans or broth usually need it.
HEAT – For a chili with some warmth, stir ½ teaspoon of cayenne in with the other spices. Sliced jalapeños on top let each person decide.
EXPERT TIP – Keep the sweet potatoes at a full inch. Smaller pieces soften into the sauce, and you lose the chunks.
Commonly Asked Questions
Do I Have to Brown the Turkey First?
Crockpot Ground Turkey Chili stays thick when you brown the turkey first. Raw turkey releases a lot of liquid in the slow cooker, and there is no oven heat to cook it off. Ten minutes in a skillet takes care of it, and the onion softens at the same time. A slotted spoon leaves the extra liquid in the pan.
Can I Use Ground Beef or Chicken Instead of Turkey?
Yes, ground chicken or lean ground beef work in the same amount. Brown either one the same way. With 85/15 beef, spoon off the extra fat before the meat goes into the crock. The cook times stay the same, and so does everything else in the recipe.
Will the Sweet Potatoes Turn to Mush?
No, 1-inch cubes stay in chunks through six hours on low. They come out soft enough to cut with a spoon, with their edges intact. Smaller pieces start to melt into the sauce, which some people prefer. For distinct chunks, keep them at a full inch.
Can I Leave the Beans Out?
Yes, the chili works without beans and makes a slightly smaller pot. Skip them and change nothing else; the sweet potatoes still give it plenty of body. If your family wants a beef chili with no beans at all, my Slow Cooker Chili without Beans is the one to make.
Is Turkey Chili Healthy?
This turkey chili is high in fiber, with a good amount of protein from the turkey and beans. Sweet potatoes and black beans bring the fiber, and the beans double up with the turkey on protein. The full nutrition breakdown is in the recipe card below, and toppings like cheese and sour cream count extra.
Can I Make This Turkey Chili on the Stovetop?
Yes, simmer it in a Dutch oven for 35 to 40 minutes. Brown the onion and turkey in the pot, add everything else, and bring it to a boil. Lower the heat and simmer, partly covered, until the sweet potatoes are tender. Stir now and then so nothing sticks.
|
Method |
Time |
Notes |
|
Slow cooker on low (this recipe) |
6 hours |
Lid off for the last 45 minutes |
|
Slow cooker on high |
4 hours |
Lid off for the last 45 minutes |
|
Stovetop |
35 to 40 minutes |
Partly covered, stir now and then |
More Turkey Recipes`
Turkey isn’t just for the fourth Thursday in November. These are the ones my readers make all fall.
Turkey Tacos – A quick weeknight dinner with the same ground turkey you bought for this chili.
Turkey Tetrazzini – The pasta bake that gives leftover turkey a second night.
Turkey Pot Pie – A rich filling under a golden crust, and the coziest use of holiday leftovers.
Roasted Turkey Breast – Juicy turkey without roasting a whole bird.
Turkey Gravy – The one that goes over everything on the holiday plate.
Crockpot Ground Turkey Chili
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 pound ground turkey 93% lean
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt plus more to taste
- 2 large sweet potatoes peeled and cut into 1-inch cubes (about 5 cups)
- 1 28-ounce can diced tomatoes undrained
- 2 15-ounce cans black beans drained and rinsed
- 3 tablespoons tomato paste
- 2 cups vegetable broth
Garnish (optional)
- sour cream
- jalapeño sliced
- cilantro chopped
- avocado diced
- Cheddar cheese shredded
Instructions
- Brown the turkey. Heat the olive oil in a 10-inch skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the turkey and cook, breaking it up, until no longer pink, about 5 minutes.
- Load the slow cooker. Transfer the turkey and onion to a 6-quart slow cooker with a slotted spoon, leaving the liquid behind. Stir in the chili powder, cumin, smoked paprika, garlic powder and salt.
- Add the rest. Add the sweet potatoes and black beans. Stir in the diced tomatoes, tomato paste and broth.
- Cook. Cover and cook on low for 6 hours or on high for 4 hours, removing the lid for the last 45 minutes.
- Serve. Taste and add salt if needed. Serve hot with the toppings.
Notes
SLOW COOKER TIMES
ON LOW: 6 hoursON HIGH: 4 hours
FOOD SAFETY
Ground turkey is safe at 165º Fahrenheit. Reheat leftovers to 165º Fahrenheit on the stove or in the microwave.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.