This hearty crockpot turkey chili is full of bold spices, tender turkey, and nutritious veggies. It’s gluten-free, high in fiber, and perfect when you need a comforting meal.

Has it happened to you that you are craving something comforting, perfect for a chilly night but you only end up staring at your crockpot not knowing what to do?

Well, that happened to me a couple of nights ago.

The weather has been incredibly cold. And, I wanted something to warm myself up and give my family something comforting for the night.

But, I was out of ideas. Then an idea popped into my head … chili.

And from there, the ingredients just started combining to create this delicious crockpot turkey chili.

What makes this chili great is how it packs so much flavor in each bite. You get hints of chili powder, cumin, paprika, and red pepper flakes.

And, it also helps sneak in extra veggies like zucchini and bell peppers. Perfect if you have picky eaters at home.

Each serving also gives you a whopping 29 grams of protein and over 9 grams of fiber. This powerful combination is highly satiating, perfect when you need to stay full for hours.

Ingredients and Substitutes

Extra virgin olive oil (1 tbsp) – Substitute with avocado oil or melted butter (or ghee).

Ground turkey (16 oz) – You can also use ground chicken, lean ground beef (I recommend using 90% of anything higher), or a plant-based ground meat for a vegetarian option.

White onion, diced (1 large) – Swap with yellow onion, red onion, or shallots.

Red bell pepper, diced (1) – You can use any color bell pepper. I’ve used yellow, green, or orange. You can also try using poblano peppers to add some extra heat.

Zucchini, diced (1 medium) – Replace with yellow squash, eggplant, or diced carrots.

Diced tomatoes (28 oz can) – Crushed, stewed, or a blend of fresh, chopped tomatoes are great alternatives.

Black beans, drained and rinsed (15 oz can) –  Swap with pinto beans, kidney beans, or chickpeas.

Corn kernels, drained (15 oz can) – Replace with fresh corn, frozen corn, or you can remove this ingredient if you don’t have it at home.

Tomato paste (2 tbsp) – Substitute with ketchup, or you can use double the diced tomatoes.

Garlic, minced (4 cloves) – You can use 1 teaspoon of garlic powder instead.

Chili powder (2 tsp) – If you want to add a different flavor, try adding ancho chili powder, chipotle powder, or a combination of paprika and cayenne.

Cumin (2 tsp) – Use coriander or a smoky spice blend if you don’t have cumin.

Paprika (1 tbsp) – You can use either sweet or smoked paprika. Depends on what flavor you want to give the chili.

Salt (½ tsp)

Black pepper (½ tsp)

Red pepper flakes (½ tsp) – Swap with a dash of your favorite hot sauce.

How to Make Crockpot Turkey Chili

Step 1. Place a sauté pan over medium heat and add the olive oil and the ground turkey.

Step 2. Start breaking the ground turkey apart and cook it until it becomes golden brown. It should roughly take 7-10 minutes.

Step 3.Remove the ground turkey from the heat and place it in the crockpot. Add all the spices.

Step 4. Give the ingredients a good stir to combine all the flavors.

Step 5. Add the corn, zucchini, beans, bell peppers, and onions.  

Step 6. Give it another stir.

Step 7.Add the crushed tomatoes and tomato paste.

Step 8. Mix the ingredients once again.

Step 9.Cover and cook on low for 8-9 hours or on high for 4-5 hours. Make sure you stir only once or twice while it’s cooking.

Step 10. Once it’s cooked, serve it hot, and garnish with sour cream, shredded cheddar, chopped red onion, chives, or crispy bacon crumbles.

What I Would Serve with This Crockpot Turkey Chili

• Cornbread or corn muffins
• Tortilla chips
• Cauliflower rice
• Light green salad
• Baked sweet potato
• Garlic bread
• Coleslaw

My Storage Tips

If you have any leftovers, place them in an airtight container and keep them in the fridge for up to 5 days. If you are using it as a meal prep recipe, I recommend placing it in individual containers so you can reheat what you are going to eat.

To keep it for longer, place it in a freezer-safe container and keep it in the freezer for up to 3 months.

When you are ready to have it again, place it in the microwave or stove. Just make sure you add a bit of water or broth to keep the consistency and prevent it from getting too thick.

More Crockpot Recipes

• Crockpot Chicken Lemon Soup
• Crockpot Chicken Shawarma Bowl
• Crockpot Butter Chicken