After a big holiday meal, I often find myself with leftover turkey that feels like a mountain to clear. Instead of the usual sandwiches, I toss it into my slow cooker with beans, tomatoes, and spices for a chili that’s hearty but also uses up what’s already in the fridge.

This crockpot turkey chili isn’t just about convenience; it’s about turning leftovers into something that warms you from the inside out. The slow cooker does most of the work, letting flavors meld and the meat stay tender and juicy. It’s a simple way to make a comforting, satisfying meal without extra fuss.

This recipe focuses on transforming leftover turkey into a rich, comforting chili that feels like a warm hug after holiday feasts, making the most of what’s already in your fridge.

The story behind this recipe

This recipe was born out of a desire to make something warm and nourishing from leftovers, but with a bit of a twist. I wanted a dish that felt like a hug on a chilly day, using ingredients I already had in the fridge. The slow cooker seemed perfect—set it and forget it, letting flavors develop slowly and the turkey stay tender. It’s become a go-to for busy days when I need something satisfying without extra effort.

Ingredient breakdown: key components

Ground turkey: I prefer lean, but adding a bit of dark meat keeps it juicy and flavorful during slow cooking—try a mix for best results.
Canned tomatoes: I use fire-roasted for a smoky depth, but regular diced tomatoes work fine if you want a milder note.
Beans: I like black beans here—they add a creamy texture and color, but kidney beans are a good sturdy swap if you’re after a different bite.
Chili powder: I keep it balanced with cumin and a touch of smoked paprika—adjust to your heat tolerance by adding cayenne if you want more kick.
Onion and garlic: These form the flavor base—sauté them first if you want a richer aroma, but for an even easier dump-and-go, toss them in raw.
Bell peppers: I love the sweetness they bring, especially red peppers; green are fine but less sweet, so consider skipping if you’re out.
Broth or water: I use chicken broth for extra depth, but plain water works if you prefer a milder, neutral base—just season accordingly.

Spotlight on key ingredients

Ground turkey:

I prefer lean, but adding a bit of dark meat keeps it juicy and flavorful during slow cooking—try a mix for best results.
Canned tomatoes: I use fire-roasted for a smoky depth, but regular diced tomatoes work fine if you want a milder note.
Beans: I like black beans here—they add a creamy texture and color, but kidney beans are a good sturdy swap if you’re after a different bite.

Canned tomatoes and vegetables:

Chili powder: I keep it balanced with cumin and a touch of smoked paprika—adjust to your heat tolerance by adding cayenne if you want more kick.
Onion and garlic: These form the flavor base—sauté them first if you want a richer aroma, but for an even easier dump-and-go, toss them in raw.
Bell peppers: I love the sweetness they bring, especially red peppers; green are fine but less sweet, so consider skipping if you’re out.

Notes for ingredient swaps

Dairy-Free: Skip cheese or sour cream—your chili will be less creamy but just as flavorful and hearty.
Low-Sodium: Use unsalted broth and canned beans labeled low-sodium to control salt levels without sacrificing flavor.
Vegetarian: Replace turkey with hearty vegetables like mushrooms or eggplant, and add extra beans for richness.
Spice Level: Swap smoked paprika for sweet paprika if you prefer less smoky flavor, or add fresh chili for a bright heat.
Fresh Herbs: Use fresh cilantro or parsley instead of dried, adding just before serving for maximum brightness.
Canned Tomatoes: Opt for fire-roasted for smoky depth or fresh chopped tomatoes in season for a brighter, fresher taste.
Beans: Use lentils or chickpeas if you’re out of beans; they cook faster and add a different texture.

Equipment & Tools

Large slow cooker: To cook all ingredients evenly over several hours.
Cutting board: For chopping vegetables and turkey.
Sharp knife: To dice and chop ingredients cleanly.
Wooden spoon: For stirring and mixing ingredients during cooking.

Step-by-step guide to Crockpot Turkey Chili

Gather your equipment: a large slow cooker, a cutting board, a sharp knife, and a wooden spoon for stirring.
Prep the ingredients: dice the onion, mince the garlic, and chop the bell peppers into bite-sized pieces.
Optional: Sauté the onion and garlic in a skillet over medium heat (about 5 minutes) until fragrant and translucent. Transfer to the slow cooker.
Add the cooked onion and garlic, along with the chopped peppers, canned tomatoes (with juices), beans, and spices into the slow cooker.
Stir everything together thoroughly. Break up the turkey if it’s in large chunks, so it cooks evenly.
Pour in the chicken broth or water, just enough to cover the ingredients. Season with salt and pepper to taste.
Set the slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours. The aroma should be warm and inviting, with spices blooming.
About 30 minutes before serving, taste and adjust seasoning—add more salt, chili powder, or cumin if needed.
Check the chili: it should be bubbling gently, the beans tender, and the turkey shredded easily with a spoon.
Turn off the heat. Let it rest for 10 minutes—this helps the flavors meld beautifully.
Serve hot, topped with fresh cilantro, shredded cheese, or a squeeze of lime if desired.

Once cooked, turn off the slow cooker and let the chili sit for 10 minutes to settle flavors. Serve directly from the slow cooker or transfer to bowls. Garnish with your favorite toppings and enjoy.

How to Know It’s Done

The chili is bubbling and fragrant, with spices well-developed.
Beans are tender and easily mashable with a spoon.
Turkey is shredded and no longer pink inside, reaching an internal temperature of 75°C (165°F).

Slow Cooker Turkey Chili

This hearty turkey chili is made by slow cooking leftover turkey with beans, tomatoes, and spices until flavors meld into a rich, comforting dish. The slow cooker ensures tender meat and a thick, flavorful sauce, resulting in a warm, inviting bowl perfect for chilly days. It’s a simple, fuss-free way to transform leftovers into a satisfying meal with a vibrant, chunky appearance.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6

Servings: 4

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

2 cups leftover cooked turkey, shredded
1 can diced tomatoes preferably fire-roasted for smoky flavor
1 can black beans drained and rinsed
1 small onion diced
2 cloves garlic minced
1 bell pepper red bell pepper chopped
2 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1 cup chicken broth or water
to taste salt and pepper

Equipment

Large slow cooker
Cutting board
Sharp knife
Wooden spoon

Method

Start by gathering your equipment: a large slow cooker, a cutting board, a sharp knife, and a wooden spoon.
Chop the onion into small dice, mince the garlic, and chop the red bell pepper into bite-sized pieces. This will make the chili colorful and easy to serve.
If you prefer a richer aroma, sauté the onion and garlic in a skillet over medium heat for about 5 minutes until fragrant and translucent. Once done, transfer them to the slow cooker.
Add the sautéed or raw onion and garlic, chopped peppers, diced tomatoes (with juices), drained beans, and spices into the slow cooker. Stir everything together thoroughly for even flavor distribution.
Break up the shredded turkey into smaller chunks if needed, and add it to the slow cooker. Mix gently so the meat distributes evenly among the vegetables and beans.
Pour in the chicken broth or water, just enough to cover the ingredients. Season with salt and pepper to taste, then give everything a good stir.
Cover the slow cooker with the lid and set it to low heat. Let it cook for 6 to 8 hours, or on high for 3 to 4 hours. The chili will slowly develop a rich aroma and a thick, hearty sauce.
About 30 minutes before serving, open the lid and taste the chili. Adjust seasoning with more salt, pepper, or chili powder if desired. The beans should be tender, and the turkey shredded easily.
Stir the chili to ensure everything is well combined and heated through. If it’s too thick, add a splash more broth or water and stir to loosen.
Once the chili is bubbling and fragrant, turn off the slow cooker and let it sit for 10 minutes. This resting period helps the flavors meld beautifully.
Serve the chili hot, garnished with fresh herbs, cheese, or a squeeze of lime if you like. Enjoy this comforting, hearty dish that’s perfect for warming up after a holiday feast!

Pro tips for perfect crockpot chili

Bolded mini-head: Searing turkey briefly before slow cooking adds a smoky richness that permeates the chili.
Bolded mini-head: Use a splash of apple cider vinegar at the end to brighten flavors and add a subtle tang.
Bolded mini-head: Stir ingredients thoroughly at each step to ensure even seasoning and prevent sticking.
Bolded mini-head: Add chopped fresh herbs just before serving for a burst of vibrant aroma and flavor.
Bolded mini-head: Keep an eye on the chili’s consistency; if it thickens too much, stir in a bit of hot water or broth.
Bolded mini-head: For a deeper smoky flavor, throw in a dash of smoked paprika early in the cooking process.
Bolded mini-head: Use a slow cooker liner or spray to make cleanup easier after long cooking hours.

Common mistakes and how to fix them

FORGOT to brown turkey: Skip browning for a less flavorful chili; sear it quickly for richer taste.
DUMPED too much liquid: Drain excess broth if chili is too watery; it can dilute flavors.
OVER-TORCHED the edges: Stir frequently to prevent sticking and burning at the sides.
MISSED seasoning adjustments: Taste midway and tweak salt or spices for balanced flavor.

Quick fixes and pantry swaps

If it’s too watery, splash in some tomato paste to thicken and deepen flavor.
When the chili is bland, patch with a dash more chili powder or a squeeze of lime.
Splash some vinegar if the taste is flat or dull—brightens everything up.
Shield overcooked edges by stirring frequently and lowering the heat slightly.
DUMPED too much salt? Rinse beans or add a potato slice to absorb excess salt for 5 minutes.

Prep, store, and reheat tips

Chop vegetables like onion, garlic, and peppers the night before; store in airtight containers for quick assembly.
Cook the turkey separately and refrigerate for up to 2 days; reheat until steaming hot before adding to the chili.
Prepare spice mixes ahead and keep in small jars; this speeds up the seasoning process when cooking.
Store leftover chili in an airtight container in the fridge for up to 3 days; flavors deepen, and the aroma becomes more inviting.
Reheat gently on the stove or in the microwave until hot, aiming for an internal temperature of 75°C (165°F); watch for bubbling edges and fragrant aroma.

Crockpot Turkey Chili Recipe