Slow Cooker Turkey and White Bean Chili Recipe

This Slow Cooker Turkey and Bean Chili is destined to become your favorite chili. It’s simple to prepare, crowd-pleasing, and perfect for weeknight dinners or game day gatherings.

Why You’ll Love This Chili Recipe

This turkey chili is incredibly easy: brown the meat and onions in the morning, add everything to the slow cooker, and come home to a warm, flavorful meal. Using lean ground turkey makes this a lighter option than traditional beef chili, while still delivering plenty of protein and fiber.

The slow, gentle cooking allows the flavors to meld, and the result is a hearty, satisfying bowl that works well for family dinners or feeding a crowd.

Ingredients

Ingredient notes for this slow cooker turkey and bean chili:

• Olive oil: for sautéing the turkey and onions.
• Ground turkey: 93% lean works well; swap for ground beef if preferred.
• Onion and peppers: one large yellow onion and one green bell pepper, diced. Two jalapeños, finely diced (adjust heat to taste).
• Celery: two stalks, sliced.
• Beans: two 15-ounce cans red kidney beans, drained and rinsed. No-salt-added varieties are a good choice. Pinto or black beans can be substituted.
• Diced tomatoes: one 15-ounce can of petite diced tomatoes.
• Tomato juice: this provides the flavorful liquid base.
• Seasonings: chili powder, garlic powder, celery salt, Italian seasoning, black pepper, and salt to taste.

Step-By-Step Instructions

1. Sauté the turkey and onion. Heat the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion, season with salt, and cook until the turkey is no longer pink, about 5 minutes, breaking up the meat as it cooks.
2. Combine in the slow cooker. Transfer the cooked turkey and onions to the slow cooker. Add the bell pepper, jalapeños, celery, beans, diced tomatoes, tomato juice, and seasonings. Stir gently to combine.
3. Slow-cook. Cover and cook on high for 3–4 hours or on low for 7–8 hours. Taste near the end of cooking and adjust seasoning if needed.
4. Serve. Ladle the chili into bowls and offer your favorite toppings.

Tips and Serving Suggestions

• For best flavor and texture, cook on low for 7–8 hours so the spices and ingredients fully meld.
• Serve with tortilla chips, warm cornbread, crusty bread, or a simple side salad.
• Store cooled chili in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Leftovers are versatile—use chili over fries, on nachos, or reheated as a quick meal.

The Best Chili Toppings

Set out a variety of toppings so everyone can customize their bowl. Popular options include:

• Shredded cheddar cheese
• Sour cream or plain Greek yogurt
• Diced red onion
• Sliced green onion
• Chopped fresh cilantro
• Sliced jalapeño
• Chopped avocado
• Lime wedges for squeezing

More Cozy Recipes

If you enjoy this chili, try other comforting soups and chilis to stay warm during cold nights.

• Butternut Squash Turkey Chili
• Slow Cooker Minestrone Soup
• Italian Wedding Soup with Turkey Meatballs
• Creamy Butternut Squash Soup
• Vegetable Soup with Orzo and White Beans

Make it and come back to leave a rating and a comment — feedback helps others find great recipes.

Slow Cooker Turkey and Bean Chili

5 from 1 review

• Author: Nicole | Fresh Apron
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American