Crockpot Turkey & Vegetable Chili 5 ★

6 h 20 min | easy | low-fat, Mediterranean diet | See also: vegan alternative

Overhead view of a black slow-cooker insert filled with turkey and vegetable chili—crumbled turkey, kidney beans, diced tomatoes, corn, and red and green bell peppers in a thick red sauce—on a white marble countertop.

Published Sep 20, 2025

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

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Introduction

This crockpot turkey and vegetable chili is hearty, cozy, and packed with lean protein plus plenty of colorful veggies.

It slow-cooks into a rich, flavorful bowl that’s perfect for busy weeknights, game day, or casual weekend gatherings.

Smoky spices, tender ground turkey, and classic chili beans make this a family-friendly favorite that reheats beautifully for easy leftovers.

Two bowls of ground turkey and vegetable chili served alongside white rice on a white marble surface; the chili has kidney beans, corn, and red pepper pieces and is topped with fresh cilantro.

How to Make Crockpot Turkey & Vegetable Chili

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Prep the vegetables

Dice the onion, bell peppers, and carrots into even small pieces so they cook evenly in the slow cooker.
Mince the garlic and set all the vegetables aside near the stove.
Brown the turkey with aromatics

Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Add the ground turkey and cook, breaking it into crumbles, until no longer pink, about 5 to 7 minutes.
Stir in the diced onion and minced garlic and cook until fragrant and slightly softened, about 2 minutes.

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Transfer ingredients to the crockpot

Transfer the cooked turkey mixture to a 6-quart slow cooker, scraping in any browned bits from the skillet.
Add the diced bell peppers, carrots, corn, kidney beans, diced tomatoes, tomato paste, and chicken broth.
Season the chili

Stir in the chili powder, ground cumin, chicken bouillon, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper.
Mix well so the spices dissolve into the broth and coat the vegetables and turkey evenly.
Slow cook the chili

Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
The vegetables should be tender, and the chili should thicken slightly as it cooks.

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Finish and season to taste

Taste the chili during the last 30 minutes and adjust salt, pepper, or cayenne if needed.
Stir in chopped fresh cilantro just before serving, reserving some for garnish if you like.
Serve the chili

Ladle the chili into bowls and garnish with extra cilantro and your favorite toppings, such as cheese or sour cream.
Serve with warm tortillas, rice, or cornbread for a complete, comforting meal.

Overhead view of a black slow cooker insert filled with turkey and vegetable chili, showing kidney beans, corn, diced tomatoes, and red and green bell peppers in a thick red broth on a white marble surface.

Substitutions

Ground turkey -> ground chicken or lean ground beef: Use the same amount of ground chicken or 90% lean beef for a slightly richer, meatier chili. Brown it well to build flavor and keep the texture hearty, not mushy.
Kidney beans -> black beans or pinto beans: Swap in black beans or pinto beans for a creamier bite and a slightly earthier taste. Rinse and drain them the same way to keep the chili from getting too starchy.
Chicken broth and bouillon -> vegetable broth: Use vegetable broth and omit the chicken bouillon for a lighter, more veggie-forward flavor. The chili will still taste rich, especially if you brown the turkey well first.

Bowl of turkey and vegetable chili with kidney beans, corn, and diced peppers served beside white rice and topped with fresh cilantro; a second bowl sits blurred in the background on a marble surface.

Tips

Brown the turkey deeply: Let the turkey sit in the hot pan before stirring so it develops browned edges and a roasted, savory flavor.
Deglaze the skillet: After browning, splash a little broth into the skillet and scrape up browned bits, then pour everything into the crockpot.
Adjust thickness at the end: If the chili seems thin, uncover the crockpot for the last 30 minutes to let extra liquid evaporate. For thicker chili fast, stir in a spoonful of tomato paste and a handful of mashed beans.
Balance the heat and sweetness: If the chili tastes too sharp or spicy, add a tiny pinch of sugar or a drizzle of honey. The natural sweetness softens the heat without making the chili taste sugary.
Use toppings for texture: Offer crunchy toppings like crushed tortilla chips, diced red onion, or sliced radishes to contrast the soft beans and vegetables.

Nutrition Facts ^*

Energy	630	kcal
Protein	45	g
Total Fat	29	g
Carbohydrates	47	g
Dietary Fiber	16	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Bowl of turkey and vegetable chili served alongside white rice, garnished with fresh cilantro; chunky chili shows kidney beans, corn, and diced red and green peppers on a marble surface.

FAQ

Can I make this turkey chili on the stovetop instead of in a crockpot?: Yes, you can cook it in a large Dutch oven or heavy pot on the stovetop. Simmer everything together over low heat for about 45 to 60 minutes, stirring occasionally so it does not stick. Add a splash of extra broth if it reduces too quickly.
How can I make this chili milder for kids?: Skip the cayenne pepper and use a mild chili powder to keep the heat low. You can also stir in a spoonful of sour cream or plain yogurt into their bowls. Dairy softens the spice and makes the texture extra creamy.
Can I use frozen vegetables or corn in this recipe?: Yes, frozen corn and even frozen bell peppers work very well in crockpot chili. Add them straight from the freezer without thawing, and cook as directed. They may release a bit more liquid, so check thickness near the end.
How should I store and reheat leftover turkey chili?: Cool the chili, then refrigerate it in airtight containers for up to four days. For longer storage, freeze portions for up to three months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it seems thick.

Serving Suggestions

This crockpot turkey and vegetable chili is a cozy base for endless topping bars and side dishes.

Try it with warm cornbread, a simple green salad, or spooned over baked potatoes for a filling twist.

For extra richness, finish bowls with a squeeze of lime, sliced avocado, or a swirl of Greek yogurt.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Betty, Scottsdale: I've made this too many times to count...but instead of using the ground turkey, I use ground chicken. I modify the seasonings to suit our tastes. Today I used smoked cumin, alot of chili powder and extra cayenne. I use extra beans instead of the corn, and add sour cream on top. Did I mention to add alot of garlic? This chili is always amazing!! It's a family fave! — 5 ★

Eunice: Your chicken and extra-garlic version sounds excellent, Betty!
Marcella: So good! I doubled the recipe. Mine came out a little thinner because I added extra broth, then let it go uncovered the last bit. I may need to cut back the liquid next time. I could go a little hotter next time. I only did a pinch of cayenne since kids were eating, but maybe more next time. Used ground turkey and didnt even bother with fancy toppings. Really delicious tho! — 5 ★

Eunice: Glad it worked, Marcella! For thicker chili, reduce broth or uncover longer; add cayenne gradually for more heat.
Diana Kato, Little Rock: I was looking for a chili that was a little lighter because the ground beef can bother my stomach. It still does with this one but not as bad, when I found this and made it for the first time 🤷♀️ Now my family can't get enough of it!! It's not difficult to make at all! And stomach issues, yeah probably 😅 BUT WHO CARES THIS STUFF IS THE BOMB!! Thanks for the recipe, it's a hit and a change from the regular beef and sauce chili. It's my new crockpot chili go to!! — 5 ★

Eunice: Diana, I’m glad it’s become your go-to crockpot chili and a lighter swap from beef for your family!
Diane, Phoenix: Fantastic! I didn't have turkey so I used ground beef I had in the freezer 😋 My family and friends really enjoyed this for Sunday dinner 😊 This chili would be good with any kind of beans you like 👍 We used kidney and a can of black beans. I served this with cornbread and a little sour cream on top. — 5 ★

Eunice: So glad it was a hit, Diane! If you use ground beef again, just drain any excess fat after browning so the chili stays rich but not greasy.