Crockpot Turkey Vegetable Chili

This crockpot turkey and vegetable chili is a perfect dish for cozy nights, potlucks, or game day gatherings when a warm, hearty meal is just what you need. Featuring lean ground turkey and a vibrant mix of vegetables, this chili is infused with smoky spices and slowcooked to develop deep flavors with minimal handson time. It’s easy to prepare ahead and serves a crowd with nutrition and comfort all in one pot.

I first made this chili for a chilly autumn gathering and was amazed at how the flavors deepened after a day in the fridge. It’s now a goto recipe when I want to feed a crowd with minimal fuss and maximum taste.

Ingredients

• Olive oil: for sautéing and to build the base flavor choose extra virgin for best taste
• Ground turkey: —lean and versatile, opt for fresh or high quality frozen
• Medium onion: diced to sweeten and add aroma (yellow or white onions work well)
• Garlic cloves: minced to add depth and a gentle bite (fresh garlic gives best aroma)
• Red and green bell peppers: diced for color and mild sweetness pick firm peppers without blemishes
• Carrots: diced to add subtle sweetness and texture choose firm carrots with bright orange color
• Canned corn kernels: for a juicy pop drain well before adding
• Kidney beans: drained and rinsed for protein and creaminess look for BPAfree cans if possible
• Canned diced tomatoes: to provide acidity and body go for no salt added to control seasoning
• Tomato paste: for concentrated tomato flavor and thickness use good quality for richness
• Chicken broth: to add moisture and complementary savory notes low sodium preferred
• Chili powder: to bring warmth and spice fresh is best, so check your spice shelf
• Ground cumin: for earthiness and depth lightly toast for enhanced aroma if possible
• Chicken bouillon powder: to boost savory taste use sparingly if sodium is a concern
• Smoked paprika: for smoky undertones and complexity Spanish smoked paprika is ideal
• Dried oregano: for herby notes that round out the spices
• Cayenne pepper: for heat adjust quantity to your spice tolerance
• Salt: to enhance all flavors use kosher or sea salt for best results
• Freshly ground black pepper: for a sharp kick grind fresh for optimal flavor
• Fresh cilantro leaves: chopped for garnish to bring brightness and freshness

Instructions

Brown the Turkey and Aromatics:

Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook for about five minutes, stirring often to break up the meat as it browns. Once the turkey starts to turn golden, add the diced onion and minced garlic. Sauté the mix for an additional three to four minutes until the onion becomes translucent and the turkey is no longer pink. This step builds a rich flavor foundation essential for the chili.

Prepare the Crockpot Base:

Carefully transfer the browned turkey, onion, and garlic mixture into the crockpot. Add diced red and green bell peppers, diced carrots, drained corn kernels, rinsed kidney beans, diced tomatoes, tomato paste, and chicken broth. Distribute the vegetables evenly so every spoonful will have a balance of ingredients.

Season and Stir:

Add chili powder, ground cumin, chicken bouillon powder, smoked paprika, dried oregano, cayenne pepper, salt, and freshly ground black pepper to the crockpot. Stir thoroughly using a large spoon to combine. Make sure the tomato paste dissolves completely and the spices coat the ingredients evenly. This ensures the chili’s seasoning is consistent throughout.

Slow Cook to Perfection:

Cover the crockpot and set it to cook on low for six to eight hours or on high for three to four hours. The chili is ready when the vegetables are tender and the flavors have melded into a thick, hearty consistency that is perfect for spooning. Resist the urge to lift the lid early to keep the cooking process steady.

Finish and Garnish:

Taste the chili and adjust the seasoning if needed, adding a bit more salt, pepper, or cayenne if you like extra heat. Spoon the hot chili into bowls and generously sprinkle with freshly chopped cilantro leaves. The cilantro adds a burst of fresh brightness balancing the spices and warmth.

The smoked paprika is my personal favorite ingredient because it adds a smoky depth without overpowering the dish. I remember serving this chili at a fall festival where everyone loved guessing the secret flavor that made it stand out. It always brings people back for seconds.

Storage Tips

Store any leftover chili in airtight containers and refrigerate for up to four days. The flavors improve overnight, so it often tastes better the next day. For longer storage, portion the chili into freezer safe containers and freeze for up to three months. When reheating, thaw overnight in the fridge and warm gently on the stove or microwave to retain the chili’s texture and flavor.

Ingredient Substitutions

Ground chicken can replace turkey to keep the dish lean with a mild flavor profile. Plant based meat crumbles work great if you want a vegetarian version; they soak up the spices just as well. Black beans or pinto beans are excellent substitutes for kidney beans and offer a different texture and flavor. For corn alternatives, diced zucchini adds moisture and mild earthiness without sweetness.

Serving Suggestions

Top with Greek yogurt or shredded cheese for creaminess and cool contrast to the spices. Serve alongside warm cornbread or crispy tortilla chips for added texture. Adding avocado slices or a squeeze of lime freshens the bowl and balances the richness. For a smoky twist, try stirring in a bit of chipotle in adobo sauce or serving with roasted sweet potatoes.

This turkey and vegetable chili has quickly become one of my favorite easy meals to make for family and friends. Its blend of warming spices and wholesome ingredients make it a comforting choice that still feels full of fresh flavors.

Your Recipe Questions Answered

→ Can I skip browning the turkey before slow cooking?

You can add raw turkey directly, but browning enhances flavor and texture for a richer dish.

→ How to adjust the spice level?

Reduce or omit cayenne pepper and choose mild chili powder to mellow the heat.

→ What if the chili is too thick or thin?

Add extra broth to thin or cook uncovered to reduce liquid for thicker consistency.

→ Can this be prepared ahead of time?

Yes, assemble ingredients in the slow cooker and refrigerate overnight before cooking.

→ What are good serving suggestions?

Top with Greek yogurt, shredded cheese, or avocado. Serve with cornbread or tortilla chips.