Crock Pot Turkey Chili

A bowl of turkey chili crockpot recipe topped with shredded cheddar cheese, sour cream, and sliced jalapeños sits on a white table beside two spoons, a napkin, and small bowls of extra cheese and sour cream. Two more bowls of chili are in the background.

5 from 5 votes

This hearty Turkey Chili Crockpot Recipe is thick and bursting with flavor. Loaded with easy ingredients and simple to make makes an easy weeknight meal.

Prep Time15

Cook Time5

Total Time5 15

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $11.36, $1.89 per Serving

Ingredients

1 pound Ground Turkey
1 tbsp Olive Oil
1 Zucchini Shredded
½ Onion Diced
2 cans Kidney Beans Do not drain
2 cans Crushed Tomatoes 15 oz.
2 tbsp Chili Powder
1 tsp Cumin
1 tsp Garlic Salt
1 tsp Pepper
2 cups Chicken Broth

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add 1 pound ground turkey and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess grease if needed.
Transfer the browned ground turkey to a 6-quart slow cooker.
Add 1 shredded zucchini, ½ diced onion, 2 cans (15.5 ounces each) kidney beans with their liquid, 2 cans (15 ounces each) crushed tomatoes, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic salt, 1 teaspoon black pepper, and 2 cups chicken broth.
Stir everything together until well combined.
Cover and cook on low for 5 to 6 hours or on high for 3 hours.
Stir before serving and top with your favorite chili toppings such as shredded cheese, sour cream, green onions, or crackers. Enjoy!

Video

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition