This crockpot turkey chili comes together with about 15 minutes of prep. Brown the ground turkey with onion and garlic on the stovetop, then transfer everything to the slow cooker with the beans, tomatoes, and spices and let it run on low for 4 to 6 hours. The whole thing is naturally gluten-free with no seasoning packets, just individual spices, so there’s no guessing about hidden gluten.
It works as a straightforward weeknight dinner, but it also scales easily and holds well in the slow cooker, which makes it a good option for hosting. Set out a toppings bar and people can build their own bowls.
Why You’ll Love This Recipe
Ingredient Notes
- Ground Turkey – The recipe uses 1 pound, which makes about 6 servings. You can easily swap the ground turkey with ground chicken or ground beef, depending on your preference.
- Tomato Sauce and Diced Tomatoes –The sauce gives the chili its base and the diced tomatoes add texture. Fire-roasted diced tomatoes are worth using if you can find them, since they add a smoky depth that works well with the chili spices.
- Beans – I use one can of black beans and one can of kidney beans. Pinto beans work too. Drain and rinse all canned beans before adding them.
- Spices – Most store-bought chili seasoning packets contain gluten. Using individual spices keeps this recipe safe and gives you control over the heat level. If you want more heat, increase the cayenne or add a pinch of red pepper flakes.
- Chicken Broth – If you are on a gluten-free diet, be sure that the chicken broth you buy is gluten-free as some brands are not.
Recipe FAQs
Yes. After browning the turkey and sautéing the onion and garlic, add all the remaining ingredients to the same pot. Simmer on low for 30 to 40 minutes, stirring occasionally, until the flavors come together and the chili thickens slightly.
Moderate. The cayenne adds heat but it’s not aggressive at 1/2 teaspoon across 6 servings. If you want more heat, increase the cayenne or add red pepper flakes. If you’re sensitive to spice, reduce the cayenne to 1/4 teaspoon or leave it out.
Expert Tips
Storage Instructions
Refrigerating: Let the chili cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave.
Freezing: Let the chili cool completely, then portion into freezer-safe containers or zip-top bags. Freeze flat if using bags to save space. Freeze for up to 3 months. I usually freeze in 1 to 2 serving portions so I can just pull out what we need for dinner rather than thawing the whole batch.
Reheating from frozen: Thaw in the refrigerator overnight. Reheat on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals until hot.
Serving Suggestions
My gluten-free cornbread is what I make alongside this most often. It bakes in a cast iron skillet in about 20 minutes, which fits easily into the time the chili is already in the slow cooker. If you want something smaller, my gluten-free baked corn fritters go in a muffin tin and are ready in 25 minutes. For toppings and how to set up a chili bar for guests, see the section below.
How to Set Up a Chili Topping Bar
Keep the chili in the slow cooker on the keep-warm setting so guests can serve themselves throughout the event. Arrange toppings in small bowls with serving spoons. Good options to set out:
- Creamy: Easy 4-ingredient guacamole, sour cream, or Greek yogurt
- Cheese: Shredded cheddar, Monterey Jack, or crumbled queso fresco.
- Fresh: Chopped green onions, diced tomato, diced avocado, fresh cilantro, or lime wedges
- Crunchy: Crushed tortilla chips or corn chips
- Heat: pickled jalapeños or hot sauce
If you’re hosting guests with dietary restrictions, add small labels to each topping with the ingredients. I make my chili bar 100% gluten-free since I have celiac disease and label everything clearly so guests know what’s safe. No one ever notices the difference.
Slow Cooker Turkey Chili
Ingredients
Ingredients:
- 1 tablespoon olive oil or avocado oil
- 1½ cups diced onion - from 1 medium onion
- 1 cup diced green bell pepper - from 1 bell pepper
- 2 cloves garlic - minced
- 1 lb ground turkey
- 16 oz tomato sauce
- 16 oz diced tomatoes - with their juices
- 15 oz black beans - canned, drained, and rinsed
- 15 oz kidney beans - canned, drained, and rinsed
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper - reduce to ¼ teaspoon for less heat
- ½ teaspoon paprika
Optional for serving:
- diced avocado
- chopped green onions
- sour cream
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Heat 1 tablespoon olive oil or avocado oil in a large skillet over medium-high heat. Add 1½ cups diced onion and 1 cup diced green bell pepper and sauté for 3 to 5 minutes until softened.
- Stir in 2 cloves garlic and cook for an additional minute, until fragrant.
- Add 1 lb ground turkey and cook until browned, breaking it into crumbles as it cooks, about 5 to 7 minutes.
- Transfer the cooked turkey, onion, and garlic mixture to the slow cooker. Add 1 cup diced green bell pepper, 16 oz tomato sauce, 16 oz diced tomatoes, 15 oz black beans, 15 oz kidney beans, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, ½ teaspoon cayenne pepper, and ½ teaspoon paprika. Stir until everything is fully combined.
- Place the lid on the slow cooker and cook on low for 4 to 6 hours. Stir occasionally if you're able to. The longer it cooks the more the flavors develop.
- Before serving, taste and adjust the seasoning. Add more salt, cayenne, or chili powder as needed. Serve with toppings of your choice, such as diced avocado, chopped green onions, and sour cream.
Notes
- Gluten Free Note: While this recipe is naturally gluten-free as written, make sure to use gluten-free labeled chicken broth, canned beans, and spices. Some brands of spice blends or broths can contain hidden gluten, so reading labels is key! Most store-bought chili seasoning packets contain gluten, which is why this recipe uses individual spices instead.
- Stovetop option: After browning the turkey and sautéing the onion and garlic, add all remaining ingredients to the same pot. Simmer on low for 30 to 40 minutes, stirring occasionally, until the flavors come together.
- Freezing: Cool completely and portion into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
- Toppings: Diced avocado, sour cream, and chopped green onions are what I use, but shredded cheese, pickled jalapeños, fresh cilantro, crushed tortilla chips, and a squeeze of lime all work well too.
Nutrition
This chili looks so warm, filling, and hearty. I love that you made it in the slowcooker!
Chili is always a must right now!! Yum!
Love, love, love slow cooker meals, and this chili looks so hearty and de-lish! I need to try that easy guac recipe too!
I seriously need this chili in my life!!
i’m ready to dig in!
I love using a slow cooker for chili! Such an easy meal!
LOVE the guac on top!
I made a double batch of this yesterday because I needed a make-ahead dinner for a busy night, and it was a winner! Not only was it easy to put together, but it was flavorful and so comforting for a chilly evening. I am so excited to eat the leftovers for lunch. We’ll definitely be making this again!