This is an easy crockpot chili recipe that you can quickly throw together in the slow cooker and forget about all day. The low and slow cooking process creates the juiciest and richest flavor. Great topped with cheddar cheese, crushed corn chips, jalapenos, onions, and a dollop of sour cream.

Crock Pot Chili Recipe

This healthy crockpot chili recipe is delicious, hearty, and perfect for chilly weather! Great for parties, game day celebrations, holidays, and potlucks!

Slow Cooking chili is a classic way to cook chili. It’s the easiest chili because you can set it and forget it. Plus, it’s a meal that everyone can agree on, making it the perfect comfort food.

Crock Pot Chili Ingredients

• Extra-virgin olive oil: Grapeseed oil, coconut oil, canola oil, avocado oil, or even vegetable oil can be used instead, depending on your preferences for keeping things healthy. 
• 99% lean ground turkey: Feel free to use another type of protein like ground chicken, or even lean ground beef. 
• Garlic cloves: You can use 4 teaspoons of pre-minced garlic instead and add it with the onion or use about ½ teaspoon of garlic powder for an easier ingredient. 
• Red onion: Yellow onions are commonly swapped out in cooking recipes like this, so you are welcome to use those. White or sweet onions are also available for use.
• Chili powder
• Crushed tomatoes: You can use two (14.5-ounce) cans of diced tomatoes instead and crush them a little to get more juice out.   
• Canned corn: If you have fresh corn, you will need 1 ½ cups for this recipe. 
• Dark red kidney beans: Deciding to cook your own fresh dark red kidney beans is an option, but you will need 1 ½ cups of cooked beans. 
• Pinto beans: 1 ½ cups of cooked pinto beans would be needed if you decide to make your own.
• Tomato paste
• Reduced sodium beef broth: Feel free to switch this out with reduced-sodium chicken, turkey broth, or vegetable broth. If you don’t care about the amount of sodium in this recipe, use broth without reduced sodium. 

Slow Cooker Chili Recipe

Heat the extra-virgin olive oil in a large skillet over medium heat until it sizzles when you drop water on it, about 30 seconds. Still on medium heat, add the onions and cook, stirring often, for 3 minutes or until nearly fully cooked. 

Toss in the ground turkey and minced garlic and stir. Cook everything together for another 5-7 minutes or until the onions are soft and the turkey is no longer pink.

If you have used higher fat-content meat, you may need to drain the excess fat. In this case, we’re using a healthier turkey, so draining isn’t needed. Season the turkey mixture with chili powder before transferring it to a slow cooker. If you prefer additional seasonings or spices, like cayenne pepper, hot sauce, salt, cumin, oregano, etc., now is a great time to mix them in.

Add the crushed tomato, corn, dark red kidney beans, pinto beans, tomato paste, and beef broth to the slow cooker with meat and stir everything together. All the hard work is done! Simply, cover and cook on low for 4-6 hours. Serve the turkey chili in bowls and enjoy!

Favorite Chili Toppings and Sides

• Cornbread
• Baked Potato
• Jalapenos
• Sour cream
• Avocado
• Shredded lettuce
• Shredded cheese
• Green onions
• Parsley
• Fresh cilantro
• Chives
• Fritos chips
• Tortilla chips
• Cilantro
• Macaroni and Cheese to make chili mac!

How do I store Chili Leftovers?

Make sure you store leftover chili in the refrigerator or freezer. They should be in an airtight container so that they can last 3-4 days in the refrigerator. If in the freezer, you can store the chili for 4-6 months. When reheating, use the stovetop or microwave. 

Can I make this Chili on the stove top?

You can absolutely make this chili on the stove if you don’t have a slow cooker or don’t have the time to wait for a slow cooker. Use a large pot with a lid. Cook the turkey, onions, and garlic in the pot itself, rather than using a skillet like it says in these instructions. Then, add all the ingredients to the pot. You will bring them to a hot simmer and cook for 30 minutes to 1 hour with the pot uncovered so that it reduces faster. Or cook the batch for about 2 hours on a low simmer with a covered pot. For either of these options, stir the chili occasionally to keep it from burning on the bottom. 

More Recipes by The Blogette to Try Next:

• Ham and Cranberry Sliders
• Crock Pot Turkey Breast
• Cream Cheese Mashed Potatoes
• Crock Pot Creamy Ranch Chicken
• The BEST Homemade Macaroni and Cheese
• Crock Pot Cheese Stuffed Meatballs