Slow Cooker Turkey White Bean Chili
A hearty, protein-packed chili built on ground turkey, kidney beans, black beans, and diced tomatoes simmered low and slow. Warm spices like chili powder, cumin, and paprika create depth without heat unless you add cayenne. Perfect for weeknight dinners, meal prep, or feeding a crowd. This version skips the traditional beef for leaner turkey while keeping the rich, complex flavor profile intact.
Ingredients
- 1 pound ground turkey
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 whole bell pepper, diced
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 28 ounces diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper(optional)hot sauce0.5 teaspoonFull guide →
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 cup chicken or turkey broth
Instructions
- 1
Brown ground turkey in a skillet over medium heat, breaking it apart as it cooks, until no longer pink. Drain excess fat and transfer to slow cooker.
- 2
Add diced onion, minced garlic, and diced bell pepper to slow cooker.
- 3
Add kidney beans, black beans, and diced tomatoes with their juice.
- 4
Stir in tomato paste, chili powder, cumin, paprika, cayenne pepper if using, salt, and black pepper until combined.
- 5
Pour in broth and stir. Add more broth or water if mixture seems too thick.
- 6
Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- 7
Taste and adjust seasoning. Serve hot with desired toppings.
Tips
Brown the turkey first to develop flavor and remove excess fat, which keeps the chili from becoming greasy during the long cook.
Adjust chili powder and cayenne to your heat preference; taste before serving since slow cooking intensifies spice flavors.
Stir occasionally if cooking on high, and add toppings like cheese, sour cream, or cilantro just before serving to keep them fresh.
Good to Know
Cover and refrigerate for up to 4 days. Freezer-safe for up to 3 months in airtight containers.
Prepare all ingredients the night before and store in the fridge. Brown turkey in the morning, then add everything to the slow cooker. Or make the full recipe, cool completely, and freeze in portions.
Ladle into bowls and top with shredded cheese, sour cream, avocado slices, fresh cilantro, lime wedges, or diced jalapeños. Serve with cornbread, crackers, or over rice.
Common Mistakes
Don't skip browning the turkey to save time; this develops flavor and removes fat that makes the chili greasy.
Don't overfill the slow cooker; leave 2 inches at the top so liquid doesn't spill during cooking.
Don't add salty toppings before tasting; slow cooking concentrates seasoning, so adjust at the end.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this on the stovetop instead of a slow cooker?
Yes. Brown the turkey, saute the vegetables, add all remaining ingredients, and simmer covered on low heat for 45 minutes to 1 hour until beans are heated through and flavors meld. Check occasionally and add water if too thick.
What if I don't have chicken broth?
Use beef broth, vegetable broth, or water. Water will produce a milder broth taste. If using water, increase salt slightly and consider adding a bouillon cube for depth.
How long can I keep leftover chili in the fridge?
Leftover chili keeps refrigerated in an airtight container for up to 4 days. It freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave, adding water if needed.