This Slow Cooker Three Bean Turkey Chili recipe turns lean ground turkey and three kinds of beans into a rich, hearty meal that simmers to perfection in your crock pot! Made with pantry staples and loaded with protein and fiber, this healthy chili develops incredible flavor as it cooks low and slow.
Love easy slow cooker recipes? Try my Crock Pot Marry Me Chicken next!
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If you love this recipe, you may also like this black bean ground beef chili or Weight Watchers taco soup.
Why You'll Love This Turkey Chili
- Set it and forget it: Just brown the turkey, then let your slow cooker do all the work! Perfect for busy weeknights.
- Filling: Lean turkey and three types of beans make this a protein-packed, fiber-rich meal.
- Budget-friendly: Uses simple pantry ingredients and affordable ground turkey instead of beef.
- Perfect for meal prep: Makes amazing leftovers and freezes beautifully.
Ingredients You'll Need
All ingredients for this slow cooker turkey chili recipe are shown in the pic below, and special notes are included in the bulleted list below to assist you.
- Ground Turkey: I used extra lean ground turkey. You could also use ground chicken or ground venison. If you want to use ground beef, drain the fat after browning it.
- Beans: I used black beans, white kidney beans, and pinto beans. Drain and rinse them well before using.
- Tomatoes: The combination of diced tomatoes and tomato sauce creates the perfect consistency. Don't drain the diced tomatoes - you want all that flavor! For the BEST flavor, use my homemade Canned Diced Peeled Tomatoes.
- Broth: Store-bought low-sodium chicken broth is my go-to. You can also use Smoked Turkey Stock if you have it.
- Corn: A can of corn adds a touch of sweetness. You can even use leftover grilled or Traeger smoked corn cut fresh off the cob!
See the recipe card below for full information on ingredients and quantities.
How to Make Three Bean Turkey Chili
Follow along with these detailed step-by-step instructions and photos as I show you how to make this ground turkey chili. Looking for the full recipe? You'll find the complete ingredient list and instructions in the recipe card at the bottom of this post.
- Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 1 pound ground turkey, 1 diced medium onion, and 3 minced garlic cloves. Cook until turkey is browned and no longer pink, about 7-8 minutes. Note: Break up the meat as it browns.
- Season with 2 tablespoons chili powder, ½ teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine well and cook for about 1 minute more.
- Transfer the turkey mixture to your slow cooker. Add 1 diced bell pepper, 3 cups chicken broth, 8 ounces tomato sauce, and one 14.5-ounce can of diced tomatoes with their juices. Stir well to combine.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Add the three cans of drained and rinsed beans (black, white kidney, and pinto) and one can of drained corn. Stir gently to combine. Cover and cook for an additional 60 minutes until everything is heated through.
- Taste and adjust seasonings if needed. Serve hot with your favorite toppings.
Topping Suggestions
Serve your chili with any of these delicious toppings:
- Lime wedges and fresh cilantro.
- Shredded cheddar cheese and a dollop of sour cream.
- Diced avocado and sliced green onions.
- Crushed tortilla chips and diced jalapeños.
Variations
- Spicy: Add diced jalapeno peppers or add a dash of cayenne pepper.
- Veggies: Add diced butternut squash or sweet potato.
- Serving: Serve in individual bread bowls.
Top Tips
- Brown the turkey well: Don't rush the browning step - it develops flavor.
- Don't skip rinsing beans: Rinsing removes excess sodium and starch for better texture.
- Make ahead: This chili actually tastes better the next day!
Storage Instructions
- Reheating: Warm gently on stovetop or microwave, adding a splash of broth if needed.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freezes beautifully for up to 3 months
Recipe FAQs
Yes! Follow the recipe, except simmer covered for about 1 hour in a Dutch oven instead of in the slow cooker, adding beans and corn in the last 20 minutes.
This recipe is mild-medium. Adjust the chili powder to taste, or add cayenne pepper for more heat.
Absolutely! Any combination of beans works great - use what you have on hand.
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Recipe
Slow Cooker Three Bean Turkey Chili
Ingredients
- 2 teaspoons olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bell pepper seeded and diced
- 3 cups chicken broth
- 1 can tomato sauce 8 oz
- 1 can diced tomatoes 14.5 ounces
- 1 can black beans drained and rinsed (15 oz)
- 1 can white kidney beans drained and rinsed (15 oz)
- 1 can pinto beans drained and rinsed (15 oz)
- 1 can kernel corn drained
- Optional Toppings: shredded cheese, sour cream, green onions, avocado, fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey, onion, and garlic. Cook until turkey is browned and no longer pink, about 7-8 minutes.
- Add chili powder, garlic powder, cumin, smoked paprika, salt, and black pepper to the turkey mixture. Stir well and cook for 1 minute more to toast the spices.
- Transfer seasoned turkey mixture to your slow cooker. Add bell pepper, chicken broth, tomato sauce, and diced tomatoes with their juices. Stir to combine well.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Add the drained and rinsed black beans, white kidney beans, and pinto beans, along with the can of corn. Stir gently, cover, and cook 60 minutes on HIGH until heated through.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. Enjoy!
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Recipe Notes:
- Use low-sodium beans and broth to better control salt levels.
- Chili thickens as it cools - thin with extra broth if needed.
- Leftovers keep well for 4 days in the refrigerator.
- Freezes beautifully for up to 3 months.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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