Slow Cooker Turkey and White Bean Chili Recipe

This Slow Cooker Turkey and Bean Chili is destined to become a favorite. Simple to prepare and full of comforting flavor, it works perfectly as an easy weeknight dinner or crowd-pleasing game day dish.

Why You’ll Love This Chili Recipe

This turkey chili is incredibly easy to make and forgiving to time—brown the turkey and onions in the morning, add everything to the slow cooker, and let it simmer while you go about your day. When you return, dinner is ready.

Using lean ground turkey keeps the recipe lighter than traditional beef chili while still delivering plenty of protein and fiber. It’s a satisfying, lower-calorie option without sacrificing heartiness.

Ingredients

Notes on the main ingredients used in this Slow Cooker Turkey and Bean Chili:

• Olive oil: For sautéing the turkey and onions.
• Ground turkey: Use 93% lean ground turkey; you can substitute beef if preferred.
• Onion and bell pepper: One large yellow onion and one green bell pepper, diced. The vegetables add aroma and texture.
• Jalapeños: Two, finely diced (remove seeds and membranes for milder heat).
• Celery: Two stalks, sliced for a bit of crunch and savory depth.
• Beans: Two 15-ounce cans of red kidney beans, drained and rinsed. Pinto or black beans are good alternatives.
• Tomatoes: One 15-ounce can of petite diced tomatoes.
• Tomato juice: Acts as the liquid base—about 46 ounces total.
• Seasonings: Chili powder, garlic powder, celery salt, Italian seasoning, black pepper, and salt to taste.

Step-By-Step Instructions

1. Sauté the turkey and onion. Heat the olive oil in a large skillet over medium heat. Add ground turkey and diced onion, season with salt, and cook until the turkey is browned and the onion is softened, about 5 minutes. Break the meat into small pieces as it cooks.
2. Combine in the slow cooker. Transfer the cooked turkey and onions to the slow cooker. Add diced tomatoes, drained beans, tomato juice, diced bell pepper, jalapeños, celery, and all seasonings. Stir gently to combine.
3. Slow-cook. Cover and cook on low for 7–8 hours for best flavor and texture, or on high for 3–4 hours if you’re short on time. Taste and adjust salt and seasonings before serving.
4. Serve. Ladle into bowls and offer a variety of toppings so everyone can customize their bowl.

Tips and Serving Suggestions

• For the richest flavor, cook on low for 7–8 hours. High heat works in a pinch but won’t meld flavors as fully.
• Serve with cornbread, tortilla chips, crusty bread, or a simple side salad.
• Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Leftover ideas: spoon chili over fries and top with cheddar, or use it on nachos for a hearty snack.

The Best Chili Toppings

Set out a toppings bar so guests can personalize their bowls. Popular options include:

• Shredded cheddar cheese
• Sour cream or plain Greek yogurt
• Diced red onion
• Sliced green onions
• Chopped fresh cilantro
• Sliced jalapeño
• Chopped avocado
• Lime wedges for squeezing

More Cozy Recipes

If you enjoy this chili, try other warming recipes like butternut squash turkey chili, slow cooker minestrone, or a creamy squash soup for chilly nights.

• Butternut Squash Turkey Chili
• Slow Cooker Minestrone Soup
• Italian Wedding Soup with Turkey Meatballs
• Creamy Butternut Squash Soup
• Vegetable Soup with Orzo and White Beans

If you make this recipe, please come back and leave a rating and a brief comment—feedback helps others know what to expect and what to try next.

Slow Cooker Turkey and Bean Chili

5 from 1 review

• Author: Nicole | Fresh Apron
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: American