Slow Cooker Turkey Chili

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

• The prep is minimal. About 15 minutes on the stovetop to brown the turkey and soften the onions, then the slow cooker does the rest. You don’t need to be home while it cooks.
• No seasoning packets. Most store-bought chili seasoning packets contain gluten. This version uses individual spices, so it’s safe and you control exactly what goes in.
• It’s built for a toppings bar. The chili holds well on the keep-warm setting for hours. I’ve made this for game days, football and basketball both, and the slow cooker just stays on the table so people can go back for seconds.

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

• Brown the turkey first. The slow cooker won’t brown meat, it just cooks it through. Taking 10 minutes to brown the turkey on the stovetop before adding it to the slow cooker adds depth to the chili that you won’t get otherwise. Don’t skip this step.
• Cook on low for the full 6 hours if you have time. The chili is technically done at 4 hours but the flavors are noticeably better at 6. I’ve made it at 4 hours when I was short on time and it’s good, but the 6 hour version is what I always come back to.
• Let it rest before serving. Once the chili is done, take the lid off and let it sit for 10 to 15 minutes. It thickens up slightly and is easier to scoop.

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.