Crockpot Turkey Chili

The leaves are changing, the sweaters are being pulled from the top shelf of the closet, and football season is upon us! It is my favorite time of year, and I have a multitude of fall recipes that I would like to post. This is a recent happy accident that arose from a combination of a busy weekend day and a night start of a football game (Go Blue!).

Chili is a quintessential fall food. Throw in the use of a Crockpot and it is downright low-maintenance. This chili would be perfect to throw into the Crockpot before work; even if you are going to be gone for 9-10 hours like I am. The other great aspect of this recipe is that it easily feeds a crowd! We averaged 10-12 servings from our batch. The combination of turkey and beans gives the chili a lot of texture and body, while the spices give it a warm (but not hot!) flavor. All around this is one of the most comforting chili recipes I have created, and I will be making this again very soon! After-all, when your husband says “WOW” after eating one of your recipes you can’t ask for anything better than that!

Throw on your football jersey and make this recipe for your next tailgate or football Saturday get together! And, as always, customize the flavors to your family’s taste. If you like things spicy add a couple jalapeno peppers, if you like a combination of beans go for it!


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 lb ground turkey
  • 2 cloves garlic, minced
  • 4 cans chili beans with sauce (I like Busch’s brand)
  • 1-15oz can fire roasted tomatoes
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 c. water
  • Salt and pepper to taste

For this recipe use a large Crockpot.

Heat olive oil in a skillet on the stove; add turkey and season with salt and pepper. Begin breaking up the turkey as it cooks; drain the fat and place in Crockpot. Add more oil, if needed, and saute onion and garlic together until onion is translucent; about 8-10 minutes.


Add the onion and garlic to the Crockpot and add all can of chili beans, fire roasted tomatoes, and spices. If the mixture seems thick add 1 c. water and stir to combine. Cook on high 4-5 hours or on low for 7-9 hours. Serve with a sprinkle of shredded cheddar or oyster crackers, and enjoy! (I apologize, I was so excited to eat this chili that I didn’t take a picture of the final product; next time I promise!)

Tip: If you like your chili to be very thick and this mixture seems watery add a roux to thicken it. Combine 2 tbsp butter and 2 tbsp flour in a small bowl and microwave until it is bubbly and combined. This step is important because it cooks off the raw flour taste. A roux is the same mixture that thickens the sauce of homemade macaroni and cheese. Add to the chili mixture and stir. After 5-10 minutes the sauce will begin to thicken.


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