Crock Pot Turkey Chili

Chili is the meal I turn to after every holiday when there is always a mountain of leftover turkey begging to be reinvented. There is nothing better than walking into the house and knowing dinner is bubbling away in the slow cooker while you get on with your day. This Crock Pot Turkey Chili is rich hearty and the flavors only get better as they mingle for hours. It is the recipe that rescued me from boring leftover sandwiches and now it is my go-to for gatherings game nights and cold evenings when everyone is craving something cozy.

The first time I made this I accidentally added two bell peppers instead of one and now my family swears by the extra veggie boost. Try it your way you cannot mess this one up.

Ingredients

• Roast turkey: Chopped or processed which is lean and stays tender as it cooks long and slow. Choose turkey that is not too dry for the best result
• Dried red kidney beans: Which give body and substance. Pick beans that are plump and not cracked for the best texture
• Chopped tomatoes with green chilies: For a bit of tang and subtle heat. Look for cans without added sugars or preservatives
• Tomato sauce: For a velvety base and natural sweetness. Go with a good-quality brand with minimal additives
• Fresh yellow onions: Which build depth and aroma. Firm heavy onions are ideal
• Green bell pepper: Diced to brighten and round out the flavors. Choose peppers with glossy skin and no soft spots
• Celery: Sliced for fresh savory notes and subtle crunch. Pale green crisp stalks work best
• Fresh garlic: For robust punch. Pick plump unblemished cloves
• Bay leaves: For a gently herbal background
• Creole seasoning: For savory complexity with a hint of warmth. Opt for a blend you love or make your own if sensitive to salt
• Chili powder seasoning: Mexene if you can find it for authentic Texas flavor. If not use chili powder cumin garlic powder and cayenne as a substitute
• Salt and black pepper: To balance and finish. Taste as you go so nothing gets too salty

Instructions

Prepare the Turkey:

Pulse leftover roast turkey in a food processor just until small chunks remain. This ensures every bite is meaty and soaks in the chili flavors. If you do not have a processor chop by hand as evenly as you can

Chop the Veggies:

Dice onions celery and green bell pepper finely so they melt into the sauce. Mince garlic for even distribution. Prep everything before you start for a smooth assembly

Soak and Prep Beans:

If using dried beans rinse and soak overnight in cool water then drain. This shortens the cooking time and helps the beans cook up creamy not tough. If using canned beans drain and rinse just before use

Combine Everything in the Crock Pot:

Layer turkey beans chopped tomatoes with chiles tomato sauce diced onions bell pepper celery garlic bay leaves creole seasoning and chili powder in your slow cooker. Stir well to distribute the spices. Hold off on salt and pepper until the end to avoid over-seasoning as flavors intensify

Cook Low and Slow:

Set the crock pot to high for four to six hours or low for six to eight hours. Lid stays on for the juiciest result. Stir occasionally if you are home to check beans for tenderness

Season and Finish:

When beans are creamy and veggies are soft give it a taste. Add salt and pepper as needed. If the chili feels tangy or acidic sprinkle in a bit of brown sugar to smooth it out. Remove bay leaves before serving

Serve and Enjoy:

Ladle into bowls and load up with toppings like sour cream avocado shredded cheese cilantro or corn chips. Every bowl can be customized

My favorite part is the subtle warmth from the chili powder. My kids love adding their own toppings so dinner always feels special. There was one snowy day we all gathered around bowls of this chili and shared stories for hours. Moments like that make this recipe extra dear to me.

Storage Tips

Cool the chili completely and store in airtight containers in the fridge for up to five days. To freeze ladle into freezer-safe containers or bags for up to six months. Reheat gently on the stove or in the microwave with a splash of water to loosen if it thickens.

Ingredient Substitutions

No leftover turkey Use cooked diced chicken or even browned ground beef or turkey. Out of kidney beans Black beans or pinto beans cook up just as well. No Mexene seasoning A blend of chili powder cumin garlic powder and a pinch of cayenne works great.

Serving Suggestions

Spoon over baked sweet potatoes for a filling dinner. Top with diced avocado crispy tortilla strips and fresh cilantro for crunch and color. Pair with warm cornbread or a crusty loaf to soak up every last bit.

Cultural and Holiday Traditions

Chili has deep roots in Texan and Southwestern cooking and every family does it differently. Using turkey after the holidays is a tradition in my house to make leftovers feel special and new. Chili night turns into a fun bar with toppings so everyone gets creative with their bowl.

Seasonal Adaptations

Swap in butternut squash for some of the beans if you have fall produce. Try adding a small diced carrot to help mellow tomato acidity and sneak in extra veg. In summer use fresh chopped tomatoes and peppers for the brightest flavor.

Success Stories

Family gatherings where a double batch disappeared in no time. Friends text for the recipe every year after Thanksgiving. My neighbor declared it the most comforting winter meal she ever tried.

Freezer Meal Conversion

Cool the entire batch and portion into single servings then freeze flat for easy storage. Defrost overnight in the fridge and heat gently to keep the turkey tender. Label with the date because this is always the first thing I reach for in a busy week.

This chili is always a crowd-pleaser and makes leftovers everyone looks forward to. Enjoy the coziness and customize to your own family’s taste.

Common Questions About Recipes

→ How spicy is this turkey chili?

This chili has a mild spice profile, but can easily be adjusted with extra cayenne, chili powder or hot sauce as desired.

→ Do I need to soak my beans first?

Soaking beans overnight is recommended for texture, but you may use canned beans for convenience or simply cook dried beans longer if unsoaked.

→ Can I substitute something for Mexene chili seasoning?

If Mexene is unavailable, a blend of chili powder, cumin, garlic powder, and a pinch of cayenne works well to replicate the flavor.

→ Can I use chicken or beef instead of turkey?

Yes, both cooked chicken and browned ground beef or turkey can be substituted. Prepare them similarly before adding to the crock pot.

→ How do I reduce acidity in the chili?

Add a small amount of sugar or diced carrots near the end of cooking to gently balance acidity from tomatoes.

→ What's the best way to store leftovers?

Allow to fully cool, then refrigerate in an airtight container for up to 5 days or freeze for up to 6 months. Thaw in the fridge and reheat before serving.