Best Ever Easy Crockpot Turkey Chili with Veggie Boost
Oh, chili. It’s the ultimate antidote to a dreary afternoon. I first made this exact recipe for a rainy Sunday family dinner when my children were much smaller, and I had exactly zero energy left for complex cooking. I needed something healthy, flavorful, and incredibly simple.
My grandmother always used to say, “If you can dump it in, you can call it dinner.” This Crockpot Turkey Chili with Veggie Boost takes that philosophy and runs with it! It delivers rich, comforting flavor without the heavy lifting, making it the perfect easy dinner solution for busy weeknights.
This tested and beloved family favorite not only packs all the traditional chili flavor you crave but also sneaks in extra nutrients thanks to the veggie boost. Trust me, you need this wholesome comfort food in your slow cooker rotation immediately!
Why You’ll Love This Recipe
❤️ Perfectly Healthy Comfort Food
- Set It and Forget It: Requires minimal active prep time before the slow cooker takes over.
- Packed with Protein: Lean ground turkey makes this dish hearty and satisfying while remaining light.
- Hidden Veggies: We sneak in zucchini and corn, making this chili surprisingly nutritious—even the pickiest eaters won’t complain!
- Flavor Bomb: A perfect blend of chili powder, cumin, and smoked paprika gives it that classic, deep chili taste.
- Freezer-Friendly: Makes a large batch that stores beautifully, perfect for meal prepping!
What You Need
You only need a few simple pantry staples for this recipe! We use classic chili seasonings, canned goods, and fresh ground turkey.
Check the full printable recipe card below for detailed measurements, including how much of the secret ‘veggie boost’ (zucchini!) you need.
Expert Tips
💡 Pro-Tips for Perfect Chili
- Don’t Skip the Browning: While you can technically skip browning the turkey, taking 10 minutes to sauté the meat and onion first adds incredible depth and flavor layers to the final dish.
- Drain the Fat: If using anything other than 99% lean turkey, make sure you drain the grease thoroughly before adding it to the slow cooker to prevent a oily texture.
- Taste Before Serving: Always adjust your salt and spices at the end. Chili flavors deepen as they cook, but often need a final pinch of salt, a dash of hot sauce, or a bit more cumin right before serving.
- The Zucchini Trick: Dice the zucchini very small (about 1/4 inch). This helps it soften completely and integrate seamlessly into the chili texture.
Variations & Substitutions
- Make it Beef: Swap the ground turkey for lean ground beef or ground chicken without changing the cooking time.
- Spice Level: For extra heat, add a diced jalapeño in step one, or increase the cayenne pepper by 1/4 teaspoon.
- Beans: Feel free to substitute pinto beans or cannellini beans for the kidney or black beans. Just ensure they are drained and rinsed well.
- Go Keto/Low-Carb: Omit the corn and reduce the beans by half. Replace the volume with extra zucchini, mushrooms, or diced green bell pepper.
Storage & Freezing
This chili is fantastic for leftovers, and it actually tastes even better the next day!
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Chili freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags (leaving a little headspace). Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or microwave.
FAQ
Q: Do I really have to brown the turkey first?
A: Browning the turkey and sautéing the aromatics (onion, garlic, pepper) adds significant flavor depth that you miss if you dump the raw meat directly into the crockpot. It’s highly recommended!
Q: Can I use fresh tomatoes instead of crushed?
A: Yes, you can! You will need about 3 cups of diced fresh tomatoes. For the best texture, I recommend blending about half of them before adding to the slow cooker to achieve the desired thick, rich sauce consistency.
Q: How can I thicken the chili if it’s too soupy?
A: If your chili is too thin after cooking, you have two great options. Remove 1 cup of the chili, mash the beans thoroughly, and return the mixture to the slow cooker. Alternatively, stir in 1 tablespoon of cornstarch mixed with 1 tablespoon of cold water (a slurry) during the last 30 minutes of cooking.
This Crockpot Turkey Chili with Veggie Boost is truly a winner. It makes a huge batch of healthy, comforting goodness that will feed your family twice! Don’t forget to load up on the toppings—cheese, sour cream, and fresh cilantro are mandatory in our house.
Happy cooking, and don’t forget to Pin this easy slow cooker recipe for later!
Easy Crockpot Turkey Chili with Hidden Veggie Boost
Ingredients
- 1.5 lbs lean ground turkey
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 1 cup frozen corn
- 1 cup diced zucchini (the 'boost')
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup chicken broth
- Salt and black pepper to taste
Instructions
- Step 1 In a large skillet, brown the ground turkey, drain any excess grease, and transfer to the slow cooker.
- Step 2 Add the diced onion, bell pepper, and minced garlic to the skillet and sautu00e9 for 5 minutes until soft. Add to the slow cooker.
- Step 3 Stir in both cans of beans, crushed tomatoes, Rotel, chicken broth, frozen corn, and diced zucchini.
- Step 4 Add the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir thoroughly to combine.
- Step 5 Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until vegetables are tender and the flavors have fully melded.
- Step 6 Taste and adjust seasoning before serving with your favorite toppings.
Ingredients
- 1.5 lbs lean ground turkey
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can Rotel (diced tomatoes and green chilies)
- 1 cup frozen corn
- 1 cup diced zucchini (the 'boost')
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 1 cup chicken broth
- Salt and black pepper to taste
