This is a slow cooker chili made with ground turkey, black beans, and red beans in a spiced tomato base. It takes about 15 minutes of hands-on work in the morning, then the cooker does the rest. The real reason to make it: a single batch covers four to six meals, and it reheats better than almost anything else you can make with ground turkey.
Why this recipe works
Two things actually matter here. First, browning the ground turkey before it goes into the slow cooker. Ground turkey is lean and pale — it won’t develop any flavor on its own in a wet environment. A few minutes in a hot skillet until it’s no longer pink (internal temp 165°F/74°C) creates enough surface color to give the finished chili some depth. Second, using rinsed canned beans instead of beans packed in seasoned sauce. That sauce adds sugar and sodium you can’t control. Rinsed black beans and red beans absorb the chili’s own spices during the long cook, so the seasoning stays consistent from the first bowl to the last reheated portion days later.
Common problems and fixes
- Chili is watery after cooking: Remove the lid for the last 20–30 minutes on high, or transfer the liquid to a small saucepan and reduce it on the stovetop before stirring it back in. Slow cookers trap steam, so liquid rarely reduces on its own.
- Turkey clumps into large chunks: Break it up thoroughly while browning and again when you add it to the cooker. Large clumps stay dense and don’t absorb flavor the way smaller crumbles do.
- Chili tastes flat after refrigerating: Salt and acid dull in the cold. Stir in a small squeeze of lime juice and a pinch of salt when reheating — it wakes the whole thing up without changing the recipe.
- Beans turn mushy by the end of a long cook: If you’re running the cooker for 8 hours on low, add the beans in the last 2 hours rather than at the start. They’re already cooked from the can and don’t need the full time.
- Spice level is inconsistent batch to batch: Chili powder varies a lot by brand. Taste the raw spice mix before it goes in and adjust. It’s the only reliable way to get a consistent result.
Ingredient notes
- Ground turkey: Use 93% lean, not 99%. The extra fat keeps the meat from drying out over a long cook. Fully fat-free ground turkey turns grainy and tough by hour six.
- Black beans and red kidney beans: Either canned variety works. Drain and rinse both — this removes roughly 40% of the sodium from the canning liquid.
- Canned diced tomatoes: Fire-roasted diced tomatoes are a straightforward swap that adds a mild smokiness without any extra steps. Skip the garnish of fresh cilantro if you’re portioning this into containers for the week — not worth the extra dish.
- Bell peppers: Any color works. Green peppers hold up better over a long cook; red and yellow soften more and add a little sweetness.
Storage and reheating
Refrigerate cooled chili in airtight containers for up to 5 days — the flavor genuinely improves by day two as the spices settle. For longer storage, freeze in individual portions (about 1.5 cups each) for up to 3 months. Leave a little headspace in the container because the liquid expands. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F (74°C) throughout. The microwave works fine too — cover loosely and stir halfway through to avoid cold spots in the turkey.
Easy Slow Cooker Turkey And 2-Bean Chili
Ingredients
1.25 pounds ground turkey (minced turkey)
1 can chickpeas (garbanzo beans) - (14.5-ounce) drained and rinsed
1 can black beans - (14.5-ounce) drained and rinsed
2 cans tomato - diced - ½ small bag mini peeled baby carrots - chopped
1 medium yellow onion - chopped
1 can ketchup (tomato sauce Australia and UK) - (14.5-ounce), no salt added
2 teaspoons chili powder (chilli powder in British English)
2 teaspoons cumin
1 teaspoon dried oregano
Instructions
- In a large skillet, cook turkey and onion until thoroughly cooked, stirring frequently. Drain.
- In a 4- to 6-quart slow cooker, combine turkey and all remaining ingredients; mix well.
- Cover, and cook on low setting for 7 to 8 hours. Garnish with diced avocado, if desired.
Notes
Nutrition
Common questions
Can I cook this on high instead of low?
Yes — cook on high for 3 to 4 hours instead of low for 6 to 8. The texture is slightly less integrated on high, but it’s a reliable shortcut. If you go this route, add the beans in the last hour to keep them from going soft.
Can I use frozen ground turkey straight from the freezer?
No — always thaw ground turkey completely before browning it. Partially frozen turkey steams rather than browns in the skillet, and you can’t confirm it has reached a safe internal temperature of 165°F (74°C) evenly. Thaw it overnight in the fridge.
Does this chili freeze well enough to batch cook for the month?
It freezes very well for up to 3 months with no meaningful loss in texture or flavor. Portion it into single-serving containers before freezing so you can pull exactly what you need without thawing the whole batch.
