Slow Cooker Turkey Chickpea Chili

Ingredients for Slow Cooker Turkey Chickpea Chili

The ingredient list here is built around pantry staples you likely already have on hand. I always keep canned chickpeas and diced tomatoes stocked because this kind of slow cooker turkey chickpea chili comes together so easily when those are ready to go. Here is everything you need:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 pound ground turkey – I recommend 93 percent lean for the best balance of flavor and moisture
• 3 cloves garlic, minced
• 3 tablespoons tomato paste – my preference is to never skip this step, it deepens the flavor of the whole pot significantly
• 1 1/2 cups low sodium chicken broth
• 1 tablespoon chili powder
• 2 teaspoons ground cumin – in my experience, cumin is what gives this chili its warm, earthy backbone
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (28 oz) petite diced tomatoes, undrained
• 2 cans (15 oz each) chickpeas, rinsed and drained – I usually give them an extra rinse to keep sodium levels in check
• Optional toppings: sliced green onions, chopped red onion, crumbled tortilla chips, avocado, plain Greek yogurt or sour cream

Save it to your Pins

Step-by-Step Instructions

I recommend browning the turkey on the stovetop before transferring it to the slow cooker. That one extra step builds a deeper flavor base that makes a real difference in the finished chili.

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and ground turkey. Cook, breaking the meat into crumbles with a wooden spoon, until fully browned and no pink remains. This takes about 7 to 8 minutes. Drain any excess liquid from the pan before moving on.

Step 2: Add the minced garlic and tomato paste directly to the skillet. Stir and cook for 1 full minute. You will notice the tomato paste darkening slightly and smelling richer, which means it is cooking properly and adding real depth to your chili.

Step 3: Pour in the chicken broth and stir, scraping up any browned bits stuck to the bottom of the pan. Those bits carry a lot of flavor and you want every bit of them in your slow cooker. Transfer the entire contents of the skillet to the slow cooker.

Step 4: Add the chili powder, cumin, dried oregano, onion powder, salt, pepper, both bell peppers, diced tomatoes with their juices, and rinsed chickpeas to the slow cooker. Stir everything together until well combined.

Step 5: Place the lid on your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chili is ready when the peppers are tender and the flavors have fully melded together. Taste and adjust seasoning before serving.

Step 6: Ladle into bowls and finish with your choice of toppings.

What to Serve with Slow Cooker Turkey Chickpea Chili

The best sides for this chili complement its bold, smoky spices while adding a little extra texture or heartiness to the meal.

Cornbread: Sweet, crumbly cornbread is a classic chili pairing that works every time. It soaks up the rich broth beautifully and adds a comforting contrast to the spiced chickpeas and turkey.

Homemade Cheesy Breadsticks: Warm, pull-apart cheesy breadsticks are a crowd-pleasing side that kids reach for immediately. They are perfect for dunking straight into the bowl.

Easy Garlic Bread with Sliced Bread: Ready in under 10 minutes and full of buttery garlic flavor, this is one of the quickest ways to round out a chili dinner without any extra effort.

Ground Turkey Cottage Cheese Bowl: If you are meal prepping alongside this chili, this high-protein turkey bowl makes a smart companion recipe that uses similar ingredients and keeps your week simple.

Taco Rice Bowl: Spooning this turkey chickpea chili over seasoned taco rice makes the meal even heartier and brings a satisfying Mexican-inspired twist to the bowl.

High Protein Ground Turkey Casserole: Another great ground turkey recipe worth bookmarking when you want to keep your weekly dinners high in protein and low in effort.

Simple Green Salad: A crisp salad with a light vinaigrette cuts through the richness of the chili and adds a bright, fresh element that rounds out the whole meal nicely.

Save it to your Pins

Leftover and Storage Guide

This slow cooker turkey chickpea chili stores really well. Let it cool completely before transferring to an airtight container. It keeps in the refrigerator for up to 5 days and freezes well for up to 3 months. I recommend portioning it into individual containers for easy grab-and-go lunches throughout the week.

To reheat, warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave individual servings in 90-second intervals. Pro tip: stir in a small splash of chicken broth when reheating if the chili has thickened up in the fridge.

This recipe is also easy to customize. Swap the chickpeas for black beans or kidney beans, add a diced jalapeno for extra heat, or stir in a handful of frozen corn during the last 30 minutes of cooking for a little sweetness and color.

FAQs

Save it to your Pins

Slow Cooker Turkey Chickpea Chili

A hearty and protein-packed slow cooker turkey chickpea chili made with ground turkey, two kinds of bell peppers, petite diced tomatoes, and bold spices. Set it in the morning and come home to a ready dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 portions

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 316

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion chopped
• 1 lb ground turkey 93 percent lean recommended
• 3 cloves garlic minced
• 3 tbsp tomato paste
• 1.5 cups low sodium chicken broth
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 28 oz canned petite diced tomatoes undrained
• 30 oz canned chickpeas two 15 oz cans, rinsed and drained
• optional toppings sliced green onions, chopped red onion, crumbled tortilla chips, avocado, plain Greek yogurt or sour cream

Equipment

• Large skillet
• Slow cooker or crockpot
• Wooden spoon or spatula
• Ladle

Method

 

1. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and ground turkey. Cook, breaking the meat into crumbles, until fully browned with no pink remaining, about 7 to 8 minutes. Drain any excess liquid from the pan.
2. Add the minced garlic and tomato paste to the skillet. Stir and cook for 1 minute until the tomato paste darkens slightly and smells richer.
3. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Transfer the entire contents of the skillet to the slow cooker.
4. Add the chili powder, cumin, dried oregano, onion powder, salt, pepper, both bell peppers, diced tomatoes with their juices, and rinsed chickpeas to the slow cooker. Stir to combine.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the peppers are tender and flavors are fully developed.
6. Taste and adjust seasoning as needed. Ladle into bowls and serve with desired toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the texture. Swap chickpeas for black beans or kidney beans, add a diced jalapeno for heat, or stir in frozen corn during the last 30 minutes of cooking.