Skip to main content

Join Freezer Meal Pro today for a one-time fee!

Join Now

Slow Cooker Turkey Black Bean ChiliIt’s no secret I’m obsessed with my slow cooker.  There’s a reason I published a Cookbook full of easy and healthy slow cooker recipes.  I can’t get enough of it.

I’ll even go out on a limb and say a slow cooker is the most essential kitchen tool for busy moms.  Seriously.

When you’re short on time or energy to make dinner, your slow cooker is your best friend.

Slow Cooker Turkey Black Bean ChiliHere’s a quick, homemade meal that I know your family will love: Slow Cooker Turkey Black Bean Chili.  You can throw it together in the morning or freeze it for a morning when you can’t afford to open cans and get messy.  (In a previous blog post I explained how to prep and cook freezer meals in your crockpot.)


Slow Cooker Turkey Black Bean Chili

  • Author: Kelly McNelis
  • Yield: 6 servings 1x


Cook fresh or freeze to cook later. Serve with shredded cheese and chips!


  • 1 pound ground turkey
  • 28oz can tomato sauce
  • 2 cans black beans (15oz each), drained and rinsed
  • 14.5oz can petite diced tomatoes, undrained
  • 1 2/3 cup frozen corn (half of a one pound bag)
  • 2 large cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon ground oregano
  • 1/4 teaspoon crushed red pepper flakes


  1. Add all ingredients to your slow cooker.
  2. Cover and cook on low 6-8 hours.
  3. Break apart turkey and stir.

To Freeze and Cook Later

  1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
  2. Add all ingredients to freezer bag, seal, and freeze up to three months.
  3. Thaw.
  4. Cook on “low” setting in slow cooker for 6-8 hours.
  5. Break apart ground turkey and stir.

Here are some of my other favorite slow cooker recipes:

What’s one meal that you’d love to be able to make in your slow cooker?  Leave a comment or email me and I’ll try to make it slow cooker-friendly!

Notify of

Inline Feedbacks
View all comments
10 years ago

Hi! This looks great…could you throw this all into a freezer bag after step 3 and freeze for future crock pot cooking? I would love to add this to my freezer exchange if so!

9 years ago

Making this right now and have a few questions:
1.) What size crock pot do you use for this recipe?
2.) Do you stir everything up once it’s in the crockpot, or layer it and don’t stir?
3.) How many months will this keep in the freezer if you prep it as a freezer meal?

Thanks Kelly!

9 years ago
Reply to  Kelly McNelis

Thanks Kelly! Great recipe. Everyone loved it. And I have a backup batch in the freezer now, which makes me feel like a domestic badass. THANK YOU!! Trying the chicken curry tomorrow and the Dr. Pepper shredded pork on Friday! 🙂


[…] will have to work my way up to trying those types of recipes again), but so far I’ve made the slow cooker turkey black bean chili (sans the cheese) and it was really good.  Like really really good.  It was super simple, I […]

9 years ago

Stupid question. When you say tomato sauce are you talking about Ragu or like a pasta sauce? Just wondering. I need to be a more organized Mom. We are very busy.

9 years ago
Reply to  Kelly McNelis

I don’t think I’ve ever seen a 24 oz. can of tomato sauce. Is that correct?

9 years ago

How many people does this serve?

9 years ago

Do you think I could make this without cooking the meat ahead of time and just putting it in raw and freezing it?

7 years ago
Reply to  Kelly McNelis

I had the same question – is it healthier / safer to cook the meat, freeze, thaw then put in crock pot? Or just freeze it raw and let it cook in the crock pot?

Jill Petrush Rogers
7 years ago
Reply to  Kelly

Kelly, we always freeze it raw.