Healthy Slow Cooker Turkey Chili
This Healthy Slow Cooker Turkey Chili is packed with lean protein, fiber-rich beans, smoky spices, and hearty vegetables. With minimal prep and a long, slow simmer, this turkey chili develops deep, rich flavor while staying low in fat—making it the perfect nutritious comfort meal.
Equipment
- Slow cooker
- Skillet
- Cutting board
- Knife
- stirring spoon
Ingredients
- 2 lbs lean ground turkey (93%+)
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 28 oz diced tomatoes, undrained
- 3 cups low-sodium chicken broth (more as needed)
- 3 Tbsp tomato paste
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper (adjust to heat)
- 1 bay leaf
- 15 oz black beans, rinsed & drained
- 15 oz kidney beans, rinsed & drained
- 15 oz cannellini beans, rinsed & drained
- salt & black pepper, to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add ground turkey, onion, and garlic. Cook until the turkey is browned, breaking it into crumbles. Transfer mixture (and drippings) to the slow cooker.
- Add bell peppers, diced tomatoes, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne, salt, pepper, and bay leaf. Stir well.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender and flavors meld.
- In the last hour, stir in the black beans, kidney beans, and cannellini beans. Cook until beans are heated through but not mushy.
- Remove the bay leaf. Serve hot with desired toppings such as cheese, avocado, cilantro, jalapeño, or onion.
Notes
For thicker chili, uncover during the last 30 minutes or mash 1 cup of beans into the mixture.