Healthy Slow Cooker Turkey Chili

Healthy Slow Cooker Turkey Chili is a hearty and flavorful dish perfect for busy weeknights, offering a nutritious and delicious meal with minimal effort. This recipe utilizes the slow cooker to create tender turkey and a rich, savory broth, making it an ideal, fuss-free option for a satisfying lunch or dinner.

Key Ingredients for Healthy Slow Cooker Turkey Chili

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 1.5 pounds lean ground turkey
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can green chilies, undrained
• 1.5 cups low-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste

How to Make Healthy Slow Cooker Turkey Chili

Get ready for an incredibly simple yet deeply flavorful experience with this Healthy Slow Cooker Turkey Chili. In just about 15 minutes of active preparation, you can toss everything into your slow cooker and let it work its magic, resulting in a wonderfully rich and satisfying meal that’s both healthy and comforting, perfect for any day of the week.

Step-by-Step Instructions

1. **Sauté Aromatics: ** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Brown the Turkey: Add the ground turkey to the skillet with the vegetables. Break it up with a spoon and cook until browned, stirring occasionally. Drain off any excess grease.
3. Combine Ingredients in Slow Cooker: Transfer the browned turkey and vegetable mixture to your slow cooker. Add the diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained black beans, drained corn, and undrained green chilies.
4. Add Liquids and Spices: Pour in the low-sodium chicken or vegetable broth. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste.
5. Cook Low and Slow: Stir everything together until well combined. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the turkey is cooked through and the flavors have melded beautifully.
6. Adjust Seasoning: Taste the chili and adjust salt and pepper as needed before serving.

Why You’ll Love This Healthy Slow Cooker Turkey Chili

You’re going to fall head over heels for this Healthy Slow Cooker Turkey Chili because it's the ultimate comfort food made incredibly good for you! Its vibrant mix of lean turkey, hearty beans, and a medley of colorful vegetables creates a satisfying texture and a deeply savory flavor profile that warms you from the inside out. Unlike heavier beef chilis, this turkey version is lighter and leaner, making it a guilt-free indulgence that’s perfect for those mindful of their nutrition.

Making this delicious chili at home is a fantastic way to save money compared to buying pre-made meals or eating out, all while ensuring you have a wholesome ingredient list free from unnecessary additives. The magic of the slow cooker infuses every spoonful with a rich, aromatic blend of spices, and the versatility of chili means you can customize it with your favorite toppings, like creamy avocado, a dollop of Greek yogurt, or a sprinkle of sharp cheddar. Don't miss out on this easy, budget-friendly, and incredibly tasty meal; give this Healthy Slow Cooker Turkey Chili a try tonight!

Storing and Reheating Tips

This Healthy Slow Cooker Turkey Chili is a fantastic make-ahead meal and leftovers are just as delicious, if not more so.

• Refrigeration: Once cooled, transfer the chili to an airtight container and store it in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, allow the chili to cool completely then pack it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
• Reheating: To reheat from the refrigerator, gently warm the chili in a pot over medium-low heat on the stovetop, stirring occasionally, until heated through. Alternatively, microwave individual portions until hot. If reheating from frozen, thaw overnight in the refrigerator and then reheat as described above, or reheat directly from frozen in a saucepan over low heat, stirring frequently, for a longer period.

Final Thoughts

This Healthy Slow Cooker Turkey Chili is a weeknight wonder, offering a nourishing and incredibly flavorful meal with minimal effort. Whip up a batch today and experience the ease and deliciousness that only a slow cooker can provide.

Healthy Slow Cooker Turkey Chili

A hearty and flavorful dish perfect for busy weeknights, offering a nutritious and delicious meal with minimal effort. This recipe utilizes the slow cooker to create tender turkey and a rich, savory broth, making it an ideal, fuss-free option for a satisfying lunch or dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Cook Time 6 minutes mins

Total Time 8 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 1.5 pounds lean ground turkey
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can green chilies, undrained
• 1.5 cups low-sodium chicken or vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste

Equipment

• Slow Cooker
• Large skillet

Method

 

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
   1 tablespoon olive oil, 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
2. Add the ground turkey to the skillet with the vegetables. Break it up with a spoon and cook until browned, stirring occasionally. Drain off any excess grease.
   1.5 pounds lean ground turkey
3. Transfer the browned turkey and vegetable mixture to your slow cooker. Add the diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained black beans, drained corn, and undrained green chilies.
   1 (28 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained, 1 (4 ounce) can green chilies, undrained
4. Pour in the low-sodium chicken or vegetable broth. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season generously with salt and freshly ground black pepper to taste.
   1.5 cups low-sodium chicken or vegetable broth, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, Salt and freshly ground black pepper
5. Stir everything together until well combined. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the turkey is cooked through and the flavors have melded beautifully.
6. Taste the chili and adjust salt and pepper as needed before serving.
   Salt and freshly ground black pepper

Notes

This chili is a fantastic make-ahead meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months.