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Easy Healthy Slow-Cooker Turkey Chili

Easy Healthy Slow-Cooker Turkey Chili

This recipe is perfect for busy weeknights or when you just want a comforting bowl of goodness with minimal effort. This delightful Easy Healthy Slow-Cooker Turkey Chili transforms simple ingredients into a rich, satisfying meal with almost zero active cooking time. Its beauty lies in its effortless preparation, allowing the slow cooker to do all the work, resulting in tender turkey and perfectly melded flavors. You’ll love the vibrant taste and hearty texture that makes this chili a winner, perfect for anyone seeking a delicious and wholesome comfort food experience without the fuss.
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Prep Time 20 minutes
Total Time 6 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds lean ground turkey
  • 1 large yellow onion, chopped
  • 2 bell peppers (any color), chopped
  • 2 cloves garlic, minced
  • 1 28 ounce can crushed tomatoes
  • 1 15 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 optional, but recommended!
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper adjust to your spice preference
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup low-sodium chicken or vegetable broth
  • shredded cheese Optional Topping
  • sour cream or Greek yogurt Optional Topping
  • chopped cilantro Optional Topping
  • diced avocado Optional Topping
  • jalapeños Optional Topping

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
    1 tablespoon olive oil, 1.5 pounds lean ground turkey
  2. Add the chopped onion and bell peppers to the skillet with the browned turkey. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
    1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 2 cloves garlic, minced
  3. Transfer the turkey and vegetable mixture to your slow cooker. Add the crushed tomatoes, diced tomatoes (with their juice), rinsed kidney beans, rinsed black beans, and drained corn (if using).
    1 28 ounce can crushed tomatoes, 1 15 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
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker. Pour in the chicken or vegetable broth.
    2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 1 cup low-sodium chicken or vegetable broth
  5. Stir everything together thoroughly to ensure the spices are evenly distributed. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded and the chili is heated through and delicious.
  6. Before serving, taste the chili and adjust the salt and pepper as needed. If you prefer a thicker chili, you can remove the lid during the last hour of cooking on HIGH, or mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the chili during the last 30 minutes of cooking.
    1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  7. Ladle the Easy Healthy Slow-Cooker Turkey Chili into bowls and serve with your favorite toppings.
    shredded cheese, sour cream or Greek yogurt, chopped cilantro, diced avocado, jalapeños

Notes

Store in airtight containers in the refrigerator for up to 3-4 days. Freeze for up to 3 months. Reheat on stovetop or microwave. Add broth or water if thickened too much. For frozen chili, thaw overnight in refrigerator before reheating.