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Healthy Slow Cooker Turkey Chili

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.
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Prep Time 15 minutes
Cook Time 4 minutes
Cook Time 6 minutes
Total Time 8 minutes
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.