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Easy & Healthy Slow-Cooker Turkey Chili

A robust, simmered chili featuring lean ground turkey and a duo of beans. Warming spices and a hint of smoke create a satisfying, heart-healthy meal with minimal effort.

  • Total Time5 hours 15 minutes
  • Yield7 1x

Ingredients

Scale

Pantry

  • 2 15-ounce / 425 g cans low-sodium red kidney beans, drained and rinsed
  • 1 15-ounce / 425 g can low-sodium pinto beans, drained and rinsed
  • ½ cup 120 mL low-sodium chicken or vegetable broth
  • 1 28-ounce / 794 g can no-salt-added crushed tomatoes

Protein

  • About 1 ⅔ pounds (750 g lean ground turkey (93/7))

Produce

  • 1 large yellow onion (diced)
  • 1 medium poblano pepper (seeded and diced)
  • 5 large cloves garlic (minced)

Seasonings

  • 2 ½ tablespoons chili powder blend
  • 2 ½ teaspoons ground cumin
  • 1 ¾ teaspoons granulated garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon coarse black pepper

For Serving (Optional)

Instructions

  1. Prepare the Aromatics : Begin by dicing the yellow onion and poblano pepper, and mincing the garlic cloves. Set them aside, ready for the pot.
  2. Brown the Turkey : In a large, heavy-bottomed pot or Dutch oven over medium heat, add the ground turkey. Cook, breaking it apart with a spatula, for 7 to 8 minutes, until it is thoroughly browned and no pink remains. Drain off any excess fat.
  3. Sauté Vegetables : Add the prepared onion and poblano pepper to the pot with the browned turkey. Continue to cook, stirring frequently, for about 5 minutes, or until the vegetables have softened slightly. Stir in the minced garlic and cook for another minute until fragrant.
  4. Bloom the Spices : Sprinkle the chili powder, cumin, granulated garlic, smoked paprika, salt, and pepper directly into the pot. Stir constantly for 45 seconds to toast the spices and awaken their flavor.
  5. Load the Slow Cooker : Carefully transfer the entire contents of the Dutch oven into the basin of a 6 or 7-quart slow cooker.
  6. Add Liquids and Beans : Pour in the crushed tomatoes, chicken broth, and all three cans of rinsed beans. Stir everything together until well combined.
  7. Simmer and Meld : Secure the lid on the slow cooker. Set the temperature to LOW and allow the chili to cook for 5 hours, giving the flavors ample time to meld into a rich and hearty stew.
  8. Final Touches and Serving : Once cooked, give the chili a final stir. Serve hot in bowls, garnished with a sprinkle of fresh cilantro, a dollop of Greek yogurt, and a fresh lime wedge on the side for squeezing.

Notes

Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months.

Ingredient Swaps: Feel free to use ground chicken instead of turkey. Black beans can be substituted for either the kidney or pinto beans. For a spicier kick, add a pinch of cayenne pepper with the other spices.

Consistency Check: If you prefer a thicker chili, you can leave the lid slightly ajar for the last 30–45 minutes of cooking to allow some liquid to evaporate.

🍽️ Nutrition Facts (Per Serving)

Serving Size: about 1 ⅔ cups

  • Calories: 338
  • Total Fat: 8.6 g
  • Saturated Fat: 2.2 g
  • Trans Fat: 0 g
  • Polyunsaturated Fat: 2.1 g
  • Monounsaturated Fat: 3.1 g
  • Cholesterol: 76 mg
  • Sodium: 578 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 9 g
  • Total Sugars: 8 g
  • Includes Added Sugars: 0 g
  • Net Carbohydrates: 20 g
  • Protein: 29 g
  • Vitamin D: 0 mcg
  • Calcium: 140 mg
  • Iron: 4.8 mg
  • Potassium: 955 mg
  • Vitamin C: 17 mg
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Calories: 338

Find it online: https://dailyzests.com/the-best-slow-cooker-turkey-chili/