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.
Servings 7
Calories 338kcal
Equipment
- 6 to 7-quart slow cooker
- Heavy-bottomed pot or Dutch oven
- Measuring cups and spoons
- Chef's knife
- Cutting board
- Wooden spoon or spatula
Ingredients
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)
- Fresh cilantro chopped
- A dollop of plain Greek yogurt or sour cream
- Lime wedges
Instructions
- Prepare the Aromatics : Begin by dicing the yellow onion and poblano pepper, and mincing the garlic cloves. Set them aside, ready for the pot.
- 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.
- 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.
- 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.
- Load the Slow Cooker : Carefully transfer the entire contents of the Dutch oven into the basin of a 6 or 7-quart slow cooker.
- Add Liquids and Beans : Pour in the crushed tomatoes, chicken broth, and all three cans of rinsed beans. Stir everything together until well combined.
- 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.
- 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