Crockpot Turkey Chili
This protein-packed crockpot turkey chili combines lean protein with fiber-rich beans and vegetables for a satisfying meal that practically cooks itself. Whether you're meal prepping for the week ahead or feeding a hungry family, this recipe delivers maximum flavor with minimal effort.
Equipment
- Slow Cooker/Crockpot
- Large Skillet
- Wooden Spoon
Ingredients
Main Ingredients
- 1.5 pounds lean ground turkey 93% lean
- 1 large onion diced (about 1 cup)
- 2 bell peppers any color, diced
- 3 cloves garlic minced (or 1 tablespoon jarred minced garlic)
- 1 (15 oz) can kidney beans drained and rinsed
- 1 (15 oz) can black beans drained and rinsed
- 1 (14.5 oz) can diced tomatoes undrained
- 1 (6 oz) can tomato paste
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
Seasonings
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the ground turkey and cook for 5-7 minutes until no longer pink, breaking it apart with a wooden spoon as it cooks.
- Add the diced onions and garlic to the same skillet with the browned turkey. Cook for 2-3 minutes until the onions begin to soften and become translucent.
- Transfer the turkey mixture to your crockpot. Make sure to scrape all those flavorful browned bits from the skillet.
- Add the diced bell peppers, kidney beans, black beans, diced tomatoes, tomato paste, and chicken broth to the crockpot.
- Add all the seasonings: chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything thoroughly to ensure even distribution of spices.
- Cover and cook on high for 4 hours or on low for 8 hours.
- About 15 minutes before serving, taste and adjust seasonings if needed. If you prefer a thicker chili, you can remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
Notes
Substitution Options:
• For a lower-carb version, replace one can of beans with an extra bell pepper and 1 cup diced zucchini
• Turkey can be substituted with ground chicken for similar nutritional profile
• For vegetarians, replace turkey with 2 cups of diced mushrooms and an extra can of beans
• Need it spicier? Add one diced jalapeño with seeds removed Serving Suggestions:
• Serve over a small portion of brown rice
• Top with a dollop of Greek yogurt instead of sour cream
• Add diced avocado for healthy fats
• Sprinkle with a small amount of reduced-fat shredded cheese
• Garnish with chopped green onions, cilantro, and lime wedges Storing Tips:
• Refrigeration: Keeps well for up to 4 days in airtight containers
• Freezing: Portion into individual containers and freeze for up to 3 months
• Add 1-2 tablespoons of water or broth when reheating to maintain moisture
• For a lower-carb version, replace one can of beans with an extra bell pepper and 1 cup diced zucchini
• Turkey can be substituted with ground chicken for similar nutritional profile
• For vegetarians, replace turkey with 2 cups of diced mushrooms and an extra can of beans
• Need it spicier? Add one diced jalapeño with seeds removed Serving Suggestions:
• Serve over a small portion of brown rice
• Top with a dollop of Greek yogurt instead of sour cream
• Add diced avocado for healthy fats
• Sprinkle with a small amount of reduced-fat shredded cheese
• Garnish with chopped green onions, cilantro, and lime wedges Storing Tips:
• Refrigeration: Keeps well for up to 4 days in airtight containers
• Freezing: Portion into individual containers and freeze for up to 3 months
• Add 1-2 tablespoons of water or broth when reheating to maintain moisture
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 28gFat: 10gSaturated Fat: 2gCholesterol: 60mgSodium: 580mgPotassium: 850mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 60mgCalcium: 80mgIron: 3.5mg
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