This Healthy Slow Cooker Turkey Chili is the most flavourful chili that’s filled with beans, veggies and turkey, then loaded with toppings.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil such as avocado or grapeseed oil.
- Ground turkey – you can make this chili with ground chicken, beef or pork instead.
- Yellow onion – white onion or shallots would also be good.
- Celery stalks – carrots would add a bit of crunch to your chili if you’re not a fan of celery.
- Green pepper – swap out for any colour bell pepper of your choice like red or yellow pepper.
- Corn – feel free to use another kind of veggie like peas.
- Kidney beans and navy beans – great northern, black, pinto and mixed soup beans would all be yummy in this dish.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Chili powder – if you don’t have chili powder, use a combination of paprika, cumin and cayenne.
- Cumin – double up on the coriander if you don’t have any cumin.
- Paprika – cayenne is a good substitute for paprika but is a bit spicier.
- Coriander – use some more cumin instead.
- Salt & pepper – to taste.
- Diced tomatoes – canned crushed tomatoes would also work.
- Beef broth – vegetable broth would be the best substitute for beef broth.
Toppings
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- Shredded cheddar cheese – swap out for another cheese of your choice like Monterey Jack.
- Scallions – garnish with green onions or red onions instead.
- Cilantro – leave this off altogether if you’re not a fan of cilantro.
- Tortilla chips – tortilla strips would also add a bit of crunch to your chili.
- Sour cream – non-fat sour cream is a healthier option.
- Sliced jalapeno peppers – swap out for some poblanos instead.
- Sliced avocado – leave this off if you’re not a fan of avocado.
How to make turkey chili in the slow cooker
- Prep your ingredients.
- Sauté the ground turkey
- Add everything but the toppings to the slow cooker.
- Cook on high for 3 hours or low for 6 hours.
- Assemble your toppings.
- Serve and enjoy!
How to add extra flavour to your chili
You can change up the spices in this chili for a unique flavour! Make it more or less spicy or give it a totally different taste.
Try any of these suggestions for a flavour burst in your slow cooker turkey chili:
- Beer
- Cocoa powder or unsweetened chocolate
- Brewed espresso or black coffee
- Turmeric
- Smoky paprika
- Sweet potato
- Balsamic vinegar
- Jalapenos
Frequently Asked Questions
Turkey chili is typically made of ground turkey, beans, tomatoes, veggies and a variety of spices including chili powder, cumin, paprika and coriander.
For this recipe, you’ll need to sauté the ground turkey until it’s lightly browned before adding it to the crockpot. You shouldn’t add the turkey to the crockpot raw or it won’t cook properly.
This turkey chili will provide you with plenty of protein and vegetables, but that doesn’t mean you have to use it as your complete meal. If you’re looking for side dish ideas, turkey chili goes well with corn bread, white or brown rice, onion rings or a side salad.
Storing and reheating
This turkey chili is a great meal prep recipe. You can make a big batch on the weekend then store the leftovers in the fridge for up to 5 days. Just reheat it in the microwave for 2-3 minutes or bring it to a simmer in a pot on the stovetop.
Can you freeze turkey chili?
Yes! Turkey chili will last in the freezer for up to 3 months in freezer-safe glass containers or Ziploc bags. When you’re ready to enjoy, you can let it defrost in the fridge overnight then reheat or reheat from frozen in the microwave for about 6 minutes, stirring occasionally.
More healthy slow cooker recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
- I get all my free-range ground chicken and turkey from Butcher Box, conveniently delivered to me frozen.
- Use these Ziploc bag holders if you're freezing the leftover chili in Ziploc bags.
- You can also freeze this recipe in glass microwave-safe bowls up to 3 months.
Healthy Slow Cooker Turkey Chili
Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey or ground chicken
- 1 yellow onion, diced
- 4 celery stalks, chopped
- 1 green pepper, diced
- 1 cup corn
- 2 can kidney beans, rinsed and drained
- 2 can navy beans, rinsed and drained
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp pepper
- 796 ml diced tomatoes
- 2 cup beef broth
Topping ideas
- Shredded cheddar cheese
- Scallions, sliced
- Chopped cilantro
- Tortilla chips
- Sour cream
- Sliced jalapeno peppers
- Sliced avocado
Instructions
- Heat olive oil over med-high heat. Add ground turkey, seasoning generously with salt & pepper, and saute for 2-3 minutes until lightly browned.
- Add turkey to Crockpot along with the rest of ingredients (minus the toppings). Cook on high for 3 hours or on low for 6 hours.
- Serve chili in large bowls, then add toppings of choice. Serve and enjoy!
- STORAGE: Chili will last in fridge up to 5 days, and can be reheated in the microwave for 2-3 minutes. It can also be frozen up to 3 months in glass bowls. Reheat from frozen for 6-7 minutes, stirring halfway through.
Deighton says
Hi Taylor in your recipe you say 2 cans of each beans but you out 1 of each in your video. So what should I use and if it’s only 1 can or each is it 1 cup of broth?
Many thanks
Taylor Stinson says
Hi Deighton – I recently updated the recipe to provide a greater yield (ie 6 servings instead of 4), so that’s why there are 2 cans each and 2 cups of broth. You can use 1 can of each bean and then 1 cup of broth if you’d like a smaller serving amount (ie 4 servings). Hope that helps!
B says
Hi
I enjoy your recipes. And your blog.
But I am curious with this chili recipe, why is the sodium so high 1131 mg. ?
Thanks
B
Taylor Stinson says
Nutritional values are a best estimate and depend on the individual ingredients used. If I had to guess it comes down to the beans and canned tomatoes as canned items have a higher sodium content. You can use low sodium canned items and rinse the beans well to get the sodium count down.
Julie Rotenberry says
what is the serving size on this?
Taylor Stinson says
There are 4 servings – you will need to divide the recipe in 4 and each portion is a serving 🙂
JULIE ROTENBERRY says
perfect! It came to 2 cups per serving! So the nutrition information that you listed is still the same for me, right?
Taylor Stinson says
Yes it is 🙂 As long as you divided equally into 4 servings!
Mita says
Taylor,
I love your YouTube channel and of course your blog. You should have a million subscribers. The pictures on the blog/thumbnail images on YouTube are so colorful and vibrant, draws one to them right away. I found you only a month or two ago and I have to say your channel is one of my favorites on YouTube. The recipes are delicious, most importantly easy to make and you make everything look so easy. I always look forward to your videos. Simple ingredients, bold flavors…that is what I love about your recipes. You are simply put, awesome.
Taylor Stinson says
Mita you are so sweet, thank you so much for your kind comment! You’ve really made my day!!! Please let me know if you ever have any requests 🙂