Crockpot Ground Turkey Chili
Using ground turkey as the main protein makes this chili a lighter, healthier option. You get all the satisfaction of a classic chili but with less fat and fewer calories.
Equipment
- Slow Cooker (Crockpot)
- Large skillet
- Cutting board & sharp knife
- Wooden Spoon or Silicone Spatula
- Measuring spoons & cups
Ingredients
For the Chili
- 1.5 lbs ground turkey
- 1 large onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 14.5 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 cup chicken or vegetable broth
For the Seasoning
- 2 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp cayenne pepper optional, for a little heat
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions
Prepare the Ingredients
- Dice the onion and bell peppers into small, even pieces.
- Mince the garlic finely so it distributes evenly in the chili.
- Drain and rinse the kidney and black beans to remove excess sodium.
- Pro Tip: Rinsing the beans also helps prevent the chili from becoming too thick or starchy.
Brown the Ground Turkey
- Heat a large skillet over medium heat and add a splash of olive oil.
- Add the ground turkey and cook until no longer pink, breaking it apart with a wooden spoon.
- Season lightly with salt and pepper during browning for extra flavor.
- Pro Tip: Browning the turkey before adding it to the slow cooker adds depth and prevents a “boiled meat” texture.
Sauté the Vegetables
- In the same skillet, add onions, garlic, and bell peppers.
- Cook for 4–5 minutes until softened and fragrant, stirring occasionally.
- Pro Tip: Don’t rush this step—softened veggies release natural sweetness that boosts the chili’s flavor.
Combine Everything in the Slow Cooker
- Transfer the browned turkey and sautéed vegetables into the slow cooker.
- Add diced tomatoes, tomato sauce, drained beans, and chicken broth.
- Sprinkle in chili powder, smoked paprika, cumin, cayenne, oregano, and additional salt and pepper.
- Stir well to combine all ingredients evenly.
Slow Cook the Chili
- Cover the slow cooker with the lid and cook on low for 6–8 hours or high for 3–4 hours.
- Stir once or twice during cooking if convenient, but it’s mostly hands-off.
- Pro Tip: Cooking low and slow allows flavors to meld and turkey to become tender, giving you the best turkey chili experience.
Taste and Adjust
- About 30 minutes before serving, taste the chili and adjust seasoning as needed.
- Add more salt, pepper, or a pinch of cayenne if you like it spicier.
- Optional: Stir in a splash of lime juice or a handful of fresh cilantro for brightness.
Notes
Nutritional Value (per serving, approx.):
- Calories: 280–320 kcal
- Protein: 25–28 g
- Carbohydrates: 25–30 g
- Fiber: 8–10 g
- Fat: 8–10 g
- Saturated Fat: 2–3 g
- Sodium: 450–550 mg
- Sugar: 5–6 g