Slow Cooker Turkey Chili is a simple, flavorful meal made with lean ground turkey, beans, and spices. Cooked to perfection in a crockpot, it’s a wholesome dish perfect for busy weeknights or meal prep.
Ingredients
1 cup water
1 cup unsalted chicken stock
1 1/2 Tbsp olive oil
1 lb ground 99% lean turkey breast
1 large yellow onion, peeled and chopped
1 red bell pepper, stemmed, seeded and chopped
2 large garlic cloves, finely minced
1 can (28 oz) no salt added diced tomatoes
1 can (15 oz) no salt added kidney beans, drained and rinsed
1 can (15 oz) no salt added tomato sauce
1 Tbsp dried oregano
2 tsp ground cumin
1 tsp crushed red pepper flakes
1 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp Kosher salt
1/4 cup chopped fresh parsley, for serving
1/4 cup shredded, reduced fat, sharp cheddar cheese, for serving
Nonfat plain Greek yogurt, for serving (optional)
Preparation
In a large skillet, heat oil over high heat until shimmering. Add turkey and cook, stirring occasionally, until just browned, about 5 minutes.
Add onion, bell pepper, and garlic, and cook, stirring occasionally, until softened and garlic is fragrant, about 3 minutes. Remove from heat.
Transfer the turkey mixture to the bowl of a slow cooker. Add the tomatoes, kidney beans, tomato sauce, oregano, cumin, crushed red pepper flakes, black pepper, garlic powder, onion powder, and salt; stir to combine. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
When ready, serve each serving sprinkled with chopped parsley and shredded cheddar cheese, and, if desired, a tablespoon of Greek yogurt. (Note: saltines are pictured as a serving suggestion and are not calculated in the nutrition information).
Store any leftover chili in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size: 1 cup
Per Serving: Calories: 134; Fat: 4g; Saturated Fat: 1g; Cholesterol: 33mg; Sodium: 108mg; Carbohydrates: 17g; Fiber: 5g; Protein: 20g
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Date Last Reviewed: February 6, 2017
Editorial Review: Jessica Kielman, Contributor, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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