Made with ground turkey, this healthy turkey chili still is a bowl full of comfort! Whether you need an easy weeknight meal, you’re entertaining, or you need something for the big game, this slow cooker turkey chili is a show stopper.
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This version of chili uses lean ground turkey, fresh bell peppers, and a variety of beans. A few, but flavorful spices complete this dish to pure perfection! You probably already have the ingredients in your pantry.
Chili is a big favorite around here. We have several varieties we love to rotate through. This award winning white chili is the easiest chili recipe you’ll ever make (it really did win an award), and if you like a more unique recipe for chili, you’ve got to check out this Turkey Chili with butternut squash.
Slow Cooker Turkey Chili Ingredients
- Lean ground turkey
- chopped onions
- garlic
- prepared beans (start from dry or use canned)
- colored bell peppers – I like red, yellow and orange
- chopped green chilis
- chicken broth (homemade bone broth is my favorite)
- tomato sauce
- chili powder
- cumin
- oregano
- optional toppings: cheese, avocado, cilantro, non-fat plain Greek yogurt, jalapeno
Preparing dried beans for chili
I have a friend who’s parents own a bean farm. So for the last several years I’ve opted for dried beans because I can buy them in bulk from her, and they are in their purest form. They’re very fresh and they keep a long time.
Canned beans work great in this recipe, but if you’re more of a purist and like to use dried, you want to prepare them in advance. Because of the tomato sauce and the acidity in it, the beans will not soften if you try to slow cook them with everything else.
It’s easiest to cook them ahead of time, but you can do the same day too. It just depends on how much time you have. I often cook big batches of beans and then freeze them.
Here are some easy instructions for cooking them in the instant pot or pressure cooker. Alternatively, you can boil them on the stove until they are soft.
- Rinse beans in a strainer
- Optional: soak in 4-5 inches of water overnight. I have skipped this step many times and it’s fine. Better for your digestive system if you soak, but if you don’t, it’s okay.
- place beans in the pressure cooker with 6-8 cups of water. Seal and set manual pressure for 5-15 minutes depending on the type of beans. Here’s a handy chart for all types of beans.
- You can either natural release or rapid release. If the beans are not soft enough, just add a couple more minutes and pressure cook again.
If you opt for canned beans, I recommend a natural or organic brand that doesn’t have a lot of preservatives, then rinse them very well.
How to Make Healthy Turkey Chili
STEP ONE: brown the onions and ground turkey. Depending on how lean your ground turkey is, you may not need to drain it. I like to use either 99% lean or 93% lean. After the turkey is browned, add the garlic and stir until fragrant.
STEP TWO: Transfer the meat mixture to the crockpot. Add the broth, tomato sauce, peppers, green chilis, and seasonings. Cook on high for 4 hours or low for 6-8 hours.
STEP THREE: Serve! Garnish it with all your favorite toppings such as shredded cheddar, sour cream, yogurt, cilantro, jalapeno, avocado.
Can you put raw ground turkey in the slow cooker?
Yes! You can put the ground turkey in the slow cooker raw. You’ll just need to break it up a bit after it’s cooked. Ground turkey is quite lean, so you usually don’t need to drain it.
What to serve with turkey chili
- This Fall Salad pairs perfectly and I love the fresh fruit in it, it rounds out the meal so well.
- You can also serve it over a big scoop of brown rice.
- Chips and salsa (my weakness!) and easy guacamole.
- Cornbread is absolutely delicious with it too.
Notes for Slow Cooker Turkey Chili
This turkey chili recipe is so versatile, there are plenty of ways to change it up. It can be made in the crockpot, Instant pot, or on the stovetop.
- Use less beans for a low carb option. I limit it to 2 cups when going for low carb chili.
- Time-saving tip– cut up the onions and peppers the day before.
- you can replace the ground turkey with ground beef (you can even lower the fat content by rinsing the browned beef in really hot water, keeping it a bit more healthy).
- Use turkey broth, chicken broth or beef broth, they all work great! The bone broth is super healthy and good for your gut.
- I like to use a variety of beans for color and texture, but you can use one kind, or change the combination that I have. Black beans are always good.
- non-fat plain Greek yogurt is a great substitute for sour cream and much lower in fat, but either one works.
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See you next time!
~Chellie
Healthy Slow Cooker Turkey Chili
Equipment
- Slow Cooker
- Frying pan
Ingredients
- 2 lb lean ground turkey
- 1 cup onion chopped
- 4 cloves garlic pressed
- 1 cup yellow pepper chopped
- 1 cup orange pepper chopped
- 1 cup red pepper chopped
- 4 oz can mild chopped green chilis
- 2 cups navy beans
- 2 cups pinto beans
- 2 cups kidney beans
- 2 cups Turkey broth can use chicken or vegetable
- 2 15 oz cans tomato sauce all natural, no sugar
- 1 Tbs chili powder
- 1 tsp cumin
- 1 tsp oregano
Optional toppings
- cheese, non fat plain Greek yogurt, cilantro, jalapeno, avocado
Instructions
Slow Cooker Instructions
- In a frying pan, saute onions until translucent, about 5 minutes. (Alternatively, you can just crumble the raw ground turkey in the bottom of the slow cooker, add the onions and garlic, stir, then go on to step 5.
- Add ground turkey, and brown until cooked through.
- Add garlic, stir until fragrant, about 30 seconds.
- Transfer to slow cooker.
- Add the remaining ingredients and stir to combine.
- Cook on low for 6-8 hours or high for 4-6 hours.
- Serve garnished with shredded cheese, cilantro, nonfat plain Greek yogurt, jalapeno, avocado.
Instant Pot Instructions
- Turn the instant pot on the saute' function. Heat teaspoon or so of olive oil and saute' the onions until translucent.
- Add the ground turkey and cook until browned. Add the garlic and stir until fragrant, about 30 seconds
- Turn the saute' function off
- Add the peppers, chilis, beans, broth, tomato sauce and seasonings and stir to combine
- Place the lid on the pot and turn the knob to the sealed position. Turn the instant pot on manual pressure for 20 minutes.
- When it's finished cooking use the rapid release and serve.
Stovetop instructions
- In a large pot heat a teaspoon of olive oil, add the onions and saute' until translucent, about 5 minutes.
- Add the ground turkey and cook, breaking up while you go, until browned.
- Add the garlic and stir until fragrant, 30 seconds
- Add the peppers, chilis, beans, broth, tomato sauce and seasonings. Stir to combine. Bring to a boil.
- Turn the heat down to medium-low, cover and simmer for at least 30 minutes. The longer it simmers the more the flavor builds.
Notes
- Use less beans for a low carb option. I limit it to 2 cups when going for low carb chili.
- Time-saving tip– cut up the onions and peppers the day before.
- you can replace the ground turkey with ground beef (you can even lower the fat content by rinsing the browned beef in really hot water, keeping it a bit more healthy).
- Use turkey broth, chicken broth or beef broth, they all work great! The bone broth is super healthy and good for your gut.
- I like to use a variety of beans for color and texture, but you can use one kind, or change the combination that I have. Black beans are always good.
- non-fat plain Greek yogurt is a great substitute for sour cream and much lower in fat, but either one works.
That looks really good! I love chili too! When I discovered several years ago that I could make it in the crock pot, I never used the stove to cook chili again! I am trying to eat healthier but I’ve never tried ground turkey. This is a great idea! Popping over from #waywow
Thanks Michelle! I’m with you on the crock pot! The only time I use the stove now is if I’m in a hurry. 🙂 The ground turkey is a great substitute!
You know I love soup. And I love my crock pot! This recipe was made just for me, right? LOL I love that the soup is packed full of nutrients and vitamins, it’s so colorful in the crockpot, I love it! And buying your beans direct from the source, the absolute coolest!
DELICIOUS! I love that it’s a healthier version of the classic. Pinning, stumbling and tweeting this one! <3
This looks so good and I love all of the colors. I did not know you could cook the dried beans ahead of time and freeze them. I would love to do that instead of buying canned beans. Such a great idea.
Thank you! Yes, it’s such a time saver, not to mention better for you. 🙂
Love Turkey Chili and this is a must to make! Can’t wait! 🙂
This is perfect for fall. Thanks for sharing at the #InspirationSpotlight Party! Pinned & shared.
This looks wonderful! It’s both healthy and delicious. Yummy. Thanks for sharing your recipe with us at Funtastic Friday.
Made these tonight for dinner – they were a hit! Can’t wait to make them again!
Awesome! So glad to hear it!!
What is the portion size? 1 cup? Thanks!
Great question! Yes,a cup. However, we usually are pretty generous over here. But if it’s to figure out nutrition count on a cup. 🙂