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slow cooker turkey chili in a white bowl topped with cilantro, yogurt and avocado slices

Healthy Slow Cooker Turkey Chili

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. 
Course Main Course
Cuisine Mexican, Tex-mex
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10 people
Calories 310kcal


  • Slow Cooker
  • Skillet


  • 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 prepared navy beans
  • 2 cups prepared pinto beans
  • 2 cups prepared 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 teaspoon cumin
  • 1 teaspoon oregano

Optional toppings

  • cheese, non fat plain Greek yogurt, cilantro, jalapeno, avocado


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 15 minutes.
  • When it's finished cooking allow to natural release for at least 15 minutes.

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.


  • 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.


Calories: 310kcal | Carbohydrates: 32g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 298mg | Potassium: 819mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1281IU | Vitamin C: 75mg | Calcium: 92mg | Iron: 4mg