Description
This Healthy Slow Cooker Turkey Chili is a flavorful, comforting dish made with lean ground turkey, fire-roasted tomatoes, beans, and a blend of spices. Perfect for an easy, hearty meal, it simmers all day in the slow cooker for tender, melded flavors. Topped with shredded cheese, avocado, cilantro, and Greek yogurt or sour cream, it's a nutritious and satisfying dinner option.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper, seeds removed and diced
- 3 cloves garlic, minced
- 1 1/2 pounds lean ground turkey (93/7% lean)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 finely chopped chipotle chile plus 2 tablespoons adobo sauce
- 1 teaspoon kosher salt, or to taste
- 4 ounces diced green chiles
- 1 cup fire roasted corn or regular sweet corn
- 28 ounces crushed fire roasted diced tomatoes
- 15 ounces kidney beans, drained and rinsed
- 2 cups low sodium chicken broth
Toppings
- Shredded cheese
- Green onions
- Cilantro
- Greek yogurt or sour cream
- Avocado (optional)
- Tortilla chips (optional)
Instructions
- Prep and Sauté Vegetables: Preheat a skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced yellow onion, poblano pepper, and minced garlic. Sauté for about 3 minutes until the vegetables soften, then transfer them into the slow cooker.
- Cook Turkey: In the same skillet, add the lean ground turkey, season with salt and pepper, and crumble it while cooking. Cook until browned and fully cooked through. Transfer the cooked turkey to the slow cooker.
- Add Remaining Ingredients: Add chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile with adobo sauce, diced green chiles, corn, crushed fire roasted diced tomatoes, kidney beans, and low sodium chicken broth into the slow cooker. Stir all ingredients well to combine.
- Slow Cook: Cover the slow cooker with the lid. Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until flavors are well melded and chili is hot throughout.
- Serve and Garnish: Ladle the chili into bowls and top with shredded cheese, green onions, cilantro, Greek yogurt or sour cream. Optionally add avocado slices and tortilla chips for extra texture and flavor.
Notes
- Use 93/7% lean ground turkey for the best lean-to-fat ratio for moist chili.
- Adjust chili powder and chipotle chile according to your desired heat level.
- For a thicker chili, cook uncovered in the slow cooker for the last 30 minutes to reduce excess liquid.
- Substitute kidney beans with black beans or pinto beans if preferred.
- Leftover chili stores well in the refrigerator for up to 4 days and freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 65 mg
