Description

This Healthy Slow Cooker Turkey Chili is a flavorful and nutritious meal perfect for a comforting dinner. It combines lean ground turkey with a blend of spices, vegetables, beans, and fire-roasted tomatoes, slow-cooked to develop rich, hearty flavors. Topped with cheese, cilantro, and Greek yogurt, it’s a wholesome, satisfying dish great for family meals or meal prepping.

Ingredients

Scale

Vegetables and Aromatics

1 cup diced yellow onion
1 poblano pepper, seeds removed and diced
3 cloves garlic, minced
4 ounces diced green chiles
1 cup fire roasted corn or regular sweet corn

Meat and Protein

1 1/2 pounds lean ground turkey (93/7%)
15 ounces kidney beans, drained and rinsed

Spices and Seasonings

3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon ground coriander
1 finely chopped chipotle chile + 2 tablespoons adobo sauce
1 teaspoon kosher salt, or to taste
Salt and pepper, to taste

Liquids

1 tablespoon olive oil
28 ounces crushed fire roasted diced tomatoes
2 cups low sodium chicken broth

Toppings (Optional)

Shredded cheese
Green onions
Cilantro
Greek yogurt or sour cream
Avocado
Tortilla chips

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Instructions

Prepare Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add diced yellow onion, poblano pepper, and minced garlic. Sauté for about 3 minutes until the vegetables soften, then transfer them to the slow cooker.
Cook Turkey: In the same skillet, add the lean ground turkey. Season with salt and pepper and cook, crumbling the turkey until it is browned and cooked through. Transfer the cooked turkey to the slow cooker.
Add Remaining Ingredients: To the slow cooker, add chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile with adobo sauce, kosher salt, diced green chiles, fire roasted corn, crushed tomatoes, kidney beans, and chicken broth. Stir thoroughly to combine all ingredients.
Slow Cook: Cover the slow cooker with the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, allowing the flavors to meld and the chili to thicken.
Serve: Ladle the chili into bowls and top with shredded cheese, green onions, cilantro, avocado slices, tortilla chips, and a dollop of Greek yogurt or sour cream as desired. Enjoy warm.

Notes

For a spicier chili, add more chipotle chile or a dash of cayenne pepper.
You can substitute ground turkey with lean ground chicken or beef if preferred.
Use low sodium or homemade chicken broth to better control the salt content.
If you want a vegetarian version, replace meat with extra beans or a plant-based meat substitute and use vegetable broth.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
To thicken the chili, uncover the slow cooker during the last 30 minutes of cooking.