Description
Slow-Cooker Turkey Chili is the ultimate comfort food, blending lean ground turkey with fiber-rich black and kidney beans. This nutrient-dense meal is infused with classic chili spices like cumin, oregano, and chili powder, developing a deep, complex flavor profile during its gentle, slow-cooked simmering process. It is a hearty, wholesome, and hands-off dish perfect for busy weeknights, offering a healthier, protein-packed alternative to traditional chili that warms you from the inside out.
Ingredients
1 tablespoon avocado oil
1 red onion, finely chopped
1 green bell pepper, chopped
1 1/2 pounds ground turkey
2 cloves garlic, minced
2 tablespoons tomato paste
1 (28-ounce) can chopped tomatoes
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt to taste
Freshly ground black pepper to taste
Instructions
Heat oil in a skillet over medium-high heat and sauté the onion and bell pepper until softened.
Add ground turkey to the skillet, browning it thoroughly while breaking it into crumbles.
Stir in the minced garlic, tomato paste, chili powder, cumin, and oregano, cooking for 1 minute until fragrant.
Transfer the turkey mixture into a 6-quart slow cooker.
Add the chopped tomatoes, black beans, and kidney beans, stirring to combine all ingredients.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Season with kosher salt and black pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili tastes even better the next day as the spices continue to meld. Garnish with fresh cilantro, avocado slices, or a dollop of Greek yogurt if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 70mg