Description
This Healthy Slow Cooker Turkey Chili is a flavorful and nutritious meal perfect for cozy dinners. Made with lean ground turkey, colorful vegetables, and a blend of spices slow-cooked to perfection, it's easy to prepare and packed with wholesome ingredients. Topped with cheese, avocado, and Greek yogurt, this chili is both satisfying and heart-healthy.
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%)
- 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
- 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 (Optional)
- Shredded cheese
- Green onions
- Cilantro
- Greek yogurt or sour cream
- Avocado
- Tortilla chips
Instructions
- Prepare the vegetables: Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Add the diced onion, poblano pepper, and minced garlic. Sauté until the vegetables soften, about 3 minutes. Transfer the sautéed veggies to the slow cooker.
- Cook the turkey: In the same skillet, add the ground turkey. Crumble and season it with salt and pepper. Cook over medium-high heat until browned and cooked through. Transfer the turkey to the slow cooker with the vegetables.
- Add remaining ingredients: Add chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile with adobo sauce, diced green chiles, fire roasted corn, crushed fire roasted diced tomatoes, kidney beans, and low sodium chicken broth to the slow cooker. Stir thoroughly to combine all ingredients.
- Slow cook the chili: Cover the slow cooker with the lid and set it to low for 7 hours or high for 4 hours. Allow the chili to cook slowly to develop deep flavors.
- Serve with toppings: Once cooked, serve the chili hot, topped with shredded cheese, chopped green onions, cilantro, avocado slices, tortilla chips, and a dollop of Greek yogurt or sour cream as desired.
Notes
- Use lean ground turkey (93/7) for a healthier and less greasy chili.
- Adjust the spice level by adding more or fewer chipotle chiles or chili powder according to preference.
- For a vegetarian version, substitute ground turkey with plant-based protein and use vegetable broth.
- If you don’t have a slow cooker, you can simmer the chili on low heat on the stovetop for about 2 hours, stirring occasionally.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- 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: 70 mg
