There’s something incredibly cozy about a simmering pot of chili filling your home with spicy warmth. This Healthy Slow Cooker Turkey Chili Recipe is packed with flavor but won’t weigh you down—perfect for busy days when you want an effortless, heart-healthy dinner waiting for you.
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Why You'll Love This Recipe
I have made this Healthy Slow Cooker Turkey Chili Recipe more times than I can count, and it never disappoints. It’s one of those meals you can tweak and still come out with a hearty, healthy bowl every time. Plus, slow cooker magic means you don’t have to hover in the kitchen for hours.
- Effortless Cooking: You prep in just 15 minutes, then let the slow cooker do the rest without extra fuss.
- Lean & Healthy: Using ground turkey keeps it light but still satisfying and protein-packed.
- Rich Flavor Profile: The combo of chipotle, cumin, and fire-roasted tomatoes creates a deep, smoky chili you’ll crave.
- Family-Friendly: It’s mild enough for kids but can be easily amped up with toppings for adults.
Ingredients & Why They Work
This chili is all about balance—lean protein, smoky spice, and hearty veggies. I always look for quality canned tomatoes and beans since they’re the backbone of the chili's texture and taste. Don’t skip the chipotle chile and adobo; it brings a subtle heat and smokiness that makes this recipe memorable.
- Olive Oil: Needed for sautéing the veggies to build flavor early on.
- Yellow Onion: Adds sweetness and depth when softened.
- Poblano Pepper: Gives a mild, smoky kick without overwhelming heat.
- Garlic: Because garlic makes everything better, especially chili.
- Lean Ground Turkey: A heart-healthy protein alternative to beef, it soaks up spices beautifully.
- Chili Powder: Essential for that chili “soul.” I always use good quality for maximum flavor.
- Ground Cumin: Brings earthy warmth and a subtle nutty tone.
- Oregano: Adds a traditional chili herb note.
- Ground Coriander: Offers fragrant citrus undertones to brighten the mix.
- Chipotle Chile + Adobo Sauce: Packed with smoky heat, but you can dial it back if you prefer mild.
- Kosher Salt: To balance all the flavors and bring them forward.
- Diced Green Chiles: For a gentle, tangy heat that deepens the chili.
- Fire Roasted Corn: Adds subtle sweetness and a bit of texture contrast.
- Crushed Fire Roasted Tomatoes: The rich tomato base loaded with smoky flavor.
- Kidney Beans: Tender and filling, these make the chili heartier and budget-friendly.
- Low Sodium Chicken Broth: Keeps it juicy and full-bodied without too much salt.
Make It Your Way
I love making this chili with different toppings and adjusting the spice level depending on who I’m feeding. Feel free to make it your own—whether that’s adding extra veggies or swapping beans.
- Variation: Once, I added chopped sweet potatoes for extra heartiness and it totally transformed the flavor and texture in a delicious, cozy way.
- Spicy Upgrade: Want more heat? Toss in fresh jalapeños or an extra chipotle pepper—it’s easy to personalize.
- Vegetarian Version: Skip the turkey and double the beans with extra veggies like zucchini and carrots for a meatless meal that still satisfies.
- Bulk Prep: I sometimes double this recipe in a larger slow cooker for easy meal prep—chili freezes beautifully.
Step-by-Step: How I Make Healthy Slow Cooker Turkey Chili Recipe
Step 1: Sauté your aromatics
I start by heating a tablespoon of olive oil in a skillet over medium-high heat. Once hot, I add the diced yellow onion, poblano pepper, and minced garlic. Sauté these gently until the onions get translucent and the peppers soften—about three minutes. This step unlocks the flavors and sets a great base for the chili. Then, I transfer the veggies straight into the slow cooker.
Step 2: Brown the turkey
Next, I add the ground turkey to the same skillet—no need to clean—that way, the bits left behind from the veggies get absorbed into the meat, upping the flavor. I crumble and cook it until it’s no longer pink, sprinkling some salt and pepper as it browns. Once done, it goes into the slow cooker with the veggies.
Step 3: Combine and slow cook
With my turkey and veggies in the pot, I add the chili powder, cumin, oregano, coriander, chopped chipotle with adobo sauce, diced green chiles, corn, fire-roasted tomatoes, kidney beans, and chicken broth. I give everything a good stir, then pop the lid on and set the slow cooker to low for 6-7 hours—or high for 3-4 if you’re in a rush. The aroma that fills the house while it cooks is honestly one of my favorite parts.
Step 4: Serve with love
When it’s done, I ladle the chili into bowls and top it with shredded cheese, diced avocado, fresh cilantro, and a dollop of plain Greek yogurt or sour cream for creaminess. A handful of crispy tortilla chips on the side tops off the experience perfectly.
Top Tip
Over the years, I’ve realized a few key things make this chili stand out. These tips come from both successes and a few "oops" moments that taught me what really works for this slow cooker recipe.
- Sauté First: Never skip sautéing the onions, peppers, and garlic—it builds depth that slow cooking alone can’t replicate.
- Don’t Skip the Chipotle: That smoky chipotle in adobo sauce is a game changer—start with one chili and adjust to taste.
- Brown the Turkey Well: Getting a nice brown crust on your turkey adds savory flavor to the chili, so don’t rush this step.
- Watch Salt Levels: Because canned items vary in saltiness, wait until the end to taste and adjust—better safe than salty!
How to Serve Healthy Slow Cooker Turkey Chili Recipe
Garnishes
My go-to garnishes include shredded sharp cheddar or Monterey Jack cheese, a sprinkle of chopped green onions, fresh cilantro for brightness, creamy avocado slices, and a generous dollop of Greek yogurt or tangy sour cream. These give every bite a burst of flavor and texture.
Side Dishes
I often serve this chili with crunchy tortilla chips or cornbread on the side—both help scoop up every last bit. A simple green salad with a light vinaigrette balances the meal nicely if you want some freshness.
Creative Ways to Present
For family gatherings, I like to set up a “chili bar” with bowls of various toppings like chopped jalapeños, diced red onions, shredded cheese, and different salsas. It turns dinner into a fun, interactive event!
Make Ahead and Storage
Storing Leftovers
I usually store leftover chili in airtight containers in the fridge for up to 4 days. Reheating a single serving in the microwave or on the stove works well, and sometimes I add a splash of broth if it’s thickened too much overnight.
Freezing
This chili freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip bags, label them, and pop them into the freezer for up to 3 months—perfect for those busy weeks when you want a quick homemade meal.
Reheating
When reheating frozen chili, I thaw it overnight in the fridge or use the defrost function on my microwave before heating. On the stove, reheating over low heat with occasional stirring prevents sticking and keeps the flavors fresh.
Frequently Asked Questions:
Absolutely! You can brown the turkey and sauté the veggies using the sauté function right on the Instant Pot. Then, add all ingredients and pressure cook on high for about 15 minutes, followed by a quick release.
It has a moderate level of spice mainly from the chipotle chile and chili powder. You can easily reduce the heat by cutting back on the chipotle or leaving it out altogether, making it kid-friendly.
Yes! Ground chicken is a lean alternative that works great, and ground beef brings a richer flavor. Adjust your cooking times as needed and consider reducing added fats if using beef.
Absolutely. All ingredients in this Healthy Slow Cooker Turkey Chili Recipe are naturally gluten-free, but always double-check canned products for hidden gluten if you have concerns.
Final Thoughts
This Healthy Slow Cooker Turkey Chili Recipe is one of my go-to comfort meals that feels both nourishing and indulgent without being heavy. I love how it fills the house with an irresistible aroma and how simple it is to make ahead or freeze. I hope it becomes a staple in your kitchen as it has in mine—it’s the kind of recipe you can count on time after time.
Print
Healthy Slow Cooker Turkey Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
A hearty and healthy slow cooker turkey chili packed with lean ground turkey, fire roasted vegetables, and flavorful spices. This easy-to-make chili is perfect for a comforting, protein-rich meal that simmers to perfection in a slow cooker and can be topped with your favorite garnishes for added taste and texture.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 poblano pepper, seeds removed and diced
- 3 cloves garlic, minced
- 1 ½ pounds lean ground turkey (93/7% lean/fat)
- 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
- 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 slices
- Tortilla chips
Instructions
- Prepare Vegetables: Preheat a skillet over medium-high heat with 1 tablespoon olive oil. Add diced onion, poblano pepper, and minced garlic. Sauté until softened, about 3 minutes, then transfer the cooked vegetables to the slow cooker.
- Cook Turkey: Add the ground turkey to the same skillet, crumble it as it cooks. Season with salt and pepper. Cook until browned and fully cooked through. Transfer the browned 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, diced green chiles, corn, fire roasted diced tomatoes, kidney beans, and low sodium chicken broth. Stir everything thoroughly to combine.
- Slow Cook Chili: Cover the slow cooker with its lid. Set the slow cooker on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until flavors meld and chili thickens.
- Serve: Ladle the chili into bowls and top with shredded cheese, green onions, cilantro, Greek yogurt or sour cream, avocado slices, and tortilla chips as desired for added flavor and texture.
Notes
- Use 93/7 lean ground turkey to keep the chili low-fat yet flavorful.
- Chipotle chile in adobo sauce adds a smoky depth; adjust amount to your heat preference.
- If you don’t have fire roasted corn or tomatoes, regular canned or fresh alternatives work well.
- Rinsing kidney beans helps reduce sodium content and improve digestibility.
- To make the chili spicier, add extra chili powder or cayenne pepper.
- For a thicker chili, cook uncovered for the last 30 minutes in the slow cooker.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
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