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
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/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
