Description
This Healthy Slow Cooker Turkey Chili is a flavorful and nutritious meal perfect for a comforting dinner. Made with lean ground turkey, fire roasted tomatoes, and a blend of spices, it simmers slowly to develop rich flavors. Topped with cheese, cilantro, and sour cream, it’s a hearty and satisfying dish that’s easy to prepare and packed with protein and fiber.
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%)
- 1 teaspoon kosher salt, or to taste
- 15 ounces kidney beans, drained and rinsed
- 28 ounces crushed fire roasted diced tomatoes
- 4 ounces diced green chiles
- 1 cup fire roasted corn or regular sweet corn
- 2 cups low sodium chicken broth
Spices and Flavorings
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon ground coriander
- 1 finely chopped chipotle chile
- 2 tablespoons adobo sauce
Toppings
- Shredded cheese
- Green onions
- Cilantro
- Greek yogurt or sour cream
- Avocado (optional)
- Tortilla chips (optional)
Instructions
- Prepare the Vegetables: Preheat a skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the diced yellow onion, diced poblano pepper, and minced garlic. Sauté the mixture until the vegetables are softened, about 3 minutes.
- Transfer Vegetables to Slow Cooker: Dump the sautéed vegetables into the slow cooker to form the flavor base for the chili.
- Cook the Turkey: Add the ground turkey to the same skillet, crumble it while cooking, and season with salt and pepper. Cook the turkey until it is browned and cooked through, then transfer it to the slow cooker.
- Add Remaining Ingredients: Add the chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile, 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 all ingredients together well.
- Cook the Chili: Cover the slow cooker with its lid and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, allowing all flavors to meld and the chili to thicken.
- Serve with Toppings: Once cooked, serve the chili hot topped with shredded cheese, green onions, cilantro, and a dollop of Greek yogurt or sour cream. Add optional avocado slices and tortilla chips as desired for extra texture and flavor.
Notes
- Use 93/7 lean ground turkey to keep the chili healthy and low in fat.
- Adjust the chipotle chile and adobo sauce quantity based on desired heat level.
- For a vegetarian version, substitute ground turkey with lentils or extra beans and use vegetable broth instead of chicken broth.
- Leftover chili can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with cornbread or over rice for a complete meal.
- Fire roasted corn and tomatoes add a smoky flavor; regular canned corn and tomatoes can be used as alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 70 mg
