After three rounds of tasting and tinkering, I finally nailed my Healthy Slow Cooker Chili with just 10 minutes of hands-on work and 6 hours on low in the slow cooker. I noticed the aroma deepen as the spices mingled, and I learned how a simple splash of broth prevents the beans from drying out. This version keeps the flavor bold yet light, and it’s lean enough to serve alongside Classic Beef Chili fans will love exploring.
About Healthy Slow Cooker Chili
This Healthy Slow Cooker Chili is my go-to for busy weeknights and casual gatherings. I first tested it with ground turkey, then swapped in turkey-beef blends until I found the perfect lean ratio. Each batch has a cozy, comforting texture that’s ideal for cool evenings and budget-friendly meal prep.
- Minimal prep (10 minutes hands-on)
- Set-and-forget slow cooker simplicity
- Rich flavor with lean protein and beans
- Nutrition boost from tomatoes and spices
Key Ingredients & Their Roles
- Lean ground turkey: base protein; swap for lean ground beef if preferred.
- Black & kidney beans: bulk and fiber; rinsing prevents excess starch.
- Diced tomatoes & tomato sauce: tangy body; no-salt versions control sodium.
- Chili powder & cumin: core flavor; toast spices in skillet to amplify aroma.
- Chicken broth: keeps mixture saucy; water works in a pinch.
How to Make Healthy Slow Cooker Chili
- In a skillet over medium heat, cook 1 pound lean ground turkey until no pink remains, about 5 minutes; drain excess fat.
- Add 1 small diced onion, 1 diced green bell pepper, and 2 minced garlic cloves; sauté until vegetables soften, about 3 minutes more.
- Transfer meat mixture to the slow cooker. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add 1 (14.5-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can black beans (drained and rinsed), 1 (15-ounce) can kidney beans (drained and rinsed), and ½ cup low-sodium chicken broth. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Season to taste with extra salt or pepper before serving.
Pro Tips & Troubleshooting
- During early tests, I found fine-diced onion turns to mush; rough chop holds up better after long cooking.
- If your chili tastes flat, toast spices in the skillet for 30 seconds before combining.
- For a smoky kick, swap smoked paprika for chipotle powder in fall batches.
- Halving is easy: just use a smaller slow cooker and reduce beans by half.
Storage & Make-Ahead Guide
Store chili in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat for 5–7 minutes or microwave in 1-minute bursts, stirring in a splash of broth if it thickens. In my tests, frozen chili retained bright flavor, though beans absorb liquid—just stir in extra broth when warming.
Serving Suggestions
Top with shredded cheese, sliced green onions, or a dollop of Greek yogurt. Pair with Cheddar Bay Biscuits or a simple mixed green salad for a complete meal.
Frequently Asked Questions
- How long should I cook chili in a slow cooker? Cook on low for 6 hours or high for 3 hours for perfectly melded flavors.
- Can I use ground beef instead of turkey? Yes, swap for 93% lean ground beef and reduce cooking fat as needed.
- Do I need to rinse canned beans? Rinsing removes excess starch and sodium, keeping the chili lighter.
- Why is my chili too thin? Simmer uncovered for the last 30 minutes or stir in a tablespoon of tomato paste.
- Can I make this chili spicier? Add chopped jalapeño or a pinch of cayenne pepper during step 3 for extra heat.
Final Thoughts
This Healthy Slow Cooker Chili is a reliable weeknight hero that fills the kitchen with savory aroma and warms everyone’s appetite. My favorite way to enjoy it is ladled over brown rice with a sprinkle of cilantro. Give it a try and let me know how your slow cooker transforms humble ingredients into a bowl of pure comfort!
More Recipes You’ll Love
- Classic Beef Chili – a hearty variation with bold flavors to compare to your healthy chili
- Crockpot White Chicken Chili – a creamy slow cooker twist featuring tender chicken
- Turkey Taco Soup – a lean, protein-packed soup with similar spices
- Slow Cooker Chicken Noodle Soup – a cozy, healthy slow cooker meal perfect for chilly days
Healthy Slow Cooker Chili
Ingredients
Meat & Vegetables
- 1 pound lean ground turkey
- 1 small onion diced
- 1 medium green bell pepper diced
- 2 cloves garlic minced
Spices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Beans & Tomatoes
- 14.5 ounce diced tomatoes can
- 8 ounce tomato sauce can
- 15 ounce black beans can, drained and rinsed
- 15 ounce kidney beans can, drained and rinsed
- 0.5 cup low-sodium chicken broth
Instructions
Cook & Prep
- In a skillet over medium heat, cook 1 pound lean ground turkey until no pink remains, about 5 minutes; drain excess fat.
- Add 1 small diced onion, 1 diced green bell pepper, and 2 minced garlic cloves; sauté until vegetables soften, about 3 minutes.
Combine & Cook
- Transfer meat mixture to the slow cooker and stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add 1 (14.5-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 1 (15-ounce) can black beans (drained and rinsed), 1 (15-ounce) can kidney beans (drained and rinsed), and ½ cup low-sodium chicken broth; stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Season to taste with extra salt or pepper before serving.