Healthy Slow Cooker Chili
My lean, flavor-packed slow cooker chili requires just 10 minutes of prep and swaps in lean ground turkey and beans for a heart-healthy twist without sacrificing comfort.
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.
Notes
I tested this chili three times, tweaking spice levels each round to get the best balance.
Leftovers keep well in the fridge and taste even richer the next day.
For a thicker chili, cook on low for an additional hour.