Description
A flavorful and hearty healthy slow cooker turkey chili made with lean ground turkey, fire roasted vegetables, kidney beans, and a blend of spices. Perfect for a comforting meal topped with cheese, avocado, and Greek yogurt.
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%)
- 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
- Tortilla chips
Instructions
- Sauté vegetables: Preheat a skillet with 1 tablespoon olive oil over medium-high heat. Add the diced onion, poblano pepper, and minced garlic. Sauté until the vegetables soften, about 3 minutes. Transfer the sautéed veggies into the slow cooker.
- Cook turkey: In the same skillet, add the lean ground turkey. Crumble it and season with salt and pepper. Cook until the turkey is browned and fully cooked through. Transfer the cooked turkey into the slow cooker.
- Add remaining ingredients: Into the slow cooker, add chili powder, ground cumin, oregano, ground coriander, chopped chipotle chile with adobo sauce, diced green chiles, fire roasted corn, crushed fire roasted diced tomatoes, kidney beans, and low sodium chicken broth. Stir everything to combine well.
- Slow cook chili: Cover the slow cooker with the lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until flavors meld and chili thickens.
- Serve: Ladle the chili into bowls and top with shredded cheese, sliced avocado, cilantro, green onions, tortilla chips, and a dollop of Greek yogurt or sour cream as desired. Enjoy warm.
Notes
- For a spicier chili, add extra chipotle chiles or hot sauce.
- Use lean ground turkey for a healthier, lower-fat option.
- Kidney beans can be swapped for black beans or pinto beans.
- If short on time, use the high setting on the slow cooker for faster cooking.
- Leftover chili keeps well refrigerated for up to 4 days and freezes nicely.
- Add fresh lime juice or chopped cilantro just before serving for extra brightness.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 70 mg
