Slow Cooker Turkey Chili
Main Dishes, Recipes, slow cooker

Slow Cooker Turkey Chili

1 comment

I have never been a fan of turkey chili.  In fact, there are very few recipes in which I like ground turkey — period.  I usually opt for extra lean ground beef instead.  But, as part of our effort this past football season to experiment with as many different types of chili as possible, I caved and started searching around for ones that used chili.  And this was our turkey entry into that food challenge.  It did not disappoint!

With this recipe, you actually get a twofer.  Well, really a threefer.  It’s delicious, extremely healthy, and is conveniently prepared in a slow cooker while you are out and about all day.

Slow Cooker Turkey Chili
Basic, cheap incredients. Save yourself a bit of time by pre-chopping the fresh veggies the night before cooking.
Slow Cooker Turkey Chili
Dump tomatoes, kidney beans, black beans, frozen corn kernels, and spices into the slow cooker.
Slow Cooker Turkey Chili
Sautee peppers and onion in oil, then add the turkey until browned.
Slow Cooker Turkey Chili
Add the turkey mixture to the slow cooker.
Slow Cooker Turkey Chili
Cook on low all day, then mix together well when done.
Slow Cooker Turkey Chili
Enjoy by itself, or serve with chips and your favorite toppings.
Slow Cooker Turkey Chili
Weight Watchers Info: 5 PointsPlus per serving (toppings are extra)
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 1 pound ground turkey breast
  • 1 medium green bell pepper, chopped
  • 1 medium red onion, chopped
  • 1 Tbsp. canola oil
  • 2 cans diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin powder
  • 1 tsp. smoked paprika
  • splash of Tobasco sauce
  • salt and black pepper to taste
  • reduced-fat sour cream, cheese, diced green onions, Tobasco sauce, and/or baked corn chips for serving (optional)
  1. Put the tomatoes, kidney beans, black beans, frozen corn kernels, and spices into the slow cooker.
  2. In a large nonstick skillet, sautee the peppers and onions in the canola oil on medium heat. When the onions are soft, add the ground turkey and continue to cook, breaking the turkey up into small chunks with a spatula or spoon.
  3. When the turkey is browned and cooked through, add the turkey, bell pepper, and onion mixture to the crock pot and stir to combine.
  4. Cook the chili on high for 3-4 hours or on low for 8 hours, then mix well.
  5. Season with salt, pepper, and Tobasco to your taste.
  6. Serve the chili hot in bowls with your choice of garnishes.

One Comment

  1. Looks great BUT a big flaw in this recipes is that you are not giving the size of the products to be used, so I could be using the large size and the taste will be different than if I were to use the smaller size cans. Would be very helpful if that was spelled out in your recipe.

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