This Heart-Healthy Slow Cooker Turkey Chili is the ultimate "set-it-and-forget-it" meal for busy weeknights. By combining 99% lean ground turkey breast with hearty kidney beans and a savory blend of aromatic spices, you get all the comfort of a traditional chili without the excess sodium or saturated fat.
It is a protein-packed powerhouse that is ideal for healthy meal prep or a cozy family dinner. Whether you are following a heart-healthy, gluten-free, or diabetic-friendly diet, this easy crockpot recipe delivers delicious comfort food flavor with minimal effort.
This recipe supports cardiac health by utilizing ultra-lean turkey breast and "no salt added" pantry staples to keep sodium levels significantly lower than traditional chili. It provides a balanced, nutrient-dense meal that is naturally high in fiber and low in saturated fat.
Yes, you can skip the skillet step and add the raw turkey directly to the slow cooker, making it a true "dump-and-go" recipe; just be sure to break the meat apart and cook until it reaches 165°F.
Absolutely, it stays fresh in the fridge for up to 4 days and is even more flavorful the next day, making it a perfect healthy lunch option.
You can easily increase the heat by adding extra crushed red pepper flakes or a diced jalapeño to the slow cooker during the simmering process.
Packed with lean protein, flavorful veggies, and aromatics for deep, satisfying flavor, these easy slow cooker recipes are perfect for busy weeknight meals or meal prep.
Ground turkey is a versatile ingredient for making varied meals rich in flavor and lean protein. Try any of these recipes for a tasty dinner!
Recipe yields 8 servings
In a large skillet, heat oil over high heat until shimmering. Add turkey and cook, stirring occasionally, until just browned, about 5 minutes.
Add onion, bell pepper, and garlic, and cook, stirring occasionally, until softened and garlic is fragrant, about 3 minutes. Remove from heat.
Transfer the turkey mixture to the bowl of a slow cooker. Add the tomatoes, kidney beans, tomato sauce, oregano, cumin, crushed red pepper flakes, black pepper, garlic powder, onion powder, and salt; stir to combine. Cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
When ready, serve each serving sprinkled with chopped parsley and shredded cheddar cheese, and, if desired, a tablespoon of Greek yogurt. (Note: saltines are pictured as a serving suggestion and are not calculated in the nutrition information).
Store any leftover chili in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month.
99% lean ground chicken breast can be used in place of the turkey.
Feel free to swap kidney beans for black beans or pinto beans.
If you don't have diced tomatoes, no-salt-added crushed tomatoes will also work.