Low Sodium Turkey Chili

Name: Low Sodium Turkey Chili
Total time: 200 min
Yield: 8
Ingredients: 1 1/2 Tbsp olive oil; 1 lb 99% lean ground turkey; 1 large yellow onion, sliced and peeled; 1 red bell pepper, stemmed, seeded and chopped; 2 large garlic cloves, finely minced; 1 can (28 oz) no salt added peeled whole tomatoes; 1 can (15 oz) no salt added kidney beans, drained and rinsed; 1 Tbsp dried oregano; 2 tsp ground cumin; 1 tsp crushed red pepper flakes; 1 tsp freshly ground black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/8 tsp Kosher salt; 1/4 cup chopped fresh parsley, for serving; 1/4 cup shredded reduced fat sharp cheddar cheese, for serving; Plain nonfat Greek yogurt, for serving (optional)

By Adam Fisher

Published 1/17/2025

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic

This Low Sodium Turkey Chili combines lean ground turkey, no-salt-added tomatoes, and fiber-rich kidney beans to create a heart-healthy, diabetic-friendly meal packed with protein. Bold flavors from oregano, cumin, and red pepper flakes ensure a satisfying dish without relying on extra salt. Cooked in a slow cooker, it’s an easy, flavorful dinner option. Topped with fresh parsley, reduced-fat cheddar cheese, and a dollop of nonfat Greek yogurt, it is a healthy take on classic chili!

Keep your crockpot ready and try more of our delicious heart-healthy chili recipes!

Total Time

200 minutes

Servings

8

Calories

134

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How to Make Low Sodium Turkey Chili

Step 1

Cook the Turkey: Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, stirring occasionally, until it’s just browned, about 5 minutes.
Step 2

Sauté Vegetables: Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened and the garlic is fragrant, about 3 minutes. Remove from heat.
Step 3

Combine Ingredients in Slow Cooker: Transfer the turkey and vegetable mixture to the bowl of a slow cooker. Add the no-salt-added tomatoes (with their juices), rinsed and drained kidney beans, dried oregano, ground cumin, crushed red pepper flakes, black pepper, garlic powder, onion powder, and a pinch of salt. Stir everything to combine.
Step 4

Cook the Chili: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours, stirring occasionally if desired.
Step 5

Serve and Garnish: Once the chili is ready, ladle it into bowls. Top each serving with chopped fresh parsley and shredded reduced-fat sharp cheddar cheese. Optionally, add a dollop of nonfat plain Greek yogurt for extra creaminess.
Step 6

Store Leftovers: Allow any leftover chili to cool completely, then store it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Reheat gently on the stovetop or in the microwave before serving.

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Nutrition Facts

Serving Size:

1 cup

134

Calories

4

g

Fat

33

mg

Cholesterol

108

mg

Sodium

17

g

Carbs

1

g

Sat. Fat

5

g

Fiber

20

g

Protein

4

g

Sugars

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Low Sodium Turkey Chili

Ingredients

How to Make Low Sodium Turkey Chili

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Nutrition Facts

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