Description
A hearty and healthy slow cooker turkey chili loaded with spices, vegetables, and beans, perfect for a nutritious and comforting meal with minimal effort.
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
- Heat oil and sauté vegetables: Preheat a skillet over medium-high heat with 1 tablespoon of olive oil. Add diced yellow onion, diced poblano pepper, and minced garlic. Sauté for about 3 minutes until softened.
- Transfer veggies to slow cooker: Dump the softened vegetables into the slow cooker bowl.
- Cook ground turkey: In the same skillet, add ground turkey, season with salt and pepper, and crumble it while browning. Cook through until no longer pink.
- Add turkey to slow cooker: Transfer the browned turkey to the slow cooker with the vegetables.
- Add remaining ingredients: Add chili powder, ground cumin, oregano, ground coriander, finely chopped chipotle chile with adobo sauce, diced green chiles, fire roasted corn, crushed fire roasted diced tomatoes, kidney beans, and low sodium chicken broth to the slow cooker. Stir well to combine.
- Slow cook chili: Cover with the lid and cook on low for 7 hours or on high for 4 hours.
- Serve with toppings: Spoon chili into bowls and top with shredded cheese, green onions, cilantro, avocado, tortilla chips, and a dollop of Greek yogurt or sour cream as desired.
Notes
- Use 93/7 lean ground turkey for the best texture and lower fat content.
- If you prefer spicier chili, add more chipotle chile or adobo sauce.
- You can substitute kidney beans with black beans or pinto beans.
- For a vegetarian version, replace turkey with plant-based meat and use vegetable broth.
- Leftover chili can be stored in the fridge up to 3 days or frozen for up to 3 months.
- Slow cooker times may vary by model; check tenderness and seasoning before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
