Simple Chili with Ground Turkey

This simple, healthy crockpot chili features lean ground turkey simmered slowly with beans, tomatoes, and aromatic spices. It’s hearty, protein-packed, and low in fat, making it perfect for busy weeknights or meal prep. The slow cooker does all the work, delivering rich flavors without hassle.

Why You’ll Love This Recipe

You’ll absolutely adore this Simple Chili with Ground Turkey because it’s incredibly easy to prepare—just brown the turkey and toss everything into the slow cooker. It’s a healthier twist on classic chili, using lean ground turkey instead of beef for lower fat and calories while still delivering bold, comforting flavors.

Packed with fiber-rich beans, veggies, and warming spices, it supports fitness goals with high protein for post-workout recovery or everyday nutrition. The slow cooking process melds the ingredients beautifully, creating a thick, satisfying chili that’s even better the next day. It’s family-friendly, customizable for spice levels, and great for batch cooking—ideal for meal prepping healthy lunches or dinners. Plus, it’s naturally gluten-free and can be made dairy-free, making it versatile for various diets.

Yield: 8 servings

Simple Chili with Ground Turkey

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Hearty, lean ground turkey chili slow-cooked with beans and spices for a healthy, flavorful meal.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1.5 pounds lean ground turkey (93% or 99% lean)
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes (fire-roasted preferred)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Optional: 1 cup frozen corn, 1-2 diced jalapeños for heat

Instructions

1. Heat the olive oil in a large skillet over medium-high heat—get ready for that delicious sizzle!
2. Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a spoon until it's browned and no longer pink. This step builds amazing flavor!
3. Toss in the diced onion, bell pepper, and minced garlic—sauté for another 3-4 minutes until the veggies soften and become fragrant.
4. Drain any excess fat from the turkey mixture (this keeps it light and healthy), then transfer everything to your slow cooker.
5. Pour in the drained kidney beans, black beans, crushed tomatoes, and diced tomatoes—stir gently to combine all those wonderful ingredients.
6. Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper—give it a good stir so the spices coat everything evenly.
7. If using, add the frozen corn or jalapeños now for extra texture and kick!
8. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours—let the magic happen as the flavors meld beautifully.
9. About 30 minutes before serving, taste and adjust seasonings—add more chili powder or salt if needed for that perfect balance.
10. Ladle into bowls and top with your favorites like shredded cheese, Greek yogurt, avocado, or fresh cilantro—enjoy every comforting spoonful!

Notes

This chili is naturally high in protein (around 25-30g per serving) and fiber, making it excellent for fitness enthusiasts or anyone seeking nutrient-dense meals. It's gluten-free as written. For meal prep, it freezes exceptionally well and tastes even better the next day.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 296Total Fat 13gSaturated Fat 3gUnsaturated Fat 10gCholesterol 88mgSodium 511mgCarbohydrates 17gFiber 6gSugar 3gProtein 28g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Brown the ground turkey well before adding to the slow cooker—this step develops deeper flavor and removes excess fat for a healthier result.
• Adjust spice levels gradually; start with less chili powder if you’re sensitive to heat, then taste and add more.
• For thicker chili, stir in a tablespoon of tomato paste or mash some beans at the end.
• Use fire-roasted tomatoes for extra smokiness without added effort.
• Let the chili rest for 10-15 minutes after cooking to allow flavors to settle.
• Freeze individual portions in souper cubes for quick reheating.

Ingredients Notes

Lean ground turkey (93% or 99% lean) is the star here, providing high protein with minimal fat—choose fresh or thawed for best texture. Kidney beans and black beans add hearty fiber and plant-based protein; rinse them well to reduce sodium.

Diced tomatoes and tomato sauce form the rich base—opt for low-sodium or no-salt-added varieties to control seasoning. Onions, garlic, and bell peppers bring natural sweetness and depth.

Spices like chili powder, cumin, and paprika create that classic warm chili taste; smoked paprika adds a subtle smokiness. A touch of olive oil helps brown the turkey, while optional corn or jalapeños boost texture and heat.

Variations and Substitutions

Make it spicier by adding diced jalapeños, chipotle peppers in adobo, or extra cayenne. For a bean variety boost, swap in pinto, cannellini, or black beans. Use ground chicken or extra-lean beef if turkey isn’t available.

For a vegetarian version, omit the turkey and add more beans or lentils, plus vegetable broth. Incorporate extra veggies like zucchini, carrots, or mushrooms for added nutrition and bulk. Make it creamier by stirring in Greek yogurt or cream cheese at the end.

For a smoky twist, use fire-roasted tomatoes or add smoked paprika. If watching carbs, reduce beans or use low-carb veggies. Top with avocado, cilantro, or low-fat cheese for extra flair.

Storage Options

Store cooled chili in airtight containers in the refrigerator for up to 4-5 days. It reheats beautifully on the stovetop or microwave—add a splash of water or broth if it thickens. For longer storage, freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating. The flavors intensify over time, so leftovers often taste even better!

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