Cooking Light Crock Pot Chili
Warm up your weeknights with this hearty yet healthy Cooking Light Crock Pot Chili, a flavorful, low-calorie twist on a classic comfort food. Packed with protein-rich lean ground turkey, fiber-filled black and kidney beans, and a vibrant blend of smoky spices like chili powder, cumin, and paprika, this slow-cooked masterpiece offers bold, satisfying flavors without the guilt. With just 15 minutes of prep time, this recipe makes meal prep a breeze—simply sauté the turkey and aromatics, then let your crock pot do the rest. Perfect for busy days, this chili simmers to perfection, creating a rich, savory dish that's great for feeding a crowd or meal-prepping leftovers. Serve it piping hot with a sprinkle of fresh cilantro for a nutritious and delicious dinner everyone will love! Keywords: crock pot chili, healthy chili, cooking light recipes, turkey chili, slow cooker meals.
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces diced tomatoes, no-salt-added
- 15 ounces low-sodium black beans, drained and rinsed
- 15 ounces low-sodium kidney beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional, for garnish)
Instructions
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the lean ground turkey to the skillet and cook until fully browned, breaking it apart with a spoon or spatula as it cooks. This should take about 5-7 minutes.
Drain any excess grease from the skillet and transfer the cooked turkey mixture into the crock pot.
Add the diced tomatoes (with their juices), black beans, kidney beans, chicken broth, and tomato paste to the crock pot.
Sprinkle in the chili powder, cumin, paprika, oregano, salt, and black pepper. Stir everything together until well combined.
Cover the crock pot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally to ensure the flavors meld evenly.
Once the chili has cooked, taste and adjust seasoning with additional salt or spices if needed.
Serve the chili in bowls, garnished with chopped cilantro if desired. Enjoy your hearty and light crock pot chili!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 3195 mg | 139% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 36.0 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 664 mg | 51% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5568 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
