Healthy Crock Pot Chili
Warm up with a bowl of hearty and satisfying Healthy Crock Pot Chili, a comfort food classic reimagined with wholesome ingredients and bold flavors. This easy slow-cooker recipe combines lean ground turkey, fiber-packed black and kidney beans, and vibrant veggies like red bell pepper and onion, all simmered in a rich, spiced tomato base. With minimal prep and a hands-off cook time of 5-6 hours, this chili is perfect for busy weeknights or lazy weekends. Seasoned with a blend of chili powder, cumin, paprika, and oregano, it delivers a depth of flavor that will keep everyone coming back for seconds. Serve with optional garnishes like creamy avocado, fresh cilantro, or a sprinkle of shredded cheese for a customizable and nutritious meal that’s perfect for meal prep or cozy family dinners.
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Recipe Information
Ingredients
- 1 lb Ground turkey (lean, 93% lean or higher)
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 28 oz Canned diced tomatoes (no salt added)
- 15 oz Canned black beans, drained and rinsed
- 15 oz Canned kidney beans, drained and rinsed
- 15 oz Canned tomato sauce (no salt added)
- 1 cup Low-sodium chicken or vegetable broth
- 2 tbsp Chili powder
- 1.5 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
- 1 small Avocado, diced (optional, for garnish)
- 0.5 cup Shredded cheese (optional, for garnish)
Instructions
Heat a large skillet over medium heat. Add olive oil and diced onion. Sauté for 3-4 minutes, or until onion is soft and translucent.
Add the garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until fragrant.
Push the vegetables to the side of the skillet and add the ground turkey. Cook the turkey for 5-7 minutes, breaking it apart with a spoon, until no longer pink.
Transfer the cooked turkey and vegetables to the crock pot.
Add the diced tomatoes, black beans, kidney beans, tomato sauce, and chicken or vegetable broth to the crock pot.
Stir in the chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well to combine all ingredients.
Cover the crock pot with the lid and set it to low heat. Cook for 5-6 hours, stirring occasionally if desired.
After cooking, taste and adjust the seasoning if needed (add more salt, pepper, or spices to preference).
Serve the chili in bowls and garnish with chopped cilantro, diced avocado, or shredded cheese, if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 735 mg | 32% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.8 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1161 mg | 25% | |
*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.
