Slow Cooker Three Bean Turkey Chili
This healthy slow cooker chili combines lean ground turkey with three types of beans and warm spices, simmered to perfection in a rich tomato broth for an easy, protein-packed meal.
Servings: 8 servings
Calories: 216kcal
Ingredients
- 2 teaspoons olive oil
- 1 pound ground turkey
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bell pepper seeded and diced
- 3 cups chicken broth
- 1 can tomato sauce 8 oz
- 1 can diced tomatoes 14.5 ounces
- 1 can black beans drained and rinsed (15 oz)
- 1 can white kidney beans drained and rinsed (15 oz)
- 1 can pinto beans drained and rinsed (15 oz)
- 1 can kernel corn drained
- Optional Toppings: shredded cheese, sour cream, green onions, avocado, fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey, onion, and garlic. Cook until turkey is browned and no longer pink, about 7-8 minutes.2 teaspoons olive oil, 1 pound ground turkey, 1 medium onion, 3 cloves garlic
- Add chili powder, garlic powder, cumin, smoked paprika, salt, and black pepper to the turkey mixture. Stir well and cook for 1 minute more to toast the spices.2 tablespoons chili powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper
- Transfer seasoned turkey mixture to your slow cooker. Add bell pepper, chicken broth, tomato sauce, and diced tomatoes with their juices. Stir to combine well.1 bell pepper, 3 cups chicken broth, 1 can tomato sauce, 1 can diced tomatoes
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
- Add the drained and rinsed black beans, white kidney beans, and pinto beans, along with the can of corn. Stir gently, cover, and cook 60 minutes on HIGH until heated through.1 can black beans, 1 can white kidney beans, 1 can pinto beans, 1 can kernel corn
- Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. Enjoy!
Video
Notes
- Use low-sodium beans and broth to better control salt levels.
- Chili thickens as it cools - thin with extra broth if needed.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezes beautifully for up to 3 months.
Nutrition
Calories: 216kcal | Carbohydrates: 29g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 1090mg | Potassium: 863mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1765IU | Vitamin C: 34mg | Calcium: 59mg | Iron: 3mg
