Turkey and bean chili is easy to make, especially if a slow cooker is involved. This easy recipe for chili features lean ground turkey slowly simmered with tangy tomatoes and fiber-filled beans.
Slow Cooker Turkey & Bean Chili
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 (15-oz.) can no-sugar added tomato sauce
- 1 (14.5-oz.) can low sodium diced tomatoes
- 2 (15-oz.) cans low sodium kidney beans, drained and rinsed
- 1/2 cup nonfat plain Greek yogurt
- 6 oz. baked tortilla chips
Directions
Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, for about 10 minutes or until the turkey is cooked through to an internal temperature of 165°F. Stir in the garlic, chili powder, oregano, cumin, salt, and pepper and cook for 1 minute more, until fragrant.
Transfer the mixture to a 4-quart slow cooker. Add the tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, and cumin and stir to combine. Cover and cook on low for 4–6 hours or on high for 4 hours, until the flavors have melded and the chili is heated through.
Taste and season with additional salt as needed. Ladle into bowls and serve topped with a dollop of Greek yogurt and baked tortilla chips on the side.
Serves: 6 | Serving Size: 1 1/2 cups chili + 1 oz. baked tortilla chips
Nutrition (per serving): Calories: 446; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 54mg; Sodium: 854mg; Carbohydrate: 59g; Dietary Fiber: 11g; Sugar: 6g; Protein: 30g
Nutrition Bonus: Potassium: 1018mg; Iron: 35%; Vitamin A: 56%; Vitamin C: 6%; Calcium: 18%
Originally published: November 8, 2019; Updated May 2026
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