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Healthy Turkey Chili Recipe

5 from 3 reviews

This is THE BEST Easy Healthy Turkey Chili Recipe I got from The Biggest Loser years ago that I cook year round on the stove or in slow cooker (crockpot).

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 17 minutes
  • Total Time: 1 hour 22 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Ingredients

  • 2 lbs ground turkey, extra lean
  • 3 garlic cloves, minced
  • 2 large onions, finely chopped
  • 4 large celery stalks, chopped
  • 3 large bell peppers, chopped
  • 14 oz can red kidney beans, drained & rinsed*
  • 14 oz can any white beans, drained & rinsed*
  • 28 oz can tomato sauce or crushed tomatoes, low sodium
  • 2 cups chicken or vegetable broth, low sodium
  • 1 tbsp chipotle pepper in adobo sauce, minced
  • 1 tbsp chili powder
  • 1 tbsp taco seasoning
  • 1/2 tsp salt**
  • Ground black pepper, to taste
  • Avocado oil or coconut oil, for frying

Instructions

  1. Healthy Turkey Chili in Slow Cooker: Preheat large ceramic non-stick skillet on high heat and add ground turkey. Cook until brown or about 7 minutes, stirring and breaking into small pieces with spatula. Transfer to a large slow cooker.
  2. Return skillet to medium heat and swirl a bit of oil to coat. Add garlic and onion, sauté until translucent or 5 minutes, stirring occasionally. Add celery and bell peppers, sauté for 5 more minutes, stirring occasionally.
  3. Transfer to slow cooker along with beans, tomato sauce, broth, chipotle pepper, chili powder, taco seasoning, salt and pepper, and stir.
  4. Cook on Low for 8 hours or on High for 4 hours. Serve warm.
  5. Healthy Turkey Chili on the Stove: I recommend using large dutch oven or heavy bottom pot. Follow the same steps as for slow cooker, only once turkey is browned, transfer to a bowl.
  6. Then sauté vegetables and add pre-cooked ground turkey back in the dutch oven along with remaining ingredients.
  7. Cover, bring to a boil, and simmer on low heat for about 1 hour.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*Learn how to cook dried beans and freeze for later – saves a lot of money vs. buying BPA canned organic beans. **You might need to add more salt if tomatoes and beans you are using are not low sodium or salt free (for example, my cooked beans are unsalted).

 Did you make this recipe? Please give it a star rating in the comments.