This hearty slow cooker turkey chili is a healthier remake of a classic. It’s the perfect recipe to prepare for cold weeknight dinners or to meal prep for those hectic, busy days.
Oh boy — It’s finally that time of year again!
It’s that time of year when the slow cooker comes out from hiding and gets a little dusting off.
As much as I hate seeing summer go, I will admit I do get excited for all the fall food! Anything pumpkin (ahem…like this, or this, or this!), or apple (…like this or this), or any kind of soup (like Butternut Squash Soup) makes me really love this time of year.
But one of my favorite fall and winter meal prep recipes is this simple slow cooker turkey chili.
It’s the perfect warm, comforting food for a chilly night. I just love sitting on the couch under a big blanket, watching a movie, while enjoying a nice steamy bowl of this goodness.
This recipe uses one of my favorite healthy ingredient substitutions — turkey — to lighten this chili up, and you can’t even tell the difference, ladies!
I also make sure to use no-salt-added black beans (or you could make your own!), and low-sodium diced tomatoes to keep the salt content down. I used homemade vegetable broth, but you can also find low-sodium chicken or vegetable broth as well.
And the recipe just couldn’t get any easier — all you do is sauté the onion and red bell pepper for a few minutes on the stove, then brown the meat a bit. After that, place everything in your slow cooker, then let it cook away for the day.
Then when you get home later that night, you’ll be greeted with the lovely aroma of a comforting, home-cooked meal!
And like I said, I love meal prepping this on Sundays, for a super quick lunch for the rest of the week or an easy dinner.
And I like making a big batch so that I can freeze some for those hectic nights I just don’t have time to cook. I ALWAYS have a few containers in my freezer for a quick and healthy meal on-hand whenever life gets a little crazy! 😉Print
- 2 tablespoons olive oil
- 1 large yellow onions, diced
- 1 medium red bell pepper, diced
- 4–6 cloves garlic, minced
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 pounds extra-lean ground turkey
- 1 – 28 ounce can diced tomatoes (low-sodium)
- 1 – 14 ounce can tomato sauce
- 2 – 15 ounce cans black beans (no salt added), drained and rinsed
- 1 – 7 ounce can green chiles
- salt & pepper to taste
- Heat olive oil in a large skillet over medium heat.
- Sauté the onions and bell pepper, and season with salt to taste. Cook until the onions are translucent.Then add the garlic, chili powder, and cumin. Stir to coat the vegetables, and cook one minute until fragrant.
- Add the ground turkey and cook, breaking the meat into small pieces with a spatula, until it’s is no longer pink, about 7 minutes.
- Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and black beans. Stir to combine.
- Cover and cook for 6-8 hours on low, or until the chili thickens and flavors blend.
- Stir in the green chiles and serve!
- Meal Prep Tips: Allow the chili to cool completely to room temperature before transferring to a mason jars to freeze. Be sure to freeze in individual portion sizes for easy reheating. To reheat from frozen – Cook in the microwave for 5 minutes on 50% power, stirring halfway through. Heat additionally as needed until warm.
- Serving Size: 8
So what’s one of your fall or winter staple meal prep recipes?
Get the Recipe Guide!
Instant access to over 300+ delicious recipes that will help you glow from the inside out. These healthy recipes will save you tons of time in the kitchen and help you FINALLY reach your goals.