The Best Healthy Crock Pot Turkey Chili

healthy-crock-pot-turkey-chili-01I love cooking in our crock pot, especially on the weekends. You throw everything in first thing in the morning, and by dinner time, you have a hot and hearty dish. Crock pots dishes are just so easy to make and not at all fussy.

I recently discovered a highly rated turkey chili recipe, but it was for the stovetop. With a few minor adjustments, I adapted it to work in a crock pot. I love this healthy crock pot turkey chili recipe, because it tastes really delicious and it is a snap to make. You wouldn’t even know it’s healthy chili because it still tastes rich and meaty.

I served the chili with my honey cornbread (made in muffin tins instead of a skillet), which was the perfect sweet complement to the savory chili. My discerning husband’s comment about the chili, “wow, that’s really good,” was another confirmation that this recipe is a keeper.

healthy-crock-pot-turkey-chili-01The Best Healthy Crock Pot Turkey Chili

Adapted from the Food Network


1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
¼ cup chopped yellow bell peppers
1 pound ground turkey, (I used lean, 7% fat)
1 28 oz can crushed tomatoes, undrained
1 16 oz. can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
1/2 cup chicken stock, more as needed
½ teaspoon garlic powder
1 ½ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
Optional Toppings:
shredded cheddar cheese
chopped green onions
sour cream


In a large skillet, sauté onions, garlic, and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add all ingredients to the crock pot and cook on low for 8 hours, stirring occasionally. About half way through cooking, taste. Adjust the seasoning by adding salt and/or chili powder and/or hot sauce for your personal preference and mix well.

Cooking Tips For Consistency: After several hours, if your chili is starting to look too dry, add another 1/4 to 1/2 cup of chicken stock. Around the 6 hour mark, if your chili seems too liquidy, crank the crock pot to high until the chili is boiling. Make a flour slurry and add it to the bowling chili. Mix well and return the chili to low for another 1-2 hours of cooking.



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