Dump-and-go slow cooker dinner in 4–8 hours
Lean ground turkey, tomatoes, beans, and warm spices simmer into a thick, cozy chili that’s high-protein and weeknight easy.
Why you’ll love it
- Fits Healthy Crockpot Recipes and Dump And Go Crockpot Dinners: minimal prep, hands-off cook.
- Light but satisfying: lean turkey + fiber-rich beans for Healthy Dinner Recipes.
- Family-friendly heat with simple pantry spices.
- Meal-prep champ for Healthy Crock Pot Meals and Healthy Crockpot Dinners.
- Naturally gluten-free and dairy-free, with easy swaps.
Ingredients (notes only)
Turkey & aromatics
- Lean ground turkey (93% works best for flavor).
- Yellow onion and bell pepper for sweetness; garlic for aroma.
Tomato base
- Crushed tomatoes + fire-roasted diced tomatoes for depth.
- Low-sodium chicken broth to loosen and simmer.
Beans & add-ins
- Kidney beans + black beans (rinsed).
- Corn optional for sweetness.
- Tomato paste to thicken.
Spices
- Chili powder, ground cumin, smoked paprika, dried oregano, black pepper, kosher salt.
- Cayenne or chipotle powder optional for heat.
Finishers
- Fresh lime for brightness.
- Plain Greek yogurt, diced avocado, or shredded cheese for serving (optional).
Full amounts in the recipe card.
Step-by-step
- Brown turkey Lightly brown ground turkey in a skillet with a pinch of salt; break into small crumbles.
- Load the slow cooker Add browned turkey, onion, bell pepper, garlic, tomatoes, broth, beans, tomato paste, and all spices.
- Cook Low 6–8 hours or High 3–4 hours until thick and fragrant; turkey must reach 165°F.
- Finish Stir in lime juice, taste, and adjust salt, pepper, or heat.
- Serve Ladle into bowls. Add optional toppings. No herb garnish needed.
Pro tips
- Browning adds flavor but you can skip it for true dump-and-go—use 1 extra teaspoon chili powder if skipping.
- For thicker chili, remove lid the last 20–30 minutes or mash some beans.
- Keep it light: choose 93% lean turkey and low-sodium broth/tomatoes.
- Chill overnight for deeper flavor—ideal for crockpot dinner ideas.
Variations
- No-Bean Turkey Chili: replace beans with 1½ cups diced zucchini + 1½ cups cauliflower rice.
- Sweet Potato Turkey Chili: add 2 cups ½-inch sweet potato cubes at the start.
- Chipotle Turkey Chili: add 1–2 minced chipotle peppers in adobo + 1 tsp adobo sauce.
- High-Protein Boost: stir in ½ cup red lentils for the last hour.
How to serve
- With baked potatoes, cauliflower rice, or quinoa.
- Scoop with whole-grain tortilla chips or serve alongside a green salad.
Make ahead & storage
- Fridge: 4 days, airtight.
- Freeze: up to 3 months. Thaw overnight.
- Reheat: stovetop over medium until bubbling; splash in broth if needed.
FAQs
Can I use ground chicken?
Yes—cook the same way to 165°F; flavor is slightly milder.
Too spicy for kids?
Use mild chili powder, skip cayenne, and add heat at the table.
Can I set it overnight?
Cook on Low and use a timer plug if needed; ensure safe temps and adequate liquid.
How do I make it thicker?
Simmer uncovered near the end or stir in 1 tbsp cornmeal and cook 10 minutes.
Simple Nutrition (estimate per 1 of 8 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 285 | 26 g | 30 g | 7 g | 9 g | 8 g | 540 mg |
Healthy Crockpot Turkey Chili
Lean ground turkey, tomatoes, beans, and warm spices simmer low and slow into a thick, high-protein chili. Dump-and-go friendly, freezer-ready, and perfect for meal prep.
Ingredients
- 2 lb lean ground turkey (93%)
- 1 tbsp olive oil (if browning)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 28 oz crushed tomatoes
- 14.5 oz fire-roasted diced tomatoes
- 1 cup low-sodium chicken broth
- 15 oz kidney beans, rinsed and drained
- 15 oz black beans, rinsed and drained
- 1 cup corn kernels (optional)
- 2 tbsp tomato paste
- 2 1/2 tbsp chili powder (mild)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 tsp kosher salt, to taste
- 1/2 tsp black pepper
- 1/8–1/4 tsp cayenne or chipotle powder (optional)
- 1 tbsp fresh lime juice
- Plain Greek yogurt, to serve (optional)
- diced avocado, to serve (optional)
- shredded cheddar, to serve (optional)
- tortilla chips, to serve (optional)
- lime wedges, to serve (optional)
Equipment
- 5–6 qt slow cooker
- skillet (optional, for browning)
- meat thermometer
Method
- Heat oil in a skillet; brown turkey with a pinch of salt, breaking into crumbles. Transfer to a 5–6 qt slow cooker.
- Add onion, bell pepper, garlic, crushed tomatoes, diced tomatoes, broth, beans, corn, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using.
- Cover and cook on Low 6–8 hours or High 3–4 hours, until bubbling and turkey reads 165°F.
- Stir in lime juice. Adjust seasoning. For thicker chili, cook uncovered 20–30 minutes.
- Serve with toppings like yogurt, avocado, cheddar, tortilla chips, and lime wedges.
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 26gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 540mgPotassium: 980mgFiber: 9gSugar: 8gVitamin A: 2200IUVitamin C: 45mgCalcium: 120mgIron: 4mg
Notes
No-bean: replace beans with 3 cups diced veggies (zucchini, cauliflower rice, mushrooms). Lower sodium: use no-salt tomatoes and season at the end. Meal prep: cool fully before portioning; label and freeze up to 3 months. Instant Pot: Sauté turkey and veggies, then pressure cook 10 minutes, natural release 10. Stovetop: Simmer 35–45 minutes, finish with lime.
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