Slow Cooker Turkey and Bean Chili


6 1½ cup servings + 1 ounce baked tortilla chips


  • 1 tablespoon canola oil
  • 1 pound lean ground turkey
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 6 ounces baked tortilla chips, about 10-15 each (optional)


  1. In a large nonstick skillet, add the oil, ground turkey and onion. Cook until meat is no longer pink, about 10 minutes. Add garlic, salt and pepper. Cook 1 minute longer.
  2. Transfer to 4-quart slow cooker. Stir in the remaining ingredients: tomato sauce, diced tomatoes, kidney beans, chili powder, dried oregano and cumin.
  3. Cover and cook on low for 8 hours or until heated through. Season with salt to taste, and serve with toppings if desired.

Nutrition Info

Per serving: Calories 428; Total fat 17g; Saturated fat 2g; Monosaturated fat 2g; Cholesterol 54mg; Sodium 377mg; Carbohydrates 46g; Dietary fiber 10g; Sugar 6g; Protein 25g.


  • Add ¼ cup Greek yogurt to bump up calories and protein (Calories 458; Fat 12g; Protein 31g).
  • Stir in ¼ medium avocado to bump up calories and healthy fats (Calories 485; Fat 33g; Protein 26g).