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Crockpot turkey chili in a bowl with guac, cheese and greek yogurt on top.
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5 from 1 vote

Slow Cooker Turkey Chili (High Protein)

This high-protein slow cooker turkey chili is a filling, delicious, and easy to make recipe. It is perfect for busy weeknights, meal prep or cozy dinners.
Prep Time15 minutes
Cook Time6 hours
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6
Author: Dominique

Equipment

  • 1 slow cooker

Ingredients

  • 1 lb ground turkey
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 Tablespoon tomato paste
  • 1 red bell pepper diced
  • 1 teaspoon salt (plus more to taste, I added another 1/2 teaspoon after it cooked)
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons soft paprika
  • 2 Tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin
  • 1 (28 ounce can) diced tomatoes or crushed tomateos
  • 1 cup bone broth
  • 1/2 cup tomato sauce or marinara
  • 1 (15 ounce can) kidney beans rinsed and drained
  • 1 (15 ounce can) black beans rinsed and drained
  • 1 (15 ounce can) sweet corn rinsed and drained

Instructions

  • Heat a large skillet/ frying pan over medium heat. Add a few teaspoons of olive oil to the pan, then add the ground turkey, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, and 1 Tablespoon tomato paste. Mix everything into the turkey and mix. Brown the turkey, breaking it up as it cooks. 
  • Pour the browned ground turkey mixture to the slow cooker. Add in the diced bell pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 1/2 teaspoons paprika, 2 Tablespoons chili powder, 1 teaspoon oregano, 2 teaspoons cumin, the canned diced tomatoes, canned beans, canned corn, 1 cup bone broth, and 1/2 cup tomato sauce. Stir everything together until combined.
  • Cook the chili on high for 3-4 hours or on low for 6-8 hours.
  • Taste your chili and add more salt if needed. I added 1/2 teaspoon salt. If you want more heat to your chili, you can add another Tablespoon of chili powder and/or some cayenne powder.

Notes

  • How to serve: Serve this chili with your favorite toppings like sour cream, greek yogurt, green onion, jalapeno, avocado, guacamole, cheddar cheese or tortilla chips.
  • How to store: You can store this chili in an airtight container in the fridge for 3-5 days. You can also freeze this chili in a freezer-safe storage container in the freezer for up to three months.

Nutrition

Calories: 386kcal | Carbohydrates: 57g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 632mg | Potassium: 1426mg | Fiber: 16g | Sugar: 10g | Vitamin A: 2113IU | Vitamin C: 46mg | Calcium: 114mg | Iron: 7mg