Meals · High Protein
Slow Cooker Turkey Chili (51g Protein)
This slow cooker turkey chili delivers 51 grams of protein and 660 calories per serving, stacking lean ground turkey with black beans for serious protein density. Smoky chili powder, cumin, and a hint of oregano build deep flavor over 6-8 hours of hands-off cooking.
Nutrition per serving
- Protein
- 51 g
- Calories
- 660
- Carbs
- 53 g
- Fat
- 25 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 40 oz ground turkey — 93% lean, about 2.5 pounds
- 30 oz black beans — drained and rinsed, two 15-oz cans
- 28 oz crushed tomatoes — one large can
- 1 large onion — diced
- 2 medium bell pepper — diced
- 4 cloves garlic — minced
- 3 tbsp chili powder
- 2 tsp cumin — ground
- 1 tsp oregano — dried
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.75 cup greek yogurt — for topping, about 2 tbsp per serving
Steps
- Heat olive oil in a large skillet over medium-high heat. Brown the ground turkey, breaking it into small pieces, until no longer pink, 6-8 minutes. Season with half the chili powder, cumin, salt, and pepper while browning.
- Transfer browned turkey to slow cooker. Add onion, bell peppers, garlic, crushed tomatoes, and black beans.
- Add remaining chili powder, cumin, oregano, and a splash of water (about 1/2 cup) if the mixture looks dry.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Taste and adjust seasoning. Chili should be thick and hearty. If too thin, remove lid and cook on High for 30 minutes.
- Serve topped with 2 tablespoons Greek yogurt per bowl. Optional toppings: shredded cheddar, sliced green onions, diced avocado.
Why This Works
Browning the turkey before slow cooking develops fond (the caramelized bits) that adds meaty depth lean turkey sometimes lacks. Black beans contribute 6g protein per serving while adding fiber that keeps you full longer. The slow cooker's low, steady heat allows the chili powder and cumin to bloom into the liquid, creating a richer spice profile than stovetop versions achieve in 45 minutes. Greek yogurt as a topping adds 3g protein per serving while providing the cooling contrast that sour cream would. With less fat.
Stovetop Alternative
Short on time? After browning the turkey, add all ingredients to the same pot. Bring to a boil, reduce to a simmer, cover partially, and cook for 45 minutes to 1 hour. The flavor won't be quite as developed as slow-cooked, but it's still a solid weeknight chili.
Meal Prep & Freezing
This chili freezes beautifully for up to 3 months. Portion into individual containers before freezing for grab-and-go lunches. Reheat from frozen in the microwave (5-7 minutes, stirring halfway) or thaw overnight in the refrigerator and reheat on the stovetop. The flavor actually improves after a day in the fridge as the spices meld.
Make It Your Own
Add 1-2 chipotle peppers in adobo sauce for smoky heat. Swap black beans for pinto beans or use a mix. Stir in 1 tablespoon cocoa powder with the spices for Texas-style depth. For extra vegetables, add 1 cup corn kernels or 1 diced zucchini in the last hour of cooking.
Sources Research-Backed
Frequently Asked Questions
How long does turkey chili last?
5-6 days refrigerated in an airtight container. The flavor actually improves after a day as spices meld. Reheat on stovetop over medium heat, adding a splash of water if too thick.
Can I freeze turkey chili?
Yes. Freezes well for up to 3 months. Portion into individual containers for easy grab-and-go meals. Reheat from frozen in microwave (5-7 minutes, stirring halfway) or thaw overnight first.
Is turkey chili keto-friendly?
Not as written. 53g carbs per serving from beans. For keto, omit beans and add extra vegetables like zucchini and bell peppers. The turkey and seasonings are naturally low-carb.
Can I use ground beef instead of turkey?
Yes. Use 90% lean ground beef for similar protein (20g per 100g). Drain excess fat after browning. Beef adds richer flavor but slightly more calories. Cooking time stays the same.
