Slow Cooker Turkey and White Bean Chili
This healthy slow cooker turkey and white bean chili delivers 38g of protein per serving at just 320 calories — a nourishing, hands-off weeknight dinner packed with fiber-rich beans, lean ground turkey, and bold spices.
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15m
6
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Ingredients
- 1.5 lbs lean ground turkey (93% lean)
- 2 cans (15 oz each) white cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 1 can (4 oz) diced green chiles
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro, sliced avocado, and plain Greek yogurt for serving
Instructions
- 1
Brown the Turkey
Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, for 5–7 minutes until no pink remains. Season lightly with salt and pepper. Drain any excess liquid. Browning the turkey before adding it to the slow cooker builds deeper flavor and prevents a watery chili.
- 2
Layer the Slow Cooker
Transfer the browned turkey to a 6-quart slow cooker. Add the drained cannellini beans, fire-roasted tomatoes (with their juices), diced green chiles, diced onion, diced green bell pepper, and minced garlic. Stir gently to distribute the ingredients evenly across the pot.
- 3
Add Broth and Spices
Pour in the low-sodium chicken broth. Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, and cayenne pepper if using. Stir everything together until the spices are well incorporated throughout the mixture.
- 4
Slow Cook
Place the lid on the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chili is ready when the vegetables are tender, the flavors have melded together, and the broth has thickened slightly around the beans.
- 5
Thicken the Chili (Optional)
For a thicker consistency, use the back of a large spoon or a potato masher to gently crush about one-quarter of the white beans directly in the pot. Stir to combine. This releases the starch from the beans naturally and creates a creamier, heartier texture without any added thickeners.
- 6
Finish and Season
Stir in the fresh lime juice. Taste the chili and adjust seasoning with additional salt, pepper, or chili powder as needed. The lime juice brightens all the flavors and balances the richness of the beans and turkey.
- 7
Serve and Garnish
Ladle the chili into bowls and top with fresh cilantro, sliced avocado, and a dollop of plain Greek yogurt in place of sour cream for a high-protein, lower-fat finish. Serve with a wedge of lime on the side.
Chef's Tips
For the best flavor, do not skip browning the ground turkey — it takes only 7 minutes but adds significant depth. If you prefer a thicker chili, remove the lid for the last 30 minutes of cooking on HIGH to allow some liquid to evaporate. Leftovers taste even better the next day and freeze beautifully for up to 3 months. Swap green bell pepper for poblano pepper for a smokier, mildly spicy profile.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this slow cooker turkey and white bean chili
How long does it take to make Slow Cooker Turkey and White Bean Chili?
The listed total time is 6 hours 15 minutes. Prep time is 15 minutes and cooking time is 6 hours. Follow the instructions for any resting or chilling steps.
How many servings does this Slow Cooker Turkey and White Bean Chili recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Slow Cooker Turkey and White Bean Chili recipe?
The listed difficulty level is easy.