Healthy Crockpot Turkey Chili Recipe for Easy Meal Prep

Posted on November 18, 2025

Healthy Crockpot Turkey Chili - featured image

I’ll never forget the first time I made this Healthy Crockpot Turkey Chili. It was a chilly Sunday, and I had a fridge full of odds and ends that needed using up. Ground turkey, a can of beans, some sad-looking bell peppers—it all came together in my trusty crockpot, and the result? Pure magic. This has been my go-to meal prep recipe ever since.

Here’s the thing: there’s something about coming home to the smell of chili simmering away that feels like a hug. And not just any hug—the warm, comforting kind that says, “You’ve got this.” This recipe is easy, packed with flavor, and honestly pretty healthy without tasting like “health food.” Plus, it’s perfect for batch cooking. One crockpot, eight servings, and you’ve got lunches for the week sorted.

So grab your slow cooker and let’s make this. Trust me, it’s about to become your new favorite way to use ground turkey.

Why You’ll Love This Recipe

Let me tell you why I keep coming back to this Healthy Crockpot Turkey Chili time and time again:

Effortless Meal Prep: Throw everything in the crockpot, set it, and forget it. You’ll have eight hearty servings waiting for you—no sweat.
Healthy Comfort Food: Lean ground turkey, fiber-packed beans, and veggies make this chili nutritious without sacrificing flavor.
Customizable: Whether you like it spicy, mild, or loaded with toppings, this recipe is easy to tweak to your taste.
Budget-Friendly: Uses simple, affordable ingredients you probably already have in your pantry.
Freezer-Friendly: Perfect for making ahead and freezing for those busy weeks when cooking feels impossible.

Honestly, this chili is my secret weapon for staying on track with meal prep and eating well—even when life gets hectic.

What Ingredients You’ll Need

This recipe is all about pantry staples and fresh ingredients that come together beautifully. Here’s what you’ll need:

Ground turkey (1 pound / 450g): I use lean ground turkey (93% lean), but you can go extra lean if you prefer.
Bell peppers (2 medium, diced): Any color works, but I like a mix of red and green for flavor and color.
Onion (1 medium, diced): Yellow, white, or red onion—they all work. Dice it small for even cooking.
Canned diced tomatoes (28 oz / 800g): Don’t drain them! The juices add to the chili’s depth of flavor.
Tomato sauce (15 oz / 425g): Helps create the perfect chili base. You can use homemade or store-bought.
Canned beans (15 oz each / 425g): I use black beans and kidney beans, but you can mix and match your favorites.
Frozen corn (1 cup / 150g): Adds sweetness and texture. Fresh works too if you have it on hand.
Chili powder (2 tablespoons): Adjust to taste, but this is the backbone of the chili flavor.
Ground cumin (1 teaspoon): Adds warmth and depth—don’t skip it.
Paprika (½ teaspoon): Optional, but I love the smoky edge it brings.
Salt and pepper: Always adjust to taste. Start with 1 teaspoon salt and ½ teaspoon pepper.
Chicken broth (1 cup / 240ml): Keeps the chili from being too thick. You can use water in a pinch, but broth adds flavor.

Quick note: If you’re missing an ingredient, don’t stress! This recipe is super forgiving. You can sub ground beef for turkey, use different types of beans, or throw in extra veggies. Make it your own!

Equipment Needed

Here’s the best part: you don’t need anything fancy to make this Healthy Crockpot Turkey Chili.

Slow cooker: Any size between 4-6 quarts will work. Mine’s a 6-quart, and it’s perfect for this recipe.
Large skillet: For browning the turkey and sautéing the veggies before adding them to the crockpot.
Wooden spoon: For stirring everything together. Any spoon works, but wooden ones just feel cozy to me.
Cutting board and knife: For chopping the veggies. Keep it simple—no need for chef-level knife skills.
Measuring spoons: Because chili powder isn’t something you want to eyeball (trust me).

That’s it! If you’ve got these basics, you’re ready to make magic happen.

How to Make It: Step-by-Step

Alright, let’s get cooking! Here’s exactly how I make this Healthy Crockpot Turkey Chili:

Brown the turkey (5 minutes): Heat a large skillet over medium heat and add a drizzle of olive oil. Add the ground turkey and cook until it’s no longer pink, breaking it up with a wooden spoon as it cooks. Don’t worry about fully cooking it—it’ll finish in the crockpot.
Sauté the veggies (5 minutes): In the same skillet, add the diced onion and bell peppers. Sauté for 5 minutes until softened and fragrant. This step adds so much flavor!
Add everything to the crockpot: Transfer the turkey and veggies to your slow cooker. Add the diced tomatoes, tomato sauce, beans, frozen corn, chicken broth, and all the spices. Stir well to combine.
Cook (4-6 hours): Set your crockpot to low and let it work its magic for 6 hours. If you’re in a hurry, cook on high for 3-4 hours. You’ll know it’s done when the flavors have melded and the chili is bubbling gently.
Season and serve: Taste and adjust the salt and pepper as needed. Serve hot with your favorite toppings.

Pro tip: If you’re meal prepping, let the chili cool completely before transferring it to storage containers. This helps avoid condensation and soggy chili later.

My Best Tips & Techniques

Here’s what I’ve learned from making this chili more times than I can count:

Don’t skip the browning: Browning the turkey and sautéing the veggies first adds a depth of flavor you won’t get if you just toss everything in raw.
Use fresh spices: Check the dates on your chili powder and cumin. Old spices can make your chili taste flat.
Customize the heat: If you like it spicy, add a pinch of cayenne or chopped jalapeños. If you’re feeding kids, stick to mild spices.
Let it sit: Chili tastes even better the next day. The flavors have more time to develop, making leftovers a treat.
Freeze in portions: Store individual servings in freezer-safe containers for easy grab-and-go meals.

Trust me, these little tweaks make all the difference.

Ways to Mix It Up

Once you’ve mastered the basic recipe, here are some fun ways to make it your own:

Spicy Kick: Add a diced fresh jalapeño or a teaspoon of hot sauce for extra heat.
Veggie Boost: Toss in some chopped zucchini, sweet potatoes, or spinach during the last hour of cooking.
Smoky Flavor: Use smoked paprika instead of regular for a deeper, BBQ-like vibe.
Cheesy Chili: Stir in a cup of shredded cheddar or sprinkle it on top when serving.
Mexican-Inspired: Add a dash of oregano and a squeeze of lime juice right before serving.

Feel free to experiment—this recipe is practically foolproof.

Serving Ideas & Storage

Here’s how I like to serve and store this Healthy Crockpot Turkey Chili:

Serving: Top with sour cream, shredded cheese, diced avocado, or fresh cilantro. Serve with tortilla chips or warm cornbread for a complete meal.
Room Temperature: Store leftovers in an airtight container for up to 3 days.
Refrigerator: Keeps for up to a week when stored properly. Reheat in the microwave or on the stovetop.
Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Defrost overnight in the fridge, then reheat.

Pro tip: Use leftovers as a taco filling or chili topping for baked potatoes. So good!

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I love this chili:

Nutritional Info (per serving)
Calories:	220
Protein:	20g
Carbs:	28g
Fat:	5g
Fiber:	6g

Health Highlights: Lean protein from turkey, fiber from beans, and vitamins from all those veggies. It’s filling but light, perfect for busy days.

Final Thoughts

So that’s my Healthy Crockpot Turkey Chili! Whether you’re meal prepping for the week or feeding a crowd on game day, this recipe is a winner. It’s hearty, healthy, and ridiculously easy to throw together.

Make it your own, add your favorite toppings, and enjoy the warm, cozy vibes this chili brings. If you try it, I’d love to hear how it turned out—leave a comment below or tag me on Instagram! Happy cooking!

FAQs

Q: Can I use ground beef instead of turkey?

A: Absolutely! Ground beef works perfectly here, but I’d recommend using lean beef to keep it healthy.

Q: Can I make this chili without beans?

A: Sure thing! You can add extra veggies like zucchini or sweet potatoes instead of beans.

Q: How do I make it spicier?

A: Add a pinch of cayenne pepper, diced jalapeños, or a splash of hot sauce. Taste as you go so you don’t overdo it!

Q: Can I cook this on the stovetop instead?

A: Yep! After browning the turkey and sautéing the veggies, add everything to a large pot. Simmer on low for 45 minutes, stirring occasionally.

Q: Can I freeze the chili?

A: Definitely! Portion it into freezer-safe containers and freeze for up to 3 months. Reheat straight from frozen or thaw overnight in the fridge.

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