I love healthy, clean-eating recipes and want to share one of my favorite quick meal ideas: a clean eating turkey chili you can make in the slow cooker.
Clean Eating Turkey Chili Recipe
I prefer ground turkey in chili because it’s leaner than ground beef while still delivering a satisfying, meaty texture. If you prefer a vegetarian option, skip the meat and add extra beans or vegetables for the same hearty results.
Chili is one of the most flexible dishes to make: tweak the spices, swap beans, or add extra vegetables to suit your taste. This version is balanced for everyday clean eating and family-friendly flavor, but feel free to adapt it.
This chili stands well on its own, but a few simple toppings can elevate it while keeping things wholesome. Try diced avocado for a creamy finish and an extra boost of nutrients. It adds richness without processing or heavy dairy.
If you have family members who prefer traditional toppings, grated cheese and a dollop of sour cream are optional additions. You can offer them on the side so everyone customizes their bowl.
I hope you enjoy this clean eating turkey chili as much as my family does. If you try it, please share how it turned out in the comments below.
More Yummy Recipes
- Ground Chicken Chili
Clean Eating Turkey Chili Recipe
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Ingredients
- 2 lbs. 99% fat free ground turkey breast
- 1 large yellow onion, diced
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 3 cups water
- 1 6 oz. can tomato paste
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can diced tomatoes
- 2 15 oz. cans black beans rinsed
- 1 cup frozen corn
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chili powder
- 2 teaspoons cumin
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and chopped garlic and sauté for 3 to 4 minutes until the onion is slightly softened. Add the ground turkey and cook, breaking it up, until browned and cooked through. Draining should not be necessary for lean turkey.
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Transfer the cooked turkey mixture to the slow cooker. Add the remaining ingredients, beginning with the water, and stir until everything is well combined.
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Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until flavors are blended and the chili is hot throughout.
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Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
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