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Crock-Pot 3-Bean + Turkey Chili for Clean Eating

Ingredients

  • 1.5 lbs lean ground turkey meat
  • 1 Tbsp avocado oil or olive oil
  • 1 yellow onion diced
  • 2-3 fresh garlic cloves minced
  • 15 ounce jar diced tomatoes with juice
  • 2 cups broth or stock (anything works here! Beef bone broth, vegetable stock; whatever you have on hand)
  • 2 Tbsps organic tomato paste
  • 15 oz chickpeas ready-to-eat, drained and rinsed
  • 15 oz black beans ready-to-eat, drained and rinsed
  • 15 oz Cannellini OR red/kidney beans, ready-to-eat, drained and rinsed
  • 1 small sweet red bell pepper diced
  • 4.5-5 oz jar chopped chilies mild-med-OR hot...your choice!
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin

Toppings ideas:

  • sliced red onion
  • jalapeno
  • fresh chopped cilantro
  • shredded cheddar
  • diced avocado
  • Greek yogurt

Instructions

  • Heat oil in large saute pan to medium high-heat.
  • Add in turkey and diced onion, then cook for 5 minutes, stirring and breaking the meat with a wooden spoon as you go.
  • Stir in garlic, paprika, and cumin and cook for about 1 minute more, until fragrant.
  • Transfer the meat to your slow cooker. Add in the beans, bell peppers, chilies, chickpeas, diced tomatoes, tomato paste, and broth.
  • Cook on HIGH for 4-6 hours or on LOW for 8-10. (I prefer the LOW setting if time allows)
  • Add your favorite toppings and enjoy!