Slow Cooker Turkey and Black Bean Chili

KTUL/American Heart Association 11/6/17

From The American Heart Association....

6 Servings

Trade in the usual ground beef chili for this ground turkey version. You can skip the turkey all together and go vegetarian—an excellent option for Meatless Mondays.


• 2 lb ground, skinless turkey breast


• 2, 15.5-oz cans no-salt-added red kidney beans and 2 15.5-oz cans no-salt-added pinto beans, rinsed and drained

• 2, 15.5-oz cans no-salt-added black beans (rinsed, drained)

• 1/2 tsp crushed red pepper flakes

• 1, 28-oz can no-salt-added, diced tomato (undrained)

• 2, 14.5-oz cans no-salt-added tomato sauce

• 1 cup frozen whole-kernel corn

• 1 Tbsp cumin

• 1 Tbsp chili powder

• 2 tsp dried oregano (crumbled)

• 2 tsp ground coriander

• 4 medium garlic cloves (minced)


1. Stir together all the ingredients in a slow cooker. Cook, covered, on low for 6 to 8 hours, or until the turkey is no longer pink and the beans are tender.

Nutrition Info

406 Calories per serving

0.6 g Sat. Fat per serving

123 mg Sodium per serving

Recipe copyright© 2017 American Heart Association. This recipe is brought to you by the American Heart Association's Healthy For Good movement. For more simple, quick and affordable recipes, visit

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