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I couldn’t think of a better chili recipe to kick the month off than this healthy slow cooker turkey and white bean chili. Nothing beats a slowly simmered chili on a cold October day. Made with ground turkey, bell peppers, smoky chipotle peppers, white beans, and served with sharp cheddar cheese and avocado. This bowl of chili is a hearty, healthy and cozy dinner that you can feel good about eating.
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Happy October first! It’s the month of all things Halloween and as you can tell from Saturday’s “spooky” Poison Apple Martini I am very, very excited! I love the month of October so much, and I’m looking forward to all that is to come!
I spent the weekend finally getting caught up with work. And while I’m still not where I’d like to be, I am entering the month feeling a little more on top of things and a little more confident. It feels good. My goal for this month is just to take things one day at a time. In an effort to not feel like I’m being pulled in a million different directions, I also want to focus my energy on one project at a time. I put my new mantra into practice over the weekend and so far so good. Fingers crossed I can’t stick with this. My mom always says it’s best to take things one day at a time, so I’m listening to her words of wisdom. After all, it’s true what they say, moms know best.
No real reason in sharing all that, other than a little positive Monday pep talk for us all…
Ok, I’ll go back to writing about what I am good at now, the food.
How much do you guys love chili?
It’s always been one of my favorites come the fall, but growing up the only chili I ever knew was Cincinnati style chili. If you’ve never experienced Cincinnati chili, it’s just a thicker chili served over angel hair pasta. It is my mom’s favorite. To this day, the only way she will eat chili is over pasta and topped with cheddar. The only way…so yes, when I gave the family this chili to try, she indeed ate it over pasta.
Anyway, point is, I didn’t grow up eating bowls of chili. So making a soupy style chili feels like something completely new and different to me. I’ll always love Cincinnati chili, but I also love today’s healthier turkey chili probably just as much.
On to the details…
To start, you’ll want to brown the ground turkey on the stove-top. You can also use ground chicken, both will work equally great. I know that this extra step is a bit of a pain, but trust me, when working with ground meat it’s a step you have to take. On that note, I recently got a slow cooker that can also brown meat before you begin slow cooking. It’s a game-changer. I highly recommend investing in an all in one browning slow cooker if you love slow cooking.
Brown the meat, add all the remaining ingredients to the slow cooker and set for six or so hours. Then come home to the most delicious smells and dinner that’s ready for eating. Does not get better than that.
To bump up the flavors of my chili, I used a mix of chipotle chili peppers, chili powder, and my secret ingredient, apple butter. I know it may seem weird to use apple butter in chili, but the sweetness balances out the spice of the chili. Go with me on this, promise it takes the chili to a who would have known delicious level.
Finish each bowl off with a sprinkle of cheddar cheese, sliced avocado, and green onions. AND serve with the 5 Ingredient Honey Butter Beer Bread from the cookbook. A bowl of chili is not complete without beer bread.
Also, while I am providing you guys with Instant Pot directions, I much prefer this recipe to be made in the slow cooker if time allows. No matter how much pressure cooking you do, nothing will be the same as slow cooking a chili all day long. It gives the chili time to develop flavor and creates the most wonderful smells throughout your house.
I highly recommend making this for Sunday night dinner and then enjoying the leftovers throughout the week. Perfection.
If you make this Healthy Slow Cooker Turkey and White Bean Chili, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthy Slow Cooker Turkey and White Bean Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 small yellow onions, chopped
- 4 cloves garlic, minced or grated
- 2 pounds ground turkey or chicken
- 2 red peppers, seeded and chopped
- 2 chipotle peppers in adobo, finely chopped, (use 1 pepper for less heat)
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 2-3 cups low sodium chicken broth
- 1 can (28 ounce) crushed tomatoes
- 1/4 cup tomato paste
- 1 tablespoon apple butter
- 2 bay leaves
- 1 can (14 ounce) white beans, drained
- cheddar cheese, avocado, green onions, and cilantro for serving
Instructions
Slow Cooker
- 1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.2. Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired. 3. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
Instant Pot
- 1. Set the instant pot to sauté. Add the olive oil and onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Turn the instant pot off.2. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on soup/chili for 25 minutes.3. Once done cooking, use the quick release and release the steam. Stir in the beans. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So bummed because our family LOVES your recipes (and I can’t imagine all the hard work you put in to this site!) But it was wayyyy too spicy for us spice lovers. Dressed up with sour cream, cheese, fixings, it was better, but our 4yo kids couldn’t eat it at all. Such a bummer. I wish I had known (which is the only reason I’m providing less than stellar feedback!)
Hey Kristin,
So sorry you found this recipe to be spicy, please let me know if I can help in anyway! xTieghan
Just made this and it is perfect! Love that it’s loaded with veggies, and the flavor packed ingredients you use (tomato paste, chipotle in adobo, cinnamon, apple butter!) keep it simple but give a nuanced depth of flavor that I didn’t have in my previous turkey chili recipe. The 2 lbs of turkey keeps it hearty too, which my husband loves!
Our family likes a lot of beans, so next time I’ll probably add an extra can of white and/or black in addition to what’s here.
Hey Grace,
Thank you so much for making this recipe, I am so glad it was enjoyed! Happy New Year! xTieghan
Delicious and I made in the Instant Pot! So much flavor! Best comfort food!
Hey Vivian,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
My Instant Pot doesn’t have the soup/chili option. What should I use to cook it instead? Pressure cook for 8 minutes, maybe? Thanks!
Hey Cristal,
I think that would work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made this tonight and it was fantastic! The flavor was so well-balanced and delicious with just the right amount of heat. I’m looking forward to tomorrow’s leftovers. Thank you for yet another great recipe!
Hey Nik,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Mmm this was so hearty and delicious. Added extra chipotle peppers and a can of diced green chilies. Good served over angel hair pasta (cincinnati chili style) or by itself with toppings recommended, as well as sour cream and a squeeze of lime. Delicious easy fall meal!
Hey Kim,
Thanks so much for giving the recipe a try, I am glad you enjoyed the dish! Happy Holidays! xTieghan
This was phenomenal! We cooked it all day as a big blizzard came through and it was the perfect warming chili for a cold night. Extra plus is that it made the house smell incredible. I skipped the chipotle peppers since we have a toddler who does not like spice, and instead added some cayenne. Served with honey corn bread and already looking forward to leftovers today. I texted a friend this morning that this might be my favorite Halfbaked recipe and she responded “Wow, high praise!”
Hey Brooke,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xTieghan
Any chance there’s regular pot/stove-top instructions? I’m a huge fan of your recipes, just without a crockpot/instant pot. Thanks!
Hey Hilary,
You can simmer on the stove top for 2-3 hours. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Delicious! I added corn and sweet potato since I had them around the house. Love that most of the ingredients were already in my pantry! Very flavorful.
Thank you so much Tari! I am really glad this recipe turned out so well for you! xTieghan
Stumbled across this recipe and I’m so glad we did! This chili was delicious! The flavor was complex and unlike other chili recipes – will definitely be making again!
Thank you so much Chelsea! xTieghan
First time using my instant pot and making your chilli. I love both. I thought I might steam the paint off my ceiling but all is good. I am going to try your other chilli next.
Haha I am glad all is good! Thank you for trying this one, Judy!! xTieghan
Can you cook this on the stove?
Hey Jocelyn,
Yes this is great on the stove top as well. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I added sweet potatoes and carrots…because I’m a root vegetable kinda girl! Love the recipe ??
Thank you so much Ari! I am really glad this recipe turned out so well for you! xTieghan
Yummy Yummy! Although not quite a fall chilly night here in Arizona, but it was still wonderful to eat!
Love to hear that! Thank you so much Cheryl! xTieghan
Delicious!!! A great alternative to traditional chili. This is now in my regular rotation.
Thank you Katie! I am so happy this turned out so well for you! xTieghan