A healthy version of a slow cooker chili

Let’s talk about Chili.

slow cooker chili

You know, the flavorful mushy stuff that fills your heart and stomach until you realize that you’re so full, you can’t possibly take another bite.  But you do.  And then you end up with a stomach ache.  Okay, so maybe you’re a lot smarter than I am and you don’t overeat, but I just can’t say no to spicy goodness, topped with cheese, paired with some buttery rolls.

slow cooker chili

I have to share a little something with you guys – just years ago (maybe like 3) I never even tried Chili.  That’s right.  Never in my first 26 or so years did I take a bite of Chili, primarily because, well, no one makes it in Russia.  I also have never had (and probably never will) peanut butter, cereal, or bagels.  We did, however, have Pelmeni, Borsch, and caviar.  I guess with every culture you learn a little more about food – and I don’t mean just the way to prepare it.  You learn about the ingredients too.

I remember the first time that Jon introduced me to an artichoke and I reciprocated by showing him a pomegranate.  He’s also tried to convince me to have peanut butter (not happening) and I’ve been trying to get him to eat a persimmon (also totally not happening).

slow cooker chili

But that’s not the point.  The point is that I now love Chili.  And bagels.  And cereal.  But not peanut butter.

This one is packed full of all sorts of healthy stuff like turkey, celery, corn, tomatoes, and chilies.  I know you’re dying to get your grubby little hands all over it.

Slow cooker Chilli
Prep time
Cook time
Total time
healthy chili packed with some great veggies, a ton of taste, and it cooks while you do whatever you want
Recipe type: Slow cooker entre
Serves: 8
  • 1 can tomatos, diced with chilis
  • 1 can corn
  • 1 jar salsa
  • 1 can pento beans
  • 1 cup water
  • 3 lbs ground turkey
  • 1.5 onions, peeled and diced
  • 2 alarm chili kit
  • 4-5 celery stalks, diced
  1. Brown the ground turkey and drain the fat.
  2. Put the cooked turkey and the rest of the ingredients in a slow cooker, mix well, and cook on low for 3-4 hours.
  3. Serve with cheese, sour cream, and biscuits.
I freeze half to have another time. You're welcome to half the recipe (maybe keep the water stuff the same).



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