When the air turns crisp and the evening shadows stretch long, there’s something about a warm bowl of chili that feels like a quiet hug. I remember one night, somewhere between a hectic day and a half-forgotten grocery run, I tossed together this low calorie slow cooker chili. The kitchen filled with the smoky scent of paprika and cumin, mingling with the sweetness of bell peppers. I was halfway through chopping when my phone buzzed, and I almost forgot what I was doing—only to catch the aroma and realize dinner was already winning the comfort battle. It’s not fancy, just honest food that soothes without weighing you down. And I usually forget to stir it once or twice, but it still comes out just right.
Why You’ll Love It
– It’s simple — and that’s kind of the point. No complicated steps or weird ingredients, just wholesome flavors.
– Packed with lean turkey and beans, it’s filling but won’t leave you feeling sluggish.
– Preparing it in the slow cooker means you can walk away and come back to a ready meal, even if life gets a little chaotic.
– The spice blend offers warmth without overwhelming heat, though you can always turn up the cayenne if you like a little kick.
– Because it’s low calorie, it’s a great option for a comforting meal that fits into healthier eating without feeling like a sacrifice.
If you’re worried about it being bland, don’t be — the layers of spices and the slow cooking bring out a rich, cozy flavor that feels anything but boring.
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Low Calorie Slow Cooker Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A healthy and flavorful low calorie chili made easy in the slow cooker. Packed with lean ground turkey, beans, and vegetables, this chili is perfect for a comforting meal without the extra calories.
Ingredients
1 pound lean ground turkey
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 (14.5 ounce) can diced tomatoes, no salt added
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce, no salt added
1 cup low sodium chicken broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
In a large skillet over medium heat, cook the lean ground turkey until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the diced onion, minced garlic, red bell pepper, and green bell pepper to the skillet with the turkey. Cook for an additional 3-4 minutes until the vegetables begin to soften.
Transfer the cooked turkey and vegetable mixture to the slow cooker.
Add the diced tomatoes, kidney beans, black beans, tomato sauce, and chicken broth to the slow cooker.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, black pepper, and salt. Stir well to combine all ingredients.
Cover the slow cooker and cook on low for 6 hours.
After 6 hours, stir the chili and taste to adjust seasoning if needed.
Serve hot. Optionally garnish with fresh cilantro or a squeeze of lime if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Kitchen Notes
You don’t need any fancy gadgets for this one, just a reliable slow cooker and something to sauté the turkey and veggies before adding them in. When it’s done, I like to serve it with a sprinkle of fresh cilantro or even a dollop of plain Greek yogurt, just to add a cool contrast. Sometimes I toss in a bit of corn or swap turkey for lean ground chicken if that’s what I have on hand. Beans can be switched up too — black, kidney, or pinto — though I haven’t tested all combos thoroughly, so results might vary a bit. If you want it heartier, stirring in some cooked quinoa or barley at the end works, but usually, I keep it as is.
FAQ
Q: Can I make this chili in advance?
A: Absolutely! It often tastes even better the next day. Just store it in the fridge and reheat gently.
Q: Is it freezer-friendly?
A: Yes, it freezes well for about three months. Thaw overnight and reheat on the stove.
Q: Can I make it vegetarian?
A: You could try omitting the turkey and adding extra beans or lentils, but I haven’t tested that version fully.
Q: What toppings do you recommend?
A: Fresh herbs, a squeeze of lime, or a little shredded cheese if you’re feeling indulgent.
Give this chili a try on your next chilly evening — it’s a quiet kind of comfort that fills more than just your stomach.