This isn’t your typical slow cooker turkey chili. This is VEGGIE-LOADED turkey chili, y’all! Because when you’re not crazy about veggies but you love the way that you feel when you eat healthy, sneaking veggies into your everyday meals is a total must. This recipe includes tons of veggies, is comfort food heaven, and perfect for a chilly winter day (errr any day, really)!
How to make this Veggie-Loaded Slow Cooker Turkey Chili Recipe
The Turkey
Throw the raw ground turkey straight into the slow cooker along with the other ingredients to make this slow cooker turkey chili!
The Veggies
I used raw veggies chopped up into very small pieces for this recipe. However, feel free to use frozen or canned veggies if that’s easier for you!
Some of my faves: these organic canned carrots, canned zucchini, and gluten free cream of mushroom!
This Slow Cooker Turkey Chili recipe is great for batch cooking!
This recipe has around 8 servings (about 1.5 – 2 cups each), but feel free to double the recipe and refrigerate or freeze the leftovers. Perfect for quick and easy healthy meals all week long!
I love making this recipe in my favorite slow cooker because it’s big enough to hold A LOT of chili. 😉 I also love that it’s programmable. Check it out HERE!
Other recipes you’ll love for dinner this week:
- Easy Vegetarian Summer Chili
- Slow Cooker Skinny Chicken Tortilla Soup
- Vegan Ramen Soup w/ Zucchini Noodles
Veggie-Loaded Slow Cooker Turkey Chili
Ingredients
- 1 lb ground turkey
- 4 carrots (medium, chopped)
- 3 red bell peppers (medium, chopped)
- 2 zucchini (medium, chopped)
- 1 14.5 oz can diced tomatoes
- 1 15.5 oz can great northern beans
- 2 15.5 oz can pinto beans
- 1 10.5 oz can cream of mushroom (gluten free (optional))
- 4 cups vegetable broth
- 1 tsp onion flakes
- 1/2 tsp oregano
- 1 Tbsp cumin powder
- 2 Tbsp chili powder
- salt/pepper to taste
Instructions
- Place the ground turkey, chopped carrots, and chopped zucchini into the slow cooker.
- Set the slow cooker on high for 3 hours.
- Half way through (after about 1.5 hours), add in the remaining ingredients.
- Cook until everything is soft and the turkey is fully cooked.
- Serve and enjoy!
Notes
Nutrition
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Lisa Grant says:
I love a good healthy chili. This one is delicious too!
Jessica says:
I’m always wondering what veggies could go in chili….this was delish! And who would have thought the cream of mushroom would make such a rich difference. Loved it!
Veronika says:
This is my new favorite recipe! I made it yesterday and my whole family loved it!
Tammy says:
An easy and hearty meal to make for the winter months. What a delicious meal for the family!
veenaazmanov says:
Love your recipe. This is definitely a One Pot Meal. Definitely nutritious and delicious.
Elaine says:
I often make turkey chili whenever I have leftover turkey. Such a great dish and so delicious!
Amanda Dixon says:
This chili was delicious! All those veggies made it nice and hearty, and it had the perfect kick of heat. Great for this time of year.
Marta says:
This is a great gluten-free option for us! We loved how flavorful it was and I was surprised to find it tasted exactly like my go-to beef chili. I think I prefer with the turkey, though. Great recipe.
Bernice Hill says:
I’m all about adding in those extra vegetables especially in a hearty bowl like this Turkey chili. It looks like I need to whip up a double batch of this for my freezer.
Helene says:
Chili is the best meal; this recipe is easy, delicious, and hearty. That’s perfect for a winter dinner. Load the slow cooker and wait. It couldn’t be easier.
Ashley says:
Not a fan of cream of anything so I left that out and it was still really good!
Christine McMichael replied:
So glad to hear that, Ashley!
Devon says:
Making this today! Is there a dairy-free substitute that you would recommend for the cream of mushroom soup?
Christine McMichael replied:
I would try using unsweetened and unflavored cashew milk as a substitute for cream of mushroom soup. I hope you enjoy the recipe! 🙂