Heart-healthy slow cooker chili recipe
A delicious chili perfect for sweater weather.
Heavy in flavor and high in fiber and protein, this hearty favorite keeps sodium levels low with no-salt-added canned goods.
Makes 6 servings.
Ingredients
- 2 tablespoons canola or corn oil
- 1 onion, chopped
- 1¼ lbs. ground skinless turkey breast
- 2 garlic cloves, minced, OR ½ teaspoon garlic powder
- 2 teaspoons chili powder
- ½ teaspoon pepper
- ½ teaspoon ground cumin
- 1 15.5-ounce can no-salt-added pinto beans, rinsed and drained
- 1 15.5-ounce can no-salt-added black beans, rinsed and drained
- 1 14.5-ounce can no-salt-added diced tomatoes, undrained
- 1¾ cups fat-free, low-sodium chicken broth
- 1 cup frozen whole-kernel corn
- 1 6-ounce can no-salt-added tomato paste
- 4 medium green onions (green part only), sliced
Directions
- In a skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chopped onion for 3 minutes, or until soft, stirring occasionally.
- Reduce the heat to medium. Stir in the turkey. Cook for 5 minutes, or until browned, stirring frequently to turn and break up the turkey.
- Transfer to a slow cooker.
- Stir in the garlic, chili powder, pepper and cumin. Stir in the remaining ingredients except the green onions. Cook on high for 4 hours or low for 6 hours. 5. When serving, sprinkle bowl with the green onions to garnish.
Recipe adapted from the American Heart Association.
Nutrition per serving: 347 calories, 5g fat, 64mg cholesterol, 129mg sodium, 42g carbohydrates, 10g fiber, 14g total sugars, 34g protein.
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