Description

A hearty and healthy slow cooker turkey chili paired with low-carb cauliflower rice, perfect for an easy, filling, and guilt-free meal.

Ingredients

Scale

1 pound ground turkey (93% or 99% lean)
4 cups cauliflower rice (fresh or frozen)
1 medium yellow onion, diced
3 cloves garlic, minced
1–2 bell peppers (red or green), diced
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with juices
2 tablespoons tomato paste
1 cup chicken or vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
Lime wedges (optional, for serving)

Instructions

Dice 1 medium yellow onion and 1–2 bell peppers into small pieces. Mince 3 cloves of garlic.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and peppers, cooking until softened, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
Add 1 pound ground turkey to the skillet, breaking it up with a spatula. Cook until no longer pink, about 6–8 minutes. Season lightly with salt and pepper.
Pour the turkey and veggie mixture into your slow cooker.
Stir in 1 can (15 oz) black beans (drained and rinsed), 1 can (14.5 oz) diced tomatoes with juices, and 2 tablespoons tomato paste.
Add 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Pour in 1 cup chicken or vegetable broth. Stir everything to combine well.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until chili is thick and fragrant.
About 30 minutes before chili is done, heat a large skillet over medium heat. Add 1 tablespoon olive oil and 4 cups cauliflower rice. Sauté for 5–7 minutes, stirring occasionally, until tender but not mushy. Season with salt and pepper.
Taste the chili and adjust seasoning with salt, pepper, or chili powder as needed. Optionally, add a squeeze of fresh lime juice.
Serve the turkey chili hot over cauliflower rice bowls. Garnish with optional toppings like avocado slices, cilantro, or dairy-free yogurt.

Notes

If chili is watery at the end, leave slow cooker uncovered for last 30 minutes to thicken. If too thick, add more broth. Avoid overcooking turkey to keep it tender. Brown meat and veggies first for better flavor. Adjust spice levels to taste. Use fresh lime juice before serving for brightness. Cauliflower rice should be sautéed just until tender to avoid mushiness. Chili freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (1 cup chili
Calories: 320
Fat: 8
Carbohydrates: 20
Fiber: 7
Protein: 30

Keywords: turkey chili, slow cooker chili, cauliflower rice, healthy chili, low carb, easy dinner, gluten-free, dairy-free, meal prep