Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili

Slow Cooker Turkey and Black Bean Chili

Trade in the usual ground beef chili for this ground turkey version. You can skip the turkey all together and go vegetarian—an excellent option for Meatless Mondays.


Nutrition Analysis in table is for turkey version. Vegetarian version nutrition information and Dietary Exchanges are within Tips section.

Nutrition Facts

Slow Cooker Turkey and Black Bean Chili or Vegetarian 3-Bean Chili


406 Per Serving


49g Per Serving


11g Per Serving
Calories 406
Total Fat 2.4 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.5 g
Cholesterol 103 mg
Sodium 123 mg
Total Carbohydrate 47 g
Dietary Fiber 11 g
Sugars 16 g
Protein 49 g

Dietary Exchanges
2 starch, 3 vegetable, 5 1/2 lean meat


Servings  6  

  • 2 lb ground, skinless turkey breast OR
  • 2, 15.5-oz cans no-salt-added red kidney beans and 2 15.5-oz cans no-salt-added pinto beans, rinsed and drained
  • 2 cans no-salt-added black beans (rinsed, drained)
  • 1/2 tsp crushed red pepper flakes
  • 1 can no-salt-added, diced tomato (undrained)
  • 2 cans no-salt-added tomato sauce
  • 1 cup frozen whole kernel corn
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 2 tsp dried oregano (crumbled)
  • 2 tsp ground coriander
  • 4 medium garlic cloves (minced)


Tip: Click on step to mark as complete.


  1. In a large bowl, stir together all the ingredients. Divide the chili between two 1-gallon resealable plastic freezer bags. Place the bags flat in the freezer and freeze.

Directions for Cooking

  1. Thaw the bags overnight in the refrigerator. Pour the contents of the bags into a slow cooker. Cook, covered, on low for 6 to 8 hours, or until the turkey is no longer pink and the beans are tender.


Nutrition Analysis for Vegetarian 3-Bean Chili (per serving)

Calories 483
Fat 1.0 g
Saturated Fat 0.1 g
Trans Fatty Acid 0.0 g
Poly Fat 0.3 g
Mono Fat 0.2 g
Cholesterol 0 mg
Sodium 62 mg
Carbohydrates 93 g
Dietary Fiber 22 g
Total Sugars 23 g
Protein 30 g

Dietary Exchanges: 5 starch, 3 vegetable, 2 lean meat