Slow Cooker Low Carb Turkey Chili (No Beans, No Browning)
This slow cooker low carb ground turkey chili recipe is a good meal for those on a diet. This is a guiltless meal to enjoy your food still while being healthy.
Equipment
6-quart slow cooker
Cutting board (large)
Chef’s Knife
Instant-read thermometer
Ladle
Ingredients
1 cup carrots - diced, 130g
1 cup celery stalks - diced, 100g
1 cup onion - diced, about 1 medium, 150g
2 ½ cups butternut squash - peeled and cubed into 3/4-inch (2cm) pieces, 350g
3 cloves garlic - minced, about 1 tablespoon- 1 cup tomato sauce (passata) - 240ml
- 1 can fire-roasted diced tomatoes - 14.5 oz / 411g
1 teaspoon chili powder
1 teaspoon cumin - ground
1 teaspoon smoked paprika- 1 teaspoon fine sea salt - adjust to taste after cooking
2 tablespoons hot sauce - plus more to taste, up to 1/2 cup (120ml) for serious heat lovers, 30ml- 1 lb lean ground turkey - 93% lean recommended, 450g
Instructions
- Dice the carrots, celery, onion, and butternut squash into roughly equal-sized pieces and add them to the slow cooker.1 cup carrots, 1 cup celery stalks, 1 cup onion, 2 1/2 cups butternut squash
- Add the garlic, tomato sauce, fire-roasted diced tomatoes (with their juices), chili powder, ground cumin, smoked paprika, sea salt, and hot sauce. Stir everything together until well combined.3 cloves garlic, 1 cup tomato sauce (passata), 1 can fire-roasted diced tomatoes, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, 2 tablespoons hot sauce
- Break the raw ground turkey into rough golf-ball-sized chunks and add to the slow cooker. Stir to distribute the turkey evenly through the vegetables and sauce — do not drop it in as one solid block or it will cook unevenly.1 lb lean ground turkey
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chili is done when the butternut squash is fork-tender and the turkey breaks apart easily.
- Use an instant-read thermometer to verify the turkey has reached at least 165°F (74°C). Break up any remaining large pieces of turkey with a wooden spoon. Taste and adjust salt and hot sauce as needed.
- Ladle into bowls and serve immediately. This chili is complete on its own — no garnish needed.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The flavour deepens on day two as the spices meld.
Freezing: Portion into individual containers leaving 1 inch of headspace and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, until it reaches a full simmer. Microwave in 90-second intervals, stirring between each, until steaming throughout.
Heat level: Half a cup of hot sauce is assertive. Start with 2 tablespoons if cooking for mild palates — you can always stir more in before serving.
Pro tip: Break the raw ground turkey into rough golf-ball-sized chunks before stirring into the slow cooker. A single dense block cooks unevenly and clumps instead of distributing through the chili.
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 24gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 67mgSodium: 851mgPotassium: 879mgFiber: 5gSugar: 9gVitamin A: 12788IUVitamin C: 30mgCalcium: 120mgIron: 4mg
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