Recipe for Slow Cooker Chili

This Recipe for Slow Cooker Chili is a deliciously hearty and warm recipe for fall or winter.

recipe for slow cooker chili
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  • 2 15 oz cans BPA-free organic small red beans (or beans of choice), rinsed and drained 
  • 2 ½ cups organic chicken broth, can sub for vegetable broth
  • 16 ounces of ground, pastured turkey
  • 1 Spanish onion, finely chopped
  • 1 bell pepper of choice, chopped
  • 3 carrots, chopped
  • 1 14.5 ounce can diced tomatoes
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons cold-pressed extra-virgin olive oil
  • 2 Tablespoons minced garlic
  • 2 tablespoons minced canned chipotle chilies in adobo sauce, plus 1 to 2 teaspoons adobo sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 Tablespoon raw honey
  • Himalayan pink salt, to taste


  1. Heat 1 tablespoon of the oil in a large heavy pot over medium heat. Add the onions, carrots and 1 tablespoon of the garlic; sauté until the onion is soft, 4 to 5 minutes.
  2. Add the bell pepper, chipotle chilies, and adobo sauce; sauté until the bell pepper is crisp-tender, 4 to 5 minutes. Season with salt to taste.
  3. Transfer the vegetable mixture to a 5-6 qt slow cooker. Add the nutritional yeast, beans, tomatoes, broth, cumin, and chili powder. Use a wooden spoon to stir the ingredients together.
  4. Pour the remaining 1 tablespoon of oil into the skillet used to sauté the vegetables; heat the oil over medium heat.
  5. Add the remaining 1 tablespoon of garlic and ground, pastured turkey and sauté until golden brown, about 8 minutes. Season with salt to taste.
  6. Add the honey and stir to scrape up any bits from the bottom of the pan. 
  7. Transfer the turkey mixture to the slow cooker and stir to combine.
  8. Cover and cook on low heat for two hours.
  9. Let chili sit for at least 20 minutes before serving. Serve warm.

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