3-Bean Turkey Chili for Slow Cooker or Instant Pot

Slow Cooker 3-Bean Turkey Chili

A simple, satisfying chili made with lean ground turkey and three types of beans. Choose slow cooker or Instant Pot depending on how much time you have. Top with chopped red onion, cilantro, shredded cheese, avocado or sour cream.

Ingredients

• 1.3 lb (about 20 oz) 99% lean ground turkey breast
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes, drained
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped green chilies
• 1 (15 oz) can chickpeas, drained
• 1 (15.5 oz) can black beans, drained
• 1 (15.5 oz) can small red beans, drained
• 2 tbsp chili powder
• 1 tsp ground cumin

For the Toppings

• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro
• Optional: shredded cheddar, sliced avocado, sour cream, lime wedges, tortilla chips

Instructions

Slow Cooker Directions

1. In a medium skillet over medium-high heat, brown the ground turkey with the chopped onion until the meat is cooked through and the onion is softened. Drain any excess liquid if needed.
2. Transfer the cooked turkey and onion to the slow cooker. Add the drained diced tomatoes, tomato sauce, chopped green chilies, chickpeas, black beans, small red beans, chili powder and cumin. Stir to combine evenly.
3. Cook on high for 6–8 hours or on low for 10–12 hours. Stir occasionally if possible.
4. Before serving, garnish with chopped red onion, cilantro and your preferred toppings.

Instant Pot Directions

1. Select the Sauté setting and lightly coat the pot with cooking spray or a small amount of oil. Add the ground turkey and chopped onion, breaking the meat up with a spoon, and cook until the turkey is no longer pink and the onion has softened.
2. Stir in the drained diced tomatoes, tomato sauce, chopped green chilies, chickpeas, black beans, small red beans, chili powder and cumin, mixing well.
3. Secure the lid and cook on high pressure for 25 minutes. Allow a natural pressure release when the cook time is complete.
4. Open the lid, stir, and garnish with chopped red onion, cilantro and any additional toppings you like.

Storage and Serving Tips

This chili is great for meal prep—cool and refrigerate leftovers, or freeze portions for later. Reheat gently on the stove or in the microwave. Serve the chili over rice, with cornbread, or simply in a bowl with warm tortillas or chips on the side. Adjust the spice level by increasing or reducing the chili powder and using mild or hot diced chilies according to your preference.

Nutrition

Serving: 1 cup — Calories: 231 kcal — Carbohydrates: 27.5 g — Protein: 19.5 g — Fat: 5 g — Saturated Fat: 1.5 g — Cholesterol: 42 mg — Sodium: 526 mg — Fiber: 8 g — Sugar: 6.5 g