If you’re trying to eat healthy, the Super Bowl comes at a super inconvenient time. Just a few weeks past the holidays, we’re hardly detoxed from those dozens of cookies and excess alcohol before BAM!: A whole day full of fattening foods. From buffalo chicken dip to countless foods smothered in cheese, there’s really no where to hide… But then again, who wants to settle for salad?

I’ll be whipping up this easy turkey chili first thing in the morning so it’s ready by game time. Just 15 minutes of prep work and 4-5 hours on high in the slow cooker will have this tasty dish piping-hot in time for kick-off. Serve with tortilla chips, shredded Mexican cheese blend, and/or fresh avocado slices (I splurged and made some jalapeño corn bread, too), and you’ll have a hearty, healthy dish, that will satisfy your football-inspired cravings, but won’t leave you regretting your whole day. It’s so good, you’ll make this time and time again — no sporting event required.

Slow-cooker mexican turkey chili-2slow-cooker Mexican Turkey Chili

Serves 4-6


  • 1 1/4 pounds ground turkey, lean
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can whole kernel corn, drained (or 1 1/2 cups frozen)
  • 1 can black beans, drained and rinsed (about 15 oz)
  • 1 green pepper, chopped**
  • 1 red pepper, chopped**
  • 2 fresh jalapeño peppers, finely chopped (omit if you want less heat)
  • 1 8 oz. can tomato sauce
  • 1 28 oz. can crushed tomatoes
  • Chili seasoning* (See below)

** If you can’t find decent bell peppers, try the frozen food aisle and pick up a bag of mixed frozen bell pepper strips. Thaw briefly, chop up and add to crock-pot.

Chili Seasoning 

  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper

Add all ingredients in small bowl and mix until combined.


  1. Add ground turkey, onion and garlic to large pan and cook until turkey crumbles and pink is no longer visible in the meat. Drain well.
  2. Transfer the meat mixture into a 5 1/2 qt. crock-pot. Add the remaining ingredients to the crock-pot and set on high for 4-5 hours.
  3. Sample the liquid a few hours in to determine if chili spice is to your liking. Add more chili powder or red pepper flakes to your liking.
  4. Serve with toppings and enjoy!

Also try, Artichoke dip stuffed bread recipe. 

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Meghan is a full-time writer exploring the fun facts behind food. She lives a healthy lifestyle but lives for breakfast, dessert and anything with marinara. She’s thrown away just as many meals as she’s proud of.