Easy Crock-Pot Turkey Chili with Black Beans: Hearty, Lean, and Make-Ahead Friendly

# What this recipe is

This Crock-Pot turkey chili is a slow-cooker, crowd-friendly meal that emphasizes lean protein and beans. You brown ground turkey with a few vegetables, then combine it in the slow cooker with crushed tomatoes, black beans and a small amount of pineapple for brightness. The Crock-Pot finishes the cooking so you can walk away.

# Why you might make it

• Low active time: about 15 minutes to brown and assemble. The slow cooker handles the rest.
• Nutrition-minded: a one-cup portion is listed at 250 calories and provides 19 grams of protein and 9 grams of fiber.

# Core ingredients and pantry essentials

• 1 lb ground turkey (93% lean in the original)
• 1 cup chopped onion, 1 cup chopped red bell pepper, 1 cup chopped carrots
• 28-oz can crushed tomatoes
• 15-oz can black beans, rinsed and drained
• 8-oz can unsweetened pineapple chunks, drained and halved
• 2 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1/2 tsp salt, black pepper

# Step-by-step at a glance

1. 1Sauté turkey with onion, red bell pepper and carrots in a nonstick pan until the turkey is fully cooked and broken up. Drain excess fat.
2. 2Transfer meat-vegetable mixture to the Crock-Pot. Add crushed tomatoes, black beans, pineapple pieces, chili powder, cumin, garlic powder, salt and pepper. Stir to combine.
3. 3Cook on Low for 6 hours or High for 3 hours. Serve one cup per person with chosen toppings.

# Serving and variation ideas

• Turn leftovers into stuffed baked potatoes or use as a taco-salad protein base.

# Storage, make-ahead, and meal prep

• Freezes well, according to the recipe notes — portion into single-serving containers for easier thaw-and-heat lunches.

# Nutrition snapshot (per 1-cup serving as provided)

• Calories: 250
• Protein: 19 g
• Carbohydrates: 36 g
• Fat: 6 g (1 g saturated)
• Fiber: 9 g
• Sodium: 486 mg

WW SmartPoints listed for different plans are included in the original: Blue 2, Green 5, Plus 6.

# Final practical notes

• The recipe recommends draining the cooked turkey fat before adding to the slow cooker to control fat content.