Crock-Pot Black Bean Turkey Chili

A super healthy, hearty, comforting bowl of yummy chili. It really hits the spot on a chilly night. Perfect to serve on Halloween night! This chili is loaded with great flavors and packed with fiber. Each serving has 250 calories and 6 grams of fat.
Crock-Pot Black Bean Turkey Chili

Helpful Tips About this Recipe

Makes 8 cups. Each serving 1 cup.

Serving Tips
Place 1 cup chili in each bowl. Add the topping of your choice, if desired. Or, make stuffed baked potatoes or create taco salads. The optional toppings work great for all these optionals. 

Shopping Tips
Looking to buy a crock-pot? Here’s one of my favorites: 
Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel

WW Freestyle SmartPoints
WW SmartPoints 5-Green
WW Points Plus 6
SKINNY FACTS: for 1 cup
250 calories, 6g fat, 1g sat. fat, 40mg chol, 19g prot, 36g carbs, 9g fiber, 486mg sod, 6g sugar
FACTS: for Freestyle SmartPoints
85 calories, 1g sat. fat, 11g protein, 0g sugar


Crock-Pot Black Bean Turkey Chili

Crock-Pot Black Bean Turkey Chili

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal


Ingredients for Chili:

  • 1 pound ground turkey (93%)
  • 1 cup onions, chopped
  • 1 cup red bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 (28 oz.) can crushed tomatoes
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (8 oz.) can unsweetened pineapple chunks, drained, cut each chunk in half
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • Freshly ground black pepper

Optional Toppings:

  • Shredded light cheese, nonfat sour cream/Greek yogurt, chopped avocado, chopped tomatoes, minced onion, reduced-fat tortilla chips


  • In a large nonstick pan, add turkey, onions, red bell peppers, and carrots. Saute until turkey is fully cooked, breaking up as it cooks. Drain fat in sink. Transfer turkey mixture to crock-pot. Stir in crushed tomatoes, beans, pineapple, chili powder, cumin, garlic powder, salt and pepper. Mix well.
  • Cover and cook on Low Heat for 6 hours or on High Heat for 3 hours.
  • Serve with desired toppings. This chili will keep for a few days in refrigerator and freezes great.


Serving: 1cupCalories: 250kcalCarbohydrates: 36gProtein: 19gFat: 6gSaturated Fat: 1gCholesterol: 40mgSodium: 486mgFiber: 9gSugar: 6gBlue Smart Points: 2Green Smart Points: 5Plus Points: 6
Tried this recipe?Let me know how it was!

One Comment

  1. I just made this today for the first time and it is so good and very filling. Extremely easy to make too. I will be making this again and I have added it to my collection of recipes. I also shared it with my WW members, family and friends. Thanks so much for another delicious recipe.

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