This mild kid-friendly crockpot chili, courtesy of Skinnytaste, is made with lean ground turkey, corn, bell pepper, tomatoes and spices. Top with with crunch baked tortilla chips and watch your little ones gobble it up. This chili can also be made in large batches for freezing and reheating.

under 4 hour 10 mins
lunch dinner

Ingredients for servings


  • 1.3 pounds 99% Lean Ground Turkey

  • 1 teaspoon Oil

  • 1 medium Onion minced

  • 1 medium red Bell Pepper diced fine

  • 1 clove Garlic minced

  • 1.5 cups frozen Corn kernels

  • 10 oz Mild Diced Tomatoes canned

  • 8 oz plain Tomato Sauce canned

  • 0.25 cup low sodium Chicken Broth

  • 1 teaspoon Cumin

  • 0.5 teaspoon Chili Powder

  • 0.5 Paprika

  • 0.5 teaspoon kosher Salt

  • Optional Garnishes

  • to taste Diced Avocado

  • to taste 2% Greek Yogurt

  • to taste Shredded Cheese

  • to taste Baked Tortilla Chips


  • Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker.

  • Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. Pour chicken broth into the crock pot and add the bay leaf.

  • Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings.

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