Articles & Recipes

Gluten-Free Two-Bean Turkey Chili

February 26, 2019

This delicious chili, which has just a hint of heat, is perfect for a healthy dinner on a busy weeknight. Add a tossed green salad, sprinkled with shredded carrots.

Ingredients Makes 8 servings

1 tbsp olive oil 15 mL
2 onions, finely chopped 2
4 stalks celery, diced 4
6 cloves garlic, minced 6
2 tsp dried oregano, crumbled 10 mL
1⁄2 tsp cracked black peppercorns 2 mL
Zest of 1 lime
1 tbsp ground cumin 15 mL
2 tbsp fine stone-ground cornmeal 30 mL
1 cup chicken or turkey stock 250 mL
1 can (28 oz/796 mL) tomatoes, including juice, coarsely chopped 1
2 lbs bone-in turkey breast, skin removed, cut into 1⁄2-inch (1 cm) cubes (about 3 cups/750 mL) 1 kg
4 cups cooked pinto beans 1 L
2 cups frozen sliced green beans 500 mL
1 tbsp New Mexico or ancho chili powder, dissolved in 2 tbsp (30 mL) freshly squeezed lime juice 15 mL
1 each green and red bell pepper, diced 1
1 can (4.5 oz/127 mL) diced mild green chiles 1
1 jalapeño pepper or chipotle pepper in adobo sauce, diced, optional (see Tips) 1


  • Medium to large (31⁄2 to 5 quart) slow cooker
  1. In a skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add oregano, peppercorns, lime zest and cumin and cook, stirring, for 1 minute. Add cornmeal and toss to coat. Add chicken stock and cook, stirring, until mixture boils, about 1 minute. Add tomatoes with juice and return to a boil.
  2. Transfer to slow cooker stoneware. Add turkey, pinto beans and green beans and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until turkey is tender and mixture is bubbly.
  3. Add chili powder solution, green and red bell peppers, mild green chiles, and jalapeno, if using. Cover and cook on High for 30 minutes, until bell peppers are tender.
If you are halving this recipe, be sure to use a small (11⁄2 to 31⁄2 quart) slow cooker. You can also make this chili using leftover turkey. Use 3 cups (750 mL) of shredded cooked turkey and add along with the bell peppers. Add the jalapeño pepper if you’re a heat seeker, or the chipotle in adobo sauce, if you like a hint of smoke, as well.


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