Slow Cooker Turkey and Chickpea Chili Recipe

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Slow cooker dishes are popular in the fall and winter, on those chilly nights when you begin to crave a warm and comforting meal. Most turkey chili recipes use ground turkey, but this one uses slow cooked turkey breast that is shredded and combined with high fiber chickpeas for a slow cooker chili that is different, healthy, and definitely delicious.

Slow Cooker Turkey and Chickpea Chili Recipe

leftover turkey recipes

Yields: 6 servings | Serving Size: about 1 cup |Calories: 385 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 30 mg | Sodium: 365 mg | Carbohydrates: 50 g | Dietary Fiber: 14 g | Sugars: 12 g | Protein: 33 g | SmartPoints (Freestyle): 10


  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 2 (14 ounce) cans diced tomatoes
  • 1 (15 ounce) can chickpeas
  • 1 (6 ounce) can diced green chilis
  • 3-4 cups (lefover) turkey breast, cut into large chunks
  • 2 cups chicken broth, optional water (add 3 cups for a thinner chili)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 2 green onions, chopped (optional garnish)


  1. Add all ingredients to the slow cooker. Cover and cook on low 4 - 6 hours. Add chopped green onions for garnish if desired.

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