Slow Cooker Turkey and Brown Rice Chili

Chopped green chiles provide a simple addition to this slow cooked turkey and brown rice chili. Perfect if you love Mexican cuisine!


6 servings


1 tablespoon vegetable oil
3/4 pound ground turkey breast
1 large onion, chopped (1 cup)
2 (14.5 ounce) cans diced tomatoes, undrained
1 (15 to 16 ounce) can chili beans in sauce, undrained
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
1/2 cup water
1 tablespoon granulated (white) sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 cups cooked brown rice


In 12-inch skillet, heat oil over medium heat. Cook turkey and onion in oil 8 to 10 minutes, stirring frequently, until turkey is no longer pink; drain.

In 3- to 4-quart slow cooker, mix turkey mixture and remaining ingredients except rice.

Cover; cook on Low heat setting 8 to 10 hours.

Stir in rice. Increase heat setting to High. Cover; cook about 15 minutes or until rice is hot.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 8 hours 15 minutes

Additional Information

Do you have ground beef in the freezer? Use it instead of the turkey, plus you won't need to use oil when you cook it. Stir in either brown or white rice at the end.

Stir in either brown or white rice at the end.

This is a low-fat chili because it is made with ground turkey breast. Check that you are buying ground turkey breast and not regular ground turkey, which includes both light and dark meat and will be higher in fat.

Enjoy this chili topped with your favorite salsa and corn chips.

Nutritional Information

1 Serving (1 Serving): Calories 240 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 1 g, Cholesterol 40 mg; Sodium 1270 mg; Total Carbohydrate 38 g (Dietary Fiber 7 g, Protein 20 g; Exchanges: 2 Starch; 1 Vegetable; 2 Very Lean Meat

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