Tex Mex Slow Cooker Chili

When you think of football food, the snacks we all love to munch on while we are watching the games, or the foods we all associate with tailgating, most of us will think of calorie laden options such as fried chicken wings with a rich, creamy blue cheese dip, nachos covered in a coating of heavy melted cheese, or even chili, topped with sour cream and grated cheese. I am going to make many of these ┬átraditional football treats for my family, but I’m “rebuilding” them to make them much healthier. This chili I made this weekend in my slow cooker made with turkey, pinto beans. There is no added fat, and the tex mex seasonings help to keep the chili hearty and delicious. To top my chili, I like to use a dollop of fat free Greek yogurt, and some chopped green onions. You could also add a sprinkling of grated reduced fat cheddar cheese, or slice some corn tortillas into strips, and then bake them until they are crispy.


  • Pinto beans rock as they are packed with fiber, protein, folate & hard-working phytonutrients
  • Tomatoes are rich in Lycopene, vitamin C, potassium, iron, and fiber.
  • Turkey is a lot fat protein that replaces beef in this recipe.


Tex Mex Slow Cooker Chili

A healthy, hearty slow cooker chili.

Yield: Serves 6

Prep Time: 15 mins

Cook Time: 6 hrs


2 Teaspoons Olive Oil
1 Pound Boneless Turkey Meat (Either Breast or Thighs) Trimmed of Fat And Cut Into 1/2 Inch Pieces
1 Medium Onion, Peeled & Diced
2 Celery Stalks, Diced
1 Red Bell Pepper, Seeds Removed, Diced
3 Garlic Cloves, Peeled & Minced
1 Teaspoon Ground Cumin
2 Tablespoons Ancho Chili Powder
1/2 Bottle Dark Beer
1 (28 Ounce) Can Chopped Tomatoes
1/2 Cup Chopped Fresh Parsley
2 (14 Ounce) Can Pinto Beans, Drained,
Salt & Pepper
Fat Free Greek Yogurt
Chopped Green Onions


Put all the ingredients into your slow cooker and cook on low for 6 to 7 hours or until the chili is thick.
Taste, ad adjust seasonings as needed.
Serve the chili in individual bowls, topped with a dollop of yogurt and some chopped green onions.