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Slow Cooker Turkey Chili With Cactus & Cilantro


Ingredients for up to 8 servings:

  • 2lb (32oz) 93% lean ground turkey (OR substitute veggie ground or seitan instead)
  • 2 cans (~30oz) low sodium black beans with liquid
  • 6oz no salt tomato sauce
  • 2 cups sliced/chopped nopal cactus (OR substitute with raw, chopped green beans)
  • 2/3 cup chopped cilantro (or more/less if desired)
  • Seasonings
    • 1 tablespoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon coriander
    • sea salt & pepper to taste
  • spray olive oil


Step 1

Set a nonstick skillet on medium high heat and spray it with a little olive oil. When the skillet is hot, toss in the turkey (or seitan or veggie ground) and chop with a wooden spatula and stir until it is done, about 10-15 minutes.

Step 2

Add the cooked meat (or vegan alternative) to a slow cooker along with the rest of the ingredients.

Step 3

Cook on low for 8 to 10 hours or on high for 4 hours. I recommend cooking it longer so the flavors really meld together.

Step 4

Enjoy with brown rice, quinoa, couscous or my favorite, backed sweet potato!