Turkey and bean chili is easy to make, especially if a slow cooker is involved. This easy recipe for chili features lean ground turkey slowly simmered with tangy tomatoes and fiber-filled beans.

Slow Cooker Turkey & Bean Chili

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 (15-oz.) can no-sugar added tomato sauce
• 1 (14.5-oz.) can low sodium diced tomatoes
• 2 (15-oz.) cans low sodium kidney beans, drained and rinsed
• 1/2 cup nonfat plain Greek yogurt
• 6 oz. baked tortilla chips

Directions

Heat the olive oil in a large nonstick skillet over medium heat. Add the ground turkey and onion and cook, breaking up the meat with a wooden spoon, for about 10 minutes or until the turkey is cooked through to an internal temperature of 165°F. Stir in the garlic, chili powder, oregano, cumin, salt, and pepper and cook for 1 minute more, until fragrant.

Transfer the mixture to a 4-quart slow cooker. Add the tomato sauce, diced tomatoes, kidney beans, chili powder, oregano, and cumin and stir to combine. Cover and cook on low for 4–6 hours or on high for 4 hours, until the flavors have melded and the chili is heated through.

Taste and season with additional salt as needed. Ladle into bowls and serve topped with a dollop of Greek yogurt and baked tortilla chips on the side.

Serves: 6 | Serving Size: 1 1/2 cups chili + 1 oz. baked tortilla chips

Nutrition (per serving): Calories: 446; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 2g; Cholesterol: 54mg; Sodium: 854mg; Carbohydrate: 59g; Dietary Fiber: 11g; Sugar: 6g; Protein: 30g

Nutrition Bonus: Potassium: 1018mg; Iron: 35%; Vitamin A: 56%; Vitamin C: 6%; Calcium: 18%

Originally published: November 8, 2019; Updated May 2026

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This juicy, fall-off-the-bone healthy Instant Pot Greek chicken tastes like it has been roasting in the oven for hours when really it comes together in about an hour thanks to an electric pressure cooker. A delicious mix of fresh herbs, lemon zest and garlic is tucked into the skin to flavor the meat while the juices mingle with olives and capers to make a bright-tasting pan sauce.

Pro tip: A gravy separator is an inexpensive tool that makes skimming the fat off of soups and sauces like this one a snap.

To reduce the calories and saturated fat in this recipe, remove the skin before cooking. Serve with a high-fiber grain, like farro or quinoa, and a side of steamed veggies.

Active time: 20 minutes | Total time: 1 hour, 5 minutes

Pressure Cooker Greek Chicken

Ingredients

• 1 medium lemon
• 1 (6-inch/15cm) fresh rosemary sprig
• 1 (6-inch/15cm) fresh oregano sprig
• 2 medium garlic cloves
• 1 tsp black pepper
• 1/2 tsp salt
• 1 (4-lb/1.8kg) whole chicken, giblets and neck removed from cavity, if present
• Cooking spray
• 1 tbsp olive oil
• 1/2 medium yellow onion, sliced
• 1/4 cup pitted Castelvetrano olives, smashed
• 1 tbsp vinegar-packed capers, rinsed and drained

Directions

Zest the lemon onto a cutting board. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup (118ml) and set aside. Pull the rosemary and oregano leaves off the woody stems and discard the stems. Mound the herbs and garlic on top of the lemon zest and chop everything together until the mixture forms a coarse paste. Transfer the mixture to a small bowl, add the pepper and salt, and stir to combine.

Carefully slide your fingers under the skin of the chicken covering the breast, thighs, and drumsticks. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wing tips under the chicken. Remove and discard the yellow fat inside the chicken cavity. Stuff the spent lemon halves into the cavity and tie the ends of the drumsticks together with kitchen string. Spray a trivet with handles with cooking spray and place the chicken breast-side up on the trivet. Set aside.

Put the olive oil in the Instant Pot and adjust to high heat. Add the onion and cook, stirring frequently, until tender and beginning to brown, about 4 minutes. Press Cancel. Add the lemon juice-water mixture and scrape up any browned bits from the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Lock the lid and make sure the pressure valve is sealed. Select Pressure Cook, adjust to high pressure, and cook for 24 minutes.

When the cooking program ends, allow the pressure to release naturally for 15 minutes. Release any remaining pressure. Wearing oven mitts, lift the chicken on the trivet out of the pot and place it on a rimmed baking sheet. Using an instant-read thermometer, check that the chicken has reached an internal temperature of 165°F (74°C) in the thickest part of the thigh, avoiding the bone. 

Use a slotted spoon to transfer the onion, capers, and olives to a small gravy boat. Set aside. Pour the cooking liquid into a gravy separator. If you do not have a gravy separator, pour the sauce into a large glass measuring cup and spoon off the fat floating on top.

Pour the defatted sauce back into the Instant Pot and add the onion-olive mixture. Select Saute and adjust to medium heat. Simmer uncovered while finishing the chicken.

Set the broiler to high and adjust an oven rack to the upper third of the oven. Broil the chicken, rotating the baking sheet once, until golden brown, about 3 minutes. Remove from the oven. Carve the chicken and serve with the sauce.

Serves: 8 | Serving Size: 1/6 of the chicken (131g), 1/4 cup (59ml) sauce

Nutrition (per serving): Calories: 531; Total Fat: 38g; Saturated Fat: 10g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 200mg; Sodium: 410mg; Carbohydrate: 4g; Dietary Fiber: 2g; Sugar: 1g; Protein: 43g

Nutrition Bonus: Calcium: 5%; Iron: 21%; Potassium: 91mg; Vitamin A: 35%; Vitamin C: 19%

Originally published July 2021; Updated May 2026

The post Pressure Cooker Greek Chicken appeared first on MyFitnessPal Blog.