Slow Cooker Turkey Ranch Taco Chili {Gluten Free}
Prep time
Cook time
Total time
  • 20 oz. package ground turkey breast
  • 1 - 15.5 oz can low sodium black beans, drained and rinsed
  • 1 - 15.5 oz. can pinto beans, drained and rinsed
  • 1 - 14.5 oz can fire roasted tomatoes
  • 2 - 15 oz. cans low sodium tomato sauce
  • 2 cups water
  • 1 medium yellow onion, diced
  • 1 medium green pepper, diced
  • 1 small-medium zucchini diced into cubes and seeds removed if needed
  • 1 small jalapeno, finely diced and seeds removed
  • 2 cups frozen corn
  • 1 packet Mrs. Dash taco seasoning + 1 cup water
  • 1 packet ranch seasoning (Make sure it's gf. I used Hidden Valley.)
  1. Heat a skillet to medium and add a tablespoon of oil to the pan.
  2. Brown the ground turkey.
  3. When turkey no longer has any visible pink, add the packet of taco seasoning and 1 cup of water. Stir to combine and turn off heat.
  4. Add turkey to the slow cooker.
  5. Drain and rinse the beans and add to slow cooker.
  6. Add the tomatoes, sauce, and water.
  7. Stir in the ranch seasoning packet.
  8. Dice zucchini, onion, and peppers and add to the slow cooker.
  9. Add the frozen corn.
  10. Stir to combine.
  11. Cover and cook on high for 5-6 hours.
Recipe by Gluten Free Jess at