Crock-Pot Turkey Chili

This chili is amazing! And Easy! 2018-02-26 12.07.34

I cook it almost every other week from November – March. It even comes out sometimes in the summer when I’m looking for something more harty, easy, and in bulk. You have a lot of options here depending on your taste and preferences. I keep it easy and use pre-made seasonings and whatever beans I have on hand (I always keep about 10 cans in the cabinet). I will give you the basic recipe, but feel free to play with it to suit your needs.

First lets get the health out of the way….

TexMex Chilli

Nutrition label reading 101 — DON’T look at the percentage of daily needs. These are not accurate for everybody and will vary based on your needs and dietary requirements.

Yes, there is no away around it…. the chili is a high carb meal. However, most of the carbs come from the fiber (over half your daily needs!). If you are following a macro based meal plan and carb cycling, this is for your high and medium carb days. To not increase carbs anymore, serve with salad and salsa, not chips!

For most people, this is a great meal because it is high protein and high fiber, which makes it VERY filling. The chili is also high in iron, which is great for everyone but especially women who tend have lower levels of iron. This is also true for those that don’t eat red meat, so this is a great way to get in that iron without read meat. (PS you can make this vegetarian by using tofu turkey)

Now…. on to the good stuff!

Grab your crock pot and lets get to cooking!!

Prep time ~ 30 minutes
Cook time ~ 6 hours
Servings ~ 6 (about 1.25 cups each depending on how much liquid you have)



  • 1lb ground turkey
  • 4 cans (16oz) of beans – I generally use 2 cans black beans, 1 can white beans, and 1 can red beans
  • 1 can (16oz) regular corn
  • 1 can (16oz)crushed tomatoes
  • 1 can (8oz) tomato paste
  • 2 packets taco or chili seasoning (which every you like)
  • 1 – 1.25 teaspoon cinnamon
  • Olive Oil spray


  • Crock Pot
  • Skillet of choice
  • Crock pot liner –> Note: get some crock pot liner… you will think me later!

I like to gather all my ingredients together before I start. I find it easier to have everything out on the counter together. This also allows me to see if I am missing anything before I start (I have learned this lesson the hard way!).

Step 1:
Brown the turkey in the skillet.

  • Spray skillet with olive oil spray (or desired way of making your pan non-stick)
  • Put turkey in skillet and break up

Step 2:
While turkey browns, open and drain the beans and corn

Step 3:
When turkey is browned, add one packet of seasoning. Let simmer for another minute or so.

Step 4:
Drain turkey (if necessary)

Step 5:
Line crock pot and add all ingredients (I put them in the crock pot in the below order):

  • Browned turkey
  • All beans and corn
  • 2nd pack of seasoning
  • Crushed tomatoes
  • Tomato paste mixed with 1/2 cup water
  • Cinnamon

Cook on low for 6-7 hours. If you can stir this every 2-3 hours, but not necessary. If it gets overly dry, add 1/4-1/2 cup of water.

Divide up into your desired meal prep containers and/or serve! I usually freeze 3 servings and have 3 servings during the week which I made the chili. If I am having guest over, this is one of my “go tos” due to ease and volume.

Suggestions with serving:

  • Enjoy with your favorite tortilla chips or other crunchy
  • Top with cheese
  • Put on top of a salad (this is one of my favorite meals)

Make it last longer combine 1/2 to 2/3 servings with:

  • Baked potato – I love it on top of the baked potato with a little sea salt
  • Eggs – scrambled eggs, lightly cooked bell peppers, and chili is AMAZING!
  • Brown Rice

Try this recipe next week and let me know how it goes! I would love to hear your variations on the recipe or serving suggestions.



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