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Crockpot Turkey Chili

To be honest, I’m not the biggest chili person ever.

I mean, I want to like it! I really do! It sounds so delicious with chunks of meat, veggies, peppers, onions, tons of delicious spices. But, unfortunately, chili comes with tons and tons of beans.

Ever since I was a little girl, I have never liked beans. I don’t know what it is about them, but I just don’t like them! Baked beans, refried beans, you name it. It’s just not for me.

That is until I had some chili at a local soup restaurant chain! Their chili was low in calories and had edamame, chickpeas, and only one kind of bean! I can handle one kind of bean in a chili, especially when it’s loaded with a ton of other delicious flavors!

That’s exactly how this chili was born! That’s what is so fun about cooking! When you get into the kitchen, you can totally customize a recipe to make it your own. If you don’t like something, change it! You never know what you might discover in the kitchen!

I decided to make it a crockpot chili because nothing is better than throwing some ingredients in a crockpot and letting them stew away all day! It makes the whole house smell glorious.

The other amazing thing about this chili? You can tweak it how you like it! I used ground turkey to keep it a little bit lighter, but you can use rotisserie chicken, ground beef, chunks of beef, a combination of them, or you can leave the meat out entirely, swap out the chicken stock for vegetable stock and have a hearty vegetarian chili!


1 tablespoon of olive oil

1 pound of ground turkey

1 yellow onion, diced

3 large carrots

1 green pepper, diced and seeds removed

1 28-ounce can of diced tomatoes

1 6-ounce can of tomato paste

2 1/2 cups of chicken broth

1 can of chickpeas, rinsed and drained

1 can of cannellini beans, rinsed and drained

1 1/2 cups of frozen corn

1 1/2 cups of frozen shelled edamame

1 tablespoon of Italian seasoning

1 teaspoon of paprika

1 tablespoon of chili powder

1 tablespoon of cumin

2 teaspoons of garlic powder

Limes, for garnish (optional)

Sour cream, for garnish (optional)

Parsley, for garnish (optional)

Begin by dicing up the onion, carrots, and green pepper all to about 1/2 inch pieces.

Drain and rinse chickpeas and cannellini beans. Set aside.

Then, add a tablespoon of oil to a pan on medium heat and add in the ground turkey. You don’t need to cook the turkey all of the way, just until it’s browned on the outside for about 5-7 minutes.

Then add turkey, onion, carrots, and green pepper into the crockpot.

Add in chickpeas, cannellini beans, the whole can of diced tomatoes, and the whole can of tomato paste.

Pour two and a half cups of chicken stock into a measuring cup. Then add the spices. Stir together and pour into the crockpot.

Stir everything together. Put the lid on and set on high for three hours or low for six hours.

In the last 15 minutes of cooking, add in the frozen corn and the frozen edamame.

When it’s ready to serve, I like to top mine with a dollop of sour cream, a squeeze of lime juice, and some fresh parsley!

This chili is everything on a cold winter day! I love how comfy and cozy this dish is while still being hearty and healthy! It’s hard to find a chili that isn’t loaded down with beans, so now that I have this recipe in my arsenal, chili might just be my new go-to dinner!

-Holly Michelle

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