Healthy Crock Pot Chili Recipe

Fall is here, and although the weather is still warm, I’m ready for comfort food! Most weekends this summer I’ve been either out of town or hosting guests, so that hasn’t left me time on Sundays to use my favorite meal prep tool: the Crock-Pot. Crock-Pot chili has to be my favorite meal prep because I can get up in the morning, spend 20 minutes chopping and browning meat, then throw it all in and 8 hours later I have a hearty dinner for a few nights. I never really liked chili before making it myself because I hate cooked tomato chunks and mushrooms, and most chili’s seem to always have both. This recipe has neither, but you can definitely add them in if you really want to (add in a can of mushrooms and substitute the crushed tomatoes for whichever tomatoes you choose).


  • 1 onion
  • 1 green pepper
  • 1 lb ground turkey
  • 4 cloves of garlic (or 4 small spoonfuls of pre-chopped garlic)
  • 1 can crushed tomatoes
  • 1 can mixed beans
  • 1 can baked beans
  • 1 can kidney beans
  • 3/4 tsp dried basil
  • 1/2 tbsp chili powder
  • 1 tsp salt
  • 3/4 tsp dried oregano
  • 1/2 tsp hot sauce (or more if you like it spicy)


  • Brown the ground turkey and add to Crock-Pot
  • Chop onion and green pepper into fine pieces and add to Crock-Pot
  • Place remaining ingredients in Crock-Pot, mix well
  • Turn the Crock-Pot on to the low, 8 hour setting
  • Your meal will be ready in 8 hours! For best results, stir once or twice in between

Yields 6 servings

Nutritional Information (per serving):

  • 419 calories
  • 56.8 g carbs
  • 7.8 g fat
  • 31.0 g protein




1 Comment

  1. Harjot Bhandal
    October 1, 2017 / 4:40 pm

    Tasty πŸ˜‹

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