It seems like this winter just will not end, which is a little odd for the Washington D.C. region where it tends to not get real extreme or long-durations of seasonal weather.  So, to adapt I've been looking for a way to warm up while also trying to stick to a healthier diet.  Of course, the recipe I was searching for would also have to be friendly for bad chefs like myself - good baker, bad cook!  Anything that involves a crockpot, I'm on board with, so I found a great turkey chili recipe for a slow cooker from Two Peas and a Pod that I modified slightly to suit my tastes.  It was delicious, low calorie, and filling!  No muss, no fuss preparation and clean up.  Plus, it makes a TON of chili.  I had enough to freeze for the future and to eat for the next few days!!

Crockpot Turkey Chili


  • 1 Tablespoon olive oil
  • 1 lb lean ground turkey
  • 1 medium yellow onion, diced
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans petite diced tomatoes
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 (15 oz) cans red kidney beans, rinsed and drained
  • 1 cup canned or frozen corn
  • 1 package McCormick's Chili Seasoning 
  • Salt and pepper to taste

Optional for extra flavors and spice:

  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 (16 oz) jar deli-sliced tamed jalapeño peppers, drained
  • Additional chili powder

Optional toppings:
  • Green onions
  • Shredded cheese
  • Avocado
  • Sour cream
  • Greek yogurt
  • Fritos!!

1. In a skillet, heat up the olive oil over medium heat
2. Brown the turkey in the skillet until cooked, then pour the turkey into the bottom of the crockpot
3. Pour all of the desired remaining ingredients in the crockpot and stir to combine
4. Cover and cook in the crockpot on high for 4 hours, adding salt and pepper to taste based on your preferences
5. Serve with optional toppings