Slow Cooker Spicy Turkey and Vegetable Chili
Prep time
Cook time
Total time
Serves: 8
  • 3 tablespoons chili powder
  • 1 teaspoon chipotle chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 lb ground turkey breast
  • 1 tablespoon olive oil
  • ½ cup chicken stock
  • 1 (15.5 ounce) diced canned chili ready tomatoes
  • 2 (15 ounce) cans black beans, drained
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon packed dark brown sugar
  • 1 pound carrots, peeled and thickly sliced
  • 1 (10 ounce) package slice white mushrooms
  • 1 teaspoon salt
  • juice from one lime
  1. Mix together both chili powders, onion powder, garlic powder and pepper. Set aside for a moment.
  2. In a medium to large pan cook the ground turkey until browned and still a little pink. Break into small pieces as it cooks. Stir in the spices and cook for another 2 minutes or until the spices are fragrant.
  3. Place into the slow cooker.
  4. Add ½ cup of the chicken stock to the pan and cook for 1 minute or until all the little bits are released from the bottom of the pan. Pour into the slow cooker on top of the turkey.
  5. Add the diced tomatoes, beans, tomato paste, and brown sugar. Stir a couple times until the sugar is dissolved.
  6. Stir in the carrots and mushrooms.
  7. Place the lid on and cook for 8-10 hours on low.
  8. Stir in the salt and lime juice. Serve hot.
Sugar is 13 grams.

Make-ahead instructions.
This recipe can be prepped the night before and stored in the refrigerator. Place in the crock and turn on the next morning. continue with recipe. Or you can make in completely and store in refrigerator of freeze into portions.
Nutrition Information
Serving size: 1¼ cup Calories: 196 Fat: 6 Saturated fat: 2 Carbohydrates: 22 Fiber: 4 Protein: 13
Recipe by Organize Yourself Skinny at