Chili has to be one of the most versatile meals ever. You can add almost anything! Like it hot and spicy? Add chili flakes. Like bell peppers? Chop some up. Like beans? Throw any kind you like in there. Hate beans? Don’t use them.

Chili is so easy to make in large batches, cook it up in the crockpot, and have meals for quite a few days! You can also always portion them out and freeze them for easy grab and go meals.

Since I began tracking macros, I look for meals that I can make sure are protein packed, but still full of vegetables to fuel my body and keep me full. After a few trials, I think I have finally perfected my chili recipe, which I made sure to fill with lots of natural protein. Remember, you can add any other vegetables or spices as you like, and can substitute the turkey meat for any other meat (or make it vegetarian) you’d like.

Crockpot Turkey Chili

Serves: 6


Calories: 293


Fat: 5.1g

Protein: 27.6g


  • 1 lb. lean ground turkey meat
  • 3 c. diced tomatoes
  • 1 can whole kernel corn
  • 1 can white navy beans
  • 6 large carrots
  • 1 c. chicken/vegetable broth
  • 2 tsp. minced garlic
  • 1 tsp. cumin
  • 1 tsp. oregano
  • 1 tsp. parsley
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 bay leaf
  • Salt, to taste
  • Pepper, to taste


  1. In a skillet, cook ground turkey until cooked through, seasoning with salt and pepper as it cooks
  2. Empty can of beans into a colander and rinse thoroughly
  3. Wash, peel, and then dice carrots into small bite size pieces
  4. In crockpot, add carrots, rinsed beans, diced tomatoes, corn, and chicken/vegetable broth
  5. Add in cooked turkey meat
  6. Add in the spices; cumin, oregano, garlic, parsley, onion powder, paprika and bay leaf
  7. Stir all ingredients together
  8. Cook on low for 8-10 hours
  9. Serve topped with cheese, sour cream, or any other topping you would like (toppings not included in caloric count)