Spicy Turkey Chili Crockpot Recipe
This spicy turkey chili—relax, we’re using lentils because we’re vegan, elegant, and still spicy—cooks itself while you conquer your day.
The heat wakes your soul better than coffee.
The flavors blend like a perfect gossip session.
The whole bowl feels bold, cozy, and ready to fix your mood instantly.
Spicy Turkey Chili Crockpot Recipe
A hearty, spicy, slow-cooked vegan chili made with lentils, tofu crumbles, veggies, and bold spices for a comforting, protein-rich meal.
Ingredients
Method
- Heat olive oil in a pan.
- Add tofu, paprika, cumin, chili powder, and salt.
- Cook for 3 minutes until lightly browned.
- Add lentils, kidney beans, onion, tomato, garlic, and bell pepper into the slow cooker.
- Pour in broth and tomato puree.
- Add oregano, pepper, lemon juice, and chili flakes.
- Add cooked tofu.
- Stir everything well.
- Cook on LOW for 4 hours.
- Serve hot with toppings.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 15 g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Folate: 28%
- Vitamin C: 19%
- Potassium: 17%
- Magnesium: 13%
Additional Notes / Tips
- Add jalapeños if you want more drama.
- Stir in corn for sweetness.
- Add smoked paprika for depth.
- Serve with rice, nachos, or crusty bread.
