Spicy Turkey Chili Crockpot Recipe
This spicy turkey chili—don’t faint, we’re using plant protein because we’re vegan and still glamorous—cooks itself while you handle life.
The heat boosts your mood faster than eyeliner wings.
The flavors blend like perfect best-friend chemistry.
The whole bowl feels bold, comforting, and ideal for days demanding zero emotional effort.
Spicy Turkey Chili Crockpot Recipe
A hearty, spicy vegan chili slow-cooked with lentils, tofu crumbles, veggies, and bold seasonings for a protein-rich, warming meal.
Ingredients
Method
- Heat olive oil in a pan.
- Add tofu, chili powder, paprika, cumin, and salt.
- Cook for 3 minutes until lightly crisp.
- Add lentils, kidney beans, onion, tomato, bell pepper, and garlic to the crockpot.
- Pour in broth and tomato puree.
- Add oregano, pepper, lemon juice, and chili flakes.
- Add cooked tofu.
- Stir gently.
- Cook on LOW for 4 hours.
- Serve warm with toppings of your choice.
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 your personality requires spice.
- Stir in corn for sweetness.
- Use smoked paprika for deeper flavor.
- Serve with rice, nachos, or toasted bread.
