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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.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

“Turkey” Base
  • Firm tofu – 200 g crumbled
  • Olive oil – 1 tbsp
  • Paprika – ½ tsp
  • Cumin – ½ tsp
  • Chili powder – ½ tsp
  • Salt – ¼ tsp
Chili Mix
  • Red lentils – 1 cup rinsed
  • Kidney beans – ½ cup cooked
  • Onion – 1 medium chopped
  • Tomato – 1 chopped
  • Tomato puree – ½ cup
  • Garlic – 1 tbsp minced
  • Bell pepper – ½ cup diced
  • Vegetable broth – 3 cups
  • Lemon juice – 1 tbsp
  • Oregano – ½ tsp
  • Pepper – ¼ tsp
  • Chili flakes – ¼ tsp

Method
 

  1. Heat olive oil in a pan.
  2. Add tofu, paprika, cumin, chili powder, and salt.
  3. Cook for 3 minutes until lightly browned.
  4. Add lentils, kidney beans, onion, tomato, garlic, and bell pepper into the slow cooker.
  5. Pour in broth and tomato puree.
  6. Add oregano, pepper, lemon juice, and chili flakes.
  7. Add cooked tofu.
  8. Stir everything well.
  9. Cook on LOW for 4 hours.
  10. 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.