Go Back
cooknblog24@gmail.com

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.
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
  

Vegan “Turkey” Base
  • Firm tofu – 200 g crumbled
  • Olive oil – 1 tbsp
  • Chili powder – ½ tsp
  • Paprika – ½ tsp
  • Cumin – ½ tsp
  • Salt – ¼ tsp
Chili Mix
  • Red lentils – 1 cup rinsed
  • Kidney beans – ½ cup cooked
  • Onion – 1 medium chopped
  • Tomato – 1 diced
  • Tomato puree – ½ cup
  • Bell pepper – ½ cup diced
  • Garlic – 1 tbsp minced
  • 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, chili powder, paprika, cumin, and salt.
  3. Cook for 3 minutes until lightly crisp.
  4. Add lentils, kidney beans, onion, tomato, bell pepper, and garlic to the crockpot.
  5. Pour in broth and tomato puree.
  6. Add oregano, pepper, lemon juice, and chili flakes.
  7. Add cooked tofu.
  8. Stir gently.
  9. Cook on LOW for 4 hours.
  10. 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.