Three Bean Turkey Chili

If you’re not using a CROCK-POT/slow cooker then you’re missing out!  I never used one either until my girlfriend introduced me to one and now I think it’s the greatest thing under the sun.  I mean, you just put in the ingredients, press the on button, go to bed or work, and voila!!  There’s a fully cooked meal waiting for you when you get home from work or get up!  Make sure you have a big CROCK-POT and that way you can make enough to last you all week!

We often will cook a big CROCK-POT on Sunday and then we have lunch or dinner for the rest of the week!  It’s perfect for busy folks like us who don’t have time to cook a gourmet meal every night of the week!  The number and variety of recipes is endless – you can buy all kinds of healthy recipe collections for CROCK-POTS!!!

This is one of our favorites!  And it’s so yummy with a toasted piece of whole grain bread for dipping!


Three Bean Turkey Chili



  • 2 lbs lean ground turkey (raw)
  • 1 purple onion, chopped
  • 2 cans (28 oz each) diced tomatoes, drained
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cans (15 oz each) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (6 oz) tomato sauce
  • 3 tbsp chili powder


  • Add the raw turkey to your CROCK-POT slow cooker.
  • Add the remaining ingredients, mix well.
  • Cover; cook on high for 6-8 hours.



Makes about 10 servings (375 g each).  Each serving is approximately 400 calories.




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