lazy sunday crockpot chili

Happy Sunday!

I’m sitting on my couch watching the Green Bay Packers vs Minnesota Vikings game, and I can’t help but smile because I am in LOVE with lazy Sunday afternoons.

It’s lazy Sundays that really inspire me to food prep in the most efficient and simple ways possible. Some meal prepping requires more effort – but what if you’re just not in the mood to give all of your time and energy to food prep for the day?

The simplest solution = crock pot chili.

There’s not a right or wrong way to make chili. If you’ve ever been to a chili cook-off, you’re exposed to all of the variations of proteins, textures, colors, tastes, etc. of homemade chili. I recently toyed with a new-to-me chili recipe, and it’s my favorite batch I’ve made thus far (this is a really big deal). Because I’m so excited about this, I thought I would share with you all. Enjoy!


Lazy Sunday Crockpot Chili (GF)


  • 1 lb ground turkey
  • 2 bell peppers (diced)
  • 2 onions (diced)
  • 1 can beans of choice
  • 1 can tomato paste
  • ¼ cup chili infused olive oil
  • ~1 cup of water
  • 1 can (or bag) of sweet corn
  • Chopped kale
  • Chili powder to taste
  • Salt, pepper to taste


  1. Cook the ground turkey in a stove-top skillet until completely browned. Salt and pepper to taste. Set aside.
  2. Turn crock pot to Med-High heat to start warming up.
  3. Scoop the can of tomato paste into the crock pot.
  4. Fill the empty tomato paste can with water, pour the water into the crock pot.
  5. Mix the water and tomato paste with a rubber spatula until combined.
  6. Empty skillet of ground turkey into the crock pot. Stir.
  7. Empty the bell peppers, onions, corn, and beans into the crock pot. Stir. (Pro tip: Most grocery stores have frozen bags of diced onions and peppers! Score!)
  8. Add chili powder to the mixture. This is completely up to you depending on how spicy you like your chili. I start with seasoning the entire surface of the chili and mix it in. Do a taste check and determine if more is needed.
  9. Add the chili infused olive oil to the chili. You can use any flavor of infused olive oil. This not a necessary ingredient but I had some on hand and really enjoy the extra kick.
  10. Add kale to preference. I buy kale frozen and chopped so it’s easy to add to soups, chilis, chicken bakes, etc. I covered the entire surface with kale pieces and then mixed it in.
  11. Once all ingredients are mixed in, let the chili warm in the crock pot for about an hour. If you’re in a rush, heat in the microwave (this is okay since the meat is already cooked) but I like the vegetables to get softer in the crock pot before serving.
  12. Serve with sharp cheddar and your toppings of choice. Try plain Greek yogurt and avocado for some healthier alternatives to sour cream.

This is a CHUNKY chili. A little goes a long way. The batch makes almost 50 fluid oz of chili so if you’re a household of two, it’s a nice staple for the entire week. If you want to thin out the chili a bit, add some vegetable broth in addition to the can of water.

As much as I like this recipe, I think next time I’m going to add sweet potato chunks and chopped zucchini, and possibly remove the beans. It’s fun to play around with different veggies and combinations! Remember – there’s no wrong way to make chili. It’s simple, delicious, affordable, and perfect for lazy (cold) Sundays.

Have a great week everyone!

xo Karen

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