• Cooking Time: 3-4 Hrs
  • Servings: 6
  • Preparation Time: 10


  • 1 pound lean ground turkey
  • 1 small onion, chopped
  • 1 can (28 ounces) diced tomatoes, un-drained
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) diced mild green chilies
  • 1 to 2 tablespoons chili powder
  • 2 cloves of garlic minced or two tablespoons of bottled minced garlic
  • 1 tablespoon of onion power
  • Salt to taste
  • Optional** Add spiced chili vinegar to taste. This is available at your local Asian or Filipino store.


  • 1. Cook and stir turkey and onion in medium nonstick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to 4 1/2-quart CROCK-POT® slow cooker.
  • 2. Add remaining ingredients; mix well. Cover; cook on HIGH 3 to 4 hours.


I found this recipe on the internet when I was looking for something to cook with ingredients I already had. Turned out great! I made a few changes.

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