This clean eating slow cooker meatball chili recipe is a meatball lover’s dream come true!
It’s officially fall!! My favorite time of year!!! The sweaters have come out of their summer storage, the leaves are turning into a million shades of brown and crimson, and the nights are cool and crisp. It just doesn’t get any better in my book!
Chili is a staple this time of year, and I always like to mix things up a bit by trying new ways of serving this old, autumn classic.
Somebody mentioned an interest in meatball chili recently and the bells in my head started ringing. It just sounded so delicious and perfect for this time of year! This particular recipe would be perfect with corn bread.
So dust off that slow cooker if you haven’t used it in a while, clean out the crock and toss this quick and simple dish together for dinner tonight! It will be prepped and in the slow cooke in 15 minutes or less and then you get to walk away for several hours and do other things while this cooks. I love slow cookers for that very reason!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Southwestern Turkey Chili
- Clean Eating Slow Cooker White Chicken Chili
- Clean Eating 2 Bean Turkey Chili
CLEAN EATING SLOW COOKER MEATBALL CHILI RECIPE:
A delicious chili for meatball lovers! This freezes well so you can keep some for later meals.
- 1 lb. ground turkey
- 2 tbsp. garlic powder (divided)
- 2 tbsp. onion powder (divided)
- 1 medium yellow onion (chopped)
- 15 oz. can black beans (no sugar added, drained and rinsed)
- 8 oz. mushrooms (diced fine)
- 1 lb. frozen corn
- 1 tbsp. ground cumin
- 1 tbsp. chili powder
- 15 oz. can tomato sauce (no sugar added)
- 28 oz. can diced tomatoes (juice included, no sugar added)
- salt and pepper to taste after cooking
In a medium to large mixing bowl, knead the ground turkey, 1 tbsp. garlic powder and 1 tbsp. onion powder together. Form meatballs approximately the size of a large walnut and place them on the bottom of the crock.
Layer the remaining ingredients in the order listed over the meatballs, adding the remaining garlic and onion powder along with the chili powder.
Cook on high for 2-3 hours, or on low for 3-4 hours, or until the meatballs are cooked through.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Please note that the sodium can be reduced by choosing low sodium, canned ingredients.