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Coach Dawn's Famous Taco Chili

There are three recipes that are absolute FAVORITES by all my clients (and their families)... my protein pancakes, protein muffin tops and my taco chili! Since it's still a bit chilly here in the Midwest, I find it fitting to share my crockpot taco chili recipe. What I love so much about the taco chili is that it's SO versatile and very meal-prep friendly. You can easily get 5+ servings from this and it's easy to even double the recipe and freeze the chili in either single-serve portions or in small batches using Glad Freezer storage containers.


  • 1 package of extra lean ground turkey

  • 1 can of diced tomatoes

  • 1 can of tomato sauce

  • 1 can of Rotel with chilies (if you do not have Rotel in your area, any diced tomatoes with chilies will do)

  • 1 package of low sodium taco seasoning, or homemade taco seasoning

  • 1 medium white onion, diced

  • 1 can or frozen bag of corn

Vegetarian Option: 1 can of black beans, 1 can of kidney beans rinsed and drained Chicken Option: 4 - 6 frozen chicken breasts


  1. Brown the ground turkey.

  2. Once cooked, add turkey and the rest of the ingredients into the crockpot, stir, cover and cook on low for 6-8 hours.

If using frozen chicken breasts, no need to pre-cook, just toss them into the crockpot with the other ingredients. Shred the chicken once cooked.

To add a healthy fat option: serve with sliced avocado on top and an optional dollap of plain Greek yogurt.

To add a healthy carb option: serve over a baked sweet potato. Other options for leftovers: Serve over pasta for a Mexican spaghetti or serve with eggs and corn tortillas for a breakfast burrito!

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