Super Bowl Sunday is fast approaching so we thought we’d share an amazing game day chili recipe with you taken directly from Matt Price (@MPriceStrength), Strength Coach for the LA Kings.

Who doesn’t like a good chili? How about one that’s chocked full of lean protein and veggies? Of course, we all do. You’re going to need a Crock Pot/Slow Cooker (If you don’t already have one, go drop the $40 on a cheap one) for this masterpiece. The best part of this recipe, is you literally cannot screw this up. If at some point all of the ingredients listed below make it into the pot, eventually you will have awesome chili.

Now, before you get rolling, I will warn you that as listed below, this is a very spicy chili. Tone down the chipotle or chili flakes to make it a little more user friendly. I’ve also gone kidney bean free. I love kidney beans but I’m currently cutting lentils from my diet, but you can easily drop a can or two of organic beans into the pot to bump the carb and fibre content way up.

Tip: Start this in the morning to have it ready for dinner time (plan 6-12 hrs depending on the heat you use).


  • 2lbs Ground Turkey
  • 2 Cans Diced Tomato (796mL)
  • 1 Can Tomato Paste (156mL)
  • 1 Can Chipotle Peppers in Adoba (198mL) *Use less to bring spiciness down
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Brown Sugar (or other)
  • 1/2 Teaspoon each Cinnamon, Ginger, Allspice, Nutmeg
  • 3 Tablespoons Chili Powder (save 1 tbsp for turkey browning)
  • 1 Tablespoon Crushed Chili Flakes *Use less to bring down the heat…or more 😉
  • 2 Bell Peppers, chopped
  • 2 Medium Onions, chopped
  • 4 Stalks Celery, chopped
  • 1/2 Cup Sun Dried Tomato, chopped
  • 1 Tablespoon Olive Oil
  • 17g Dark Chocolate – 85% or higher (3 squares of Lindt. More is fine. None is also fine. I think it’s a badass secret ingredient!)


  • Turn your slow cooker on to desired setting. On low you can expect about 10-12 hrs, on high about 6-8 hrs. I tend to “overcook” my chili to really let it simmer down and get thick.
  • Place all canned ingredients into the slow cooker. Add all chopped vegetables. Add all spices. Add anything that isn’t included in those previously mentioned categories (getting a feel for how easy this is!?).
  • In a medium to large frying pan, turn stove top to medium-high and heat for about 3-5 mins. Add your olive oil and allow oil to heat for another 30-60 s. Add all of your turkey to the pan, lightly salt and add remaining 1-2 tablespoons of chili powder.
  • Continue to move the meat until browned.
  • Add all contents of the frying pan to the slow cooker and cover with lid.
  • Once you’ve set your slow cooker, let it sit for at least 3-4 hours before you remove the lid and give it a thorough stir. I know it’s a big no-no, but I like to stir the chili about every 60-minutes up until it being finished.

This chili will be quite spicy and tends to pick up heat a day or two later after it has been in your fridge.


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