Crock pot turkey Chili

Chili is always my go to recipe. You can use the left overs for so many things chili mac, nachos, chili spaghetti I could go on trust me. But this turkey chili not only is so good you might not even have left overs but it's also good for you! I like to make my chili in the crock pot because you can just throw it in there and forget about!

Spicy chickpeas

I have tried making these for a long time and they either come out mushy or burnt. This time they were just about perfect. I let them sit in the oven at 350 for about an hour and a half they were super crunchy and spicy. The spice all really depends on how hot you like them. I like them hot so I put in about double the recipe I've put on here but they were spicy and I mean that with double the spice they would especially not be great for kids lol.


Spicy crunchy chickpeas
1 can = 3 servings
1 serving= 3 WW pts


1 can chickpeas drained rinsed and  patted dry with a paper towel
1/2 tbsp cumin
1 Tbsp chili powder
1/2tsp Tbsp cayanne
1/2 tsp garlic salt
1 tsp olive oil

 Drain and rinse the chickpeas and pat dry with a paper towel. In a medium bowl mix all dry ingredients together. In a separate bowl place chickpeas and drizzle with olive oil and mix around till they are all coated. then transfer chickpeas to spice bowl and mix until coated with spice mixture. Then spread out evenly over parchment lined cookie sheet and bake for 1 1/2 on 350 degrees to get super crunchy. If you don't want them to be as crunchy you can do a higher heat and less time.