Slow Cooker Chili with Vital Proteins

You know that brisk feeling of fall that makes you crave comfort foods, cozy blankets, and cardigans? You kinda want to curl up in bed, but you also kinda want to take on the world with this new freshness in the air?

It may feel that way one day, but the next day it’s 80 degrees again. Oh, Chicago.

I was excited to experiment with one of my favorite foods. Remember Steak n Shake’s Chili Macs? That’s when I fell in love with chili. Now, I’ve added a bunch of vegetables and included some Vital Proteins. I prefer foods that are good for the soul and for the bod.

Vital Proteins Chicken Bone Broth Collagen is one simple ingredient instead of trying to prepare bone broth at home. Note: bone broth does not entail any voodoo shit — don’t worry, I thought that too. It helps support healthy immune and digestive systems, and it helps support joints and ligaments. You also can’t taste it at all, even with 9 grams of protein per scoop.

Any time I cook, I never use measuring cups, always trust my gut, and always forget something. Before you get too type A in the kitchen, ask yourself what’s the worst that could happen. It doesn’t taste like Steak n Shake? Well, it probably wouldn’t no matter what, and that’s no reason to not enjoy it nonetheless.


Package of ground turkey (omit if vegetarian)
1 cup chopped onion
¾ cup chopped green bell pepper
1 cup frozen peas
2 cloves garlic, minced, or 1 tsp garlic powder
2 cans of beans (I chose pinto and black beans)
2 cans of diced tomatoes
1 can tomato sauce
1 tablespoon chili powder (I didn’t have any so I used Trader Joe’s chile lime seasoning and it worked out awesomely)
1 tsp ground cumin
1 tsp oregano
1 tsp Trader Joe’s everyday seasoning (or salt or pepper or whateva you’re feeling)
2 scoops Chicken Bone Broth Vital Proteins


  1. Cook the ground turkey in a medium pan with olive oil. Once it’s nice and crumbly, drain the excess oil and place in slow cooker. Cook frozen peas for 5 min in boiling water; drain and add to slow cooker. Add all other ingredients: onion, bell pepper, garlic, drained and rinsed beans, tomatoes and sauce, Vital Proteins, and spices. Stir it all up!
  2. Cover and cook on high for 1 hour, then on low for 3-4 hours.


You can do so much in 3-4 hours, like go to the beach and finish a book. Or, you can sit in your living room and watch football and smell the delicious aromas. That’s a fall thing, right?

You can add literally any vegetables, like carrots, zucchini, summer squash, or celery. You can garnish and serve however you’d like, and you can even add quinoa or brown rice if you want some complex carbs. Chicken would be great in it as well, but please ditch the fake vegan “meat” because that’s all processed. If you want vegetarian chili, just keep it veggie-focused!

What’s your favorite fall food? I love apples!!! But not in my chili… that’d be weird.

++ Mary K

This post is sponsored by Vital Proteins, but I only promote products I am truly passionate about. I was compensated with free product, but I ain’t about that fake life.


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