Turkey and Eggplant Middle Eastern Crockpot Chili

This quick and easy Middle-Eastern inspired chili was one of those rare miracles where I had ingredients I needed to use in the fridge/freezer and somehow it just came together beautifully with the use of some clever spicing. I call this dish a chili because it just feels like a chili when you spoon it out and eat it. It’s hearty, rich, tangy, flavorful, and spicy without being hot. You can dump all the ingredients in the crockpot in the morning and come home after work to a beautiful-smelling home and rich food waiting for you. If necessary, use the famous “potato masher method” to break up ground meat at the end of cooking and to incorporate ingredients.


Yield: 6 servings

Time: 15 minutes prep, 6 hours hands-off cooking


  • 1 lb ground turkey or other meat, raw is fine
  • 2 large eggplants, skinned and diced
  • 1 tsp salt
  • ½ tsp red pepper flake
  • 1 tsp basil
  • 1 tsp fenugreek seed
  • ½ tsp ginger
  • 1 tsp dill
  • 1 tsp onion and garlic powder (to deepen flavor)
  • 1 tbs turmeric
  • 1 lemon, juiced
  • 1 large yellow onion, diced
  • 2 garlic cloves, fine diced
  • 2 fresh jalapenos, fine diced
  • 1 ½ cups stock (I suggest homemade or Kirkland)
  • 2 cans compliant diced tomatoes (I suggest Kirkland organic)



Prep all vegetables. Layer ingredients in crockpot like so: turkey or other ground meat, eggplant, spices, lemon juice, onion, garlic and jalapeno, stock, and tomatoes.

Set crockpot to low for 6 hours, it can remain on warm for longer than that.


Dig in!



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