No kitcken chili

Living in a small space has been great so far! I do have to admit that one of the largest drawbacks is the lack of a real kitchen. The setup I have is a kitchenette: two-burner hotplate, fridge, french press, a retro panini press and a grill. As someone who grew up experimenting with baking and cooking elaborate meals, the lack of an oven has proved to be an interesting challenge for no kitchen cooking. (The other day I made pumpkin pie on the grill — because, hey, it’s fall!)

I turned 23 last month and my husband turned 24 — my new in-laws gave me a crockpot and him a tool set (*cue gender roles joke*). All kidding aside, it has been a killer tool in low-key meal prep. Literally just have to collect ingredients and throw them in for a handful of hours. This recipe was adapted fromĀ Skinny Taste’s recipe: Turkey Chili Taco Soup. They didn’t use a Crock Pot, but I find that almost any recipe is adaptable with a little bit of experimentation.


Note: I don’t know about you lovelies,but when I’m recipe-hunting and find a winner, taking a screenshot of the ingredients for grocery shopping is my go-to. Above image is sized so you all can do the same if you’d like (:

  • Taco seasoning (half a 1.5 oz packet)
  • 1 sm. can of diced green chilies
  • 1 8-oz can of tomato sauce
  • 1 can of pinto beans
  • 2 cups of chicken broth
  • 1 med. onion
  • 1 med. bell pepper (any color)
  • 1-2 lbs of chicken breast



  1. Chop and dice bell pepper and onion. Add to crock pot.
  2. Add everything else and stir. Chicken should be completely submerged.
  3. Cook for 4 hours on high. Stir occasionally if you’d like.
  4. Remove chicken and shred. Re-add, stir, then serve.



It tastes great by itself but feel free to add additional toppings:

  • Plain yogurt.
  • Cheese.
  • Sour cream.
  • Tortilla chips or tortillas.
  • Chives.


Now it’s your turn: I’m always looking for more killer crock pot recipes. I’d love to know your faves — add links in the comments below, please!