Preparation

• In a bowl, combine ground turkey with garlic powder and onion powder, mixing gently until well incorporated. Form into 20-24 walnut-sized meatballs and set them aside on a plate.
• Dice the yellow onion and slice the mushrooms into bite-sized pieces, releasing their rich flavors. Set aside alongside the meatballs.
• In a separate bowl, combine the remaining garlic powder, onion powder, chili powder, and ground cumin. Stir together for an even distribution of those wonderful spices.
• Place the meatballs in a single layer at the bottom of the crockpot. Pour diced tomatoes and tomato sauce over them, then add the onions, mushrooms, black beans, and frozen corn. Sprinkle the spice mixture evenly on top. Stir gently, being careful not to break the meatballs.
• Cover the crockpot and cook on high for 2-3 hours or low for 3-4 hours. You're looking for the meatballs to be cooked through and the vegetables tender; they should be bright and aromatic.
• Taste the chili for seasoning adjustments. Serve warm, either over rice, wrapped in tortillas, or even as hearty nachos—whatever your heart desires!