In a medium bowl, combine the ground turkey with 1 tablespoon each of garlic powder and onion powder, mixing gently with your hands until just combined—don't overwork the mixture or the meatballs will become dense. Season with a pinch of salt and black pepper. Form the mixture into approximately 20-24 meatballs, each about the size of a walnut. I prefer to wet my hands slightly while shaping to prevent sticking and create smoother meatballs.

While shaping the meatballs, dice the yellow onion into 1/2-inch pieces and slice the mushrooms. In a small bowl, combine the remaining 1 tablespoon each of garlic powder and onion powder with the chili powder and ground cumin—mixing these spices together ensures even distribution throughout the dish and prevents clumping when added to the crockpot.

Place the formed meatballs from Step 1 into your crockpot, arranging them in a single layer on the bottom. Pour the diced tomatoes and tomato sauce over the meatballs, then scatter the diced onions and sliced mushrooms on top. Drain and rinse the black beans and add them along with the frozen corn (no need to thaw). Sprinkle the spice mixture from Step 2 evenly over everything, then stir gently to distribute the spices and vegetables while keeping the meatballs intact. I like to use a gentle hand when stirring so the meatballs don't break apart.

Cover the crockpot and cook on high for 2-3 hours or on low for 3-4 hours, until the meatballs are cooked through and the vegetables are tender. The chili should be simmering gently—if cooking on low, you should see just a few bubbles breaking the surface when you lift the lid. Taste the chili and adjust seasoning with additional salt and black pepper as needed before serving.