Lean turkey, beans, and vegetables simmered slowly for a nourishing, flavorful meal.
# Ingredient List:
→ Proteins
01 - 1.5 lbs lean ground turkey
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and minced (optional)
→ Beans & Tomatoes
07 - 1 (15 oz) can black beans, drained and rinsed
08 - 1 (15 oz) can kidney beans, drained and rinsed
09 - 2 (14.5 oz) cans diced tomatoes with juices
10 - 1 (8 oz) can tomato sauce
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 0.5 tsp cayenne pepper (optional)
16 - 1.5 tsp salt, or to taste
17 - 0.5 tsp black pepper
→ Liquids
18 - 1 cup low-sodium chicken broth
# How to Make:
01 - In a large skillet over medium heat, cook ground turkey until browned and no longer pink, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
02 - Move the browned turkey into the slow cooker.
03 - Add diced onion, red and green bell peppers, minced garlic, and jalapeño to the slow cooker.
04 - Stir in black beans, kidney beans, diced tomatoes with juices, tomato sauce, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper.
05 - Pour in low-sodium chicken broth and mix thoroughly until all ingredients are evenly combined.
06 - Cover and cook on low for 6 hours or on high for 3 to 4 hours, until vegetables are tender and flavors are fully developed.
07 - Taste and adjust salt and spices if needed before serving.
08 - Serve hot, garnished as preferred with chopped cilantro, diced avocado, or shredded cheese if not avoiding dairy.
