Prep Time: 15 minutes Cook Time: 6-8 hours (low) or 3-4 hours (high) Servings: 6-8 Ingredients: • 1 lb ground turkey • 1 medium onion, diced • 3 cloves garlic, minced • 1 bell pepper (any color), diced • 1 medium zucchini, diced (optional) • 1 (15-oz) can black beans, drained and rinsed • 1 (15-oz) can kidney beans, drained and rinsed • 1 (15-oz) can diced tomatoes • 1 (8-oz) can tomato sauce • 1 cup frozen corn (or canned, drained) • 1 ½ cups low-sodium chicken or vegetable broth • 1 tbsp chili powder • 1 tsp cumin • 1 tsp smoked paprika • 1/2 tsp oregano • 1/4 tsp cayenne pepper (optional, for heat) • Salt and black pepper to taste • 1 tbsp olive oil Optional Toppings: • Shredded cheese • Chopped cilantro • Diced avocado • Sour cream or Greek yogurt • Tortilla chips Instructions: 1. Cook the turkey: Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it into small pieces with a spoon. Transfer to the slow cooker. 2. Sauté aromatics (optional): In the same skillet, sauté onion, garlic, and bell pepper for 3-4 minutes until softened. Add to the slow cooker. (This step adds extra flavor but can be skipped to save time.) 3. Combine ingredients: Add zucchini (if using), black beans, kidney beans, diced tomatoes, tomato sauce, corn, and broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. 4. Cook: • Low: 6-8 hours • High: 3-4 hours 5. Adjust seasoning: Before serving, taste and adjust seasoning as needed. Add more chili powder, salt, or pepper if desired. 6. Serve: Ladle into bowls and top with your favorite toppings. Storage: • Refrigerate leftovers in an airtight container for up to 4 days. • Freeze for up to 3 months in freezer-safe containers or bags.
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Servings: 6-8
Ingredients:
• 1 lb ground turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 1 medium zucchini, diced (optional)
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can diced tomatoes
• 1 (8-oz) can tomato sauce
• 1 cup frozen corn (or canned, drained)
• 1 ½ cups low-sodium chicken or vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1 tbsp olive oil
Optional Toppings:
• Shredded cheese
• Chopped cilantro
• Diced avocado
• Sour cream or Greek yogurt
• Tortilla chips
Instructions:
1. Cook the turkey:
Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it into small pieces with a spoon. Transfer to the slow cooker.
2. Sauté aromatics (optional):
In the same skillet, sauté onion, garlic, and bell pepper for 3-4 minutes until softened. Add to the slow cooker. (This step adds extra flavor but can be skipped to save time.)
3. Combine ingredients:
Add zucchini (if using), black beans, kidney beans, diced tomatoes, tomato sauce, corn, and broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper.
4. Cook:
• Low: 6-8 hours
• High: 3-4 hours
5. Adjust seasoning:
Before serving, taste and adjust seasoning as needed. Add more chili powder, salt, or pepper if desired.
6. Serve:
Ladle into bowls and top with your favorite toppings.
Storage:
• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 3 months in freezer-safe containers or bags.