Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 bell pepper (120g), diced
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (15 oz / 425g) diced tomatoes with green chilies
  • 1 cup (240ml) low-sodium chicken broth
  • 2 tbsp (32g) tomato paste
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey and cook until mahogany-colored and crumbled, about 5-7 minutes.
  2. Stir in the diced onion and bell pepper. Sauté for 3-4 minutes until the onion becomes translucent.
  3. Add the minced garlic and tomato paste. Stir constantly for 60 seconds until the paste turns a deep brick red and smells nutty.
  4. Transfer the turkey mixture into the slow cooker.
  5. Pour in the crushed tomatoes, diced tomatoes with chilies, and chicken broth.
  6. Stir in the drained kidney beans and black beans.
  7. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne over the top. Stir until the spices are evenly distributed and the liquid is a uniform deep red.
  8. Cover and cook on High for 6 hours or Low for 8 hours.