Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 pound ground turkey (450g), lean or extra lean
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 (15 ounce) can pinto beans, rinsed and drained (425g)
  • 1 (15 ounce) can whole kernel corn, drained (425g)
  • 1 cup chicken broth (240 ml), low sodium
  • 1 (4 ounce) can diced green chilies (113g), undrained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

Instructions:

  1. Chop onion and bell peppers, mince garlic.
  2. In a large skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. In the slow cooker, combine browned turkey, chopped onion, minced garlic, bell peppers, crushed tomatoes, kidney beans, black beans, pinto beans, corn, chicken broth, diced green chilies, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper.
  4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, or until vegetables are tender and flavors have melded.
  5. Taste and adjust seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
  6. Ladle chili into bowls and top with your favorite toppings (shredded cheese, sour cream, green onions, avocado, tortilla chips).