Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approximately 1 cup or 150g)
  • 1 green bell pepper, chopped (approximately 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1.5 lbs ground turkey (approximately 680g), lean or extra lean
  • 1 (15-ounce) can diced tomatoes, undrained (approximately 425g)
  • 1 (15-ounce) can kidney beans, rinsed and drained (approximately 425g)
  • 1 (15-ounce) can black beans, rinsed and drained (approximately 425g)
  • 1 (15-ounce) can tomato sauce (approximately 425g)
  • 1 cup chicken broth (240 ml), low sodium preferred
  • 1 packet (approximately 1 ounce or 28g) chili seasoning mix
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and pepper to taste
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Avocado slices (optional)
  • Tortilla chips (optional)

Instructions:

  1. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Transfer the sautéed vegetables and browned turkey (if using) to the slow cooker. If skipping the skillet step, add raw ground turkey, chopped onion, chopped bell pepper, and minced garlic directly to the slow cooker.
  4. Add diced tomatoes, kidney beans, black beans, tomato sauce, chicken broth, chili seasoning mix, cumin, and smoked paprika to the slow cooker. Season with salt and pepper to taste.
  5. Stir all ingredients together to ensure everything is well combined.
  6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. Use two forks to shred the turkey into smaller pieces before serving. (Optional)
  8. Serve hot, topped with your favorite chili toppings.