Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans (14.5 oz each) diced tomatoes, fire-roasted
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spoon until it is browned and no longer pink.
  2. Add the diced onion, bell pepper, and garlic to the skillet, sautéing for 3–5 minutes until the vegetables are translucent and fragrant.
  3. Transfer the browned turkey and vegetable mixture into the slow cooker.
  4. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and cayenne pepper.
  5. Pour in the diced tomatoes, kidney beans, black beans, and chicken broth. Stir until all ingredients are fully integrated.
  6. Cover and cook on low for 6 hours or on high for 3 hours.