Ingredients:

  • 1.5 lbs lean ground turkey
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with green chilies
  • 2 tbsp tomato paste
  • 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 chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Grease the inside of your slow cooker with a light coating of oil. Add the raw ground turkey, breaking it up with your spoon into small chunks. Pile the diced onion, red bell pepper, and minced garlic directly on top of the meat.
  2. Stir together the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Pour the crushed tomatoes, diced tomatoes, tomato paste, and chicken broth over the meat and vegetables. Stir until the spices are evenly distributed and the turkey is fully submerged.
  3. Fold in the drained kidney and black beans. Cover with the lid and set to LOW for 7-8 hours or HIGH for 4 hours. Avoid lifting the lid during the process.
  4. Once the timer is up, stir the chili vigorously to ensure a thick, velvety consistency. Taste and add a squeeze of fresh lime juice or a pinch more salt if desired.