Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 medium carrot, finely diced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until no longer pink and lightly browned.
  2. Stir in the diced onion, bell pepper, and carrot; sauté for 3–5 minutes until vegetables soften and garlic becomes fragrant.
  3. Transfer the turkey and vegetable mixture into the slow cooker.
  4. Add the drained kidney beans, black beans, crushed tomatoes, chicken broth, and all seasonings (chili powder, cumin, smoked paprika, salt, and pepper). Stir until evenly distributed.
  5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until flavors have melded and the liquid has reduced slightly.