Ingredients:

  • 5 lbs Ground Turkey (85/15 or leaner)
  • 1 medium Yellow Onion, finely chopped
  • 1 large Red or Yellow Bell Pepper, chopped
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 2 cups Low-Sodium Chicken or Turkey Broth
  • 2 Tbsp Mild Chili Powder (Ancho variety)
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 Tbsp Packed Brown Sugar
  • 1 tsp Salt (or to taste)
  • Black Pepper (to taste)

Instructions:

  1. Heat a large skillet over medium-high heat. Brown the ground turkey, breaking it up thoroughly. Drain off any excess grease.
  2. Add the chopped onion and bell pepper to the skillet with the turkey. Sauté for 5–7 minutes until softened. Stir in the minced garlic and tomato paste; cook for 1 minute until fragrant.
  3. Scrape the entire turkey and vegetable mixture into the bottom of the slow cooker insert.
  4. Pour in the broth, undrained diced tomatoes, and the rinsed and drained kidney and black beans.
  5. Stir in the chili powder, cumin, smoked paprika, oregano, brown sugar, salt, and pepper. Mix everything thoroughly until all spices are evenly distributed.
  6. Cover the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  7. Before serving, taste the chili and adjust salt, pepper, or add a tiny pinch more sugar if necessary to balance the acidity.
  8. Ladle into bowls and serve immediately with preferred toppings like mild cheddar cheese or Greek yogurt.