A hearty, healthy, and spicy turkey chili made in the crockpot. Perfect for fall meals, meal prep, or cozy nights in.

Scale

1 tbsp neutral oil

1 red onion, chopped

1 green bell pepper, chopped

1½ lbs ground turkey (93% lean ideal)

2 cloves garlic, minced

2 tbsp tomato paste

1 (28 oz) can chopped tomatoes

1 (15 oz) can black beans, rinsed

1 (15 oz) can kidney beans, rinsed

1½ cups low-sodium chicken broth

2 tsp chili powder

1 tsp cumin

1 tsp oregano

Salt & pepper to taste

Shredded cheddar & green onions (for garnish)

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1. In a skillet, cook onions & peppers in oil for 3–4 mins.

2. Add turkey, break up, cook until browned. Stir in tomato paste for 1 min. Transfer to slow cooker.

3. Add garlic, tomatoes, beans, broth, spices. Stir to combine.

4. Cook on LOW 6–8 hrs or HIGH 3–4 hrs. Stir halfway if home.

5. Season to taste. Stir in lime juice or vinegar to brighten.

6. Ladle into bowls. Top with cheese, green onions—or avocado!

To increase heat, add cayenne or chipotle in adobo.

Refrigerates up to 4 days. Freezes up to 3 months.

Use ground chicken or meatless crumbles as substitutions.