Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (240ml) low-sodium chicken or beef broth
  • 1 bell pepper (180g), diced
  • 2 tbsp (16g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cocoa powder (unsweetened)
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1g) cayenne pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula until it is no longer pink.
  2. Stir in the diced onion and garlic, sautéing until the onion becomes translucent and fragrant.
  3. Stir in the tomato paste and cook for 2 more minutes until the paste turns a deep brick red.
  4. Transfer the browned turkey mixture into the slow cooker. Scrape the pan well to get all the browned bits.
  5. Add the crushed tomatoes, kidney beans, black beans, diced bell pepper, and broth.
  6. Sprinkle the chili powder, cumin, smoked paprika, cocoa powder, salt, pepper, and cayenne over the top.
  7. Stir all ingredients together until well combined.
  8. Cover with the lid and set to Low for 6-8 hours or High for 3-4 hours until the broth has thickened and smells rich.