Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup low-sodium beef or vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add the ground turkey to the skillet and cook until browned and crumbly.
  3. Add the diced onion and red bell pepper to the skillet, sautéing for 3–5 minutes until the onion becomes translucent.
  4. Stir in the minced garlic and cook for 60 seconds until fragrant.
  5. Transfer the turkey mixture into the slow cooker.
  6. Add the diced tomatoes, tomato paste, black beans, kidney beans, pinto beans, and broth to the slow cooker.
  7. Sprinkle the chili powder, cumin, smoked paprika, cayenne, salt, and pepper over the mixture.
  8. Stir thoroughly until the tomato paste is fully incorporated and the mixture is a uniform deep red.
  9. Cover and cook on Low for 7–8 hours or High for 3–4 hours.
  10. Uncover the pot and stir; if too liquid, leave the lid off for the final 30 minutes of cooking on high.
  11. Taste and adjust salt or cayenne based on preference.