Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 tbsp tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) crushed fire-roasted tomatoes
  • 1 cup low-sodium beef or vegetable broth
  • 1 cup frozen corn
  • 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. Add the ground turkey, breaking it apart with a spoon until browned and no longer pink.
  2. Add the diced onion and red bell pepper to the skillet. Cook for 4–5 minutes until the onions are translucent.
  3. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the paste turns a deep brick red and smells nutty.
  4. Transfer the turkey mixture into the slow cooker. Add the drained kidney beans, black beans, fire-roasted tomatoes, broth, and the entire seasoning blend.
  5. Stir until all spices are evenly distributed and the turkey is fully submerged in the tomato base.
  6. Cover with a tight-fitting lid. Set to LOW for 6 hours or HIGH for 3 hours.
  7. 30 minutes before serving, stir in the frozen corn.
  8. Taste and add an extra pinch of salt or a squeeze of lime juice if desired.