| Prep | Cook | Ready in | Servings | |
| 10 min | 5 h | 5 h 10 min | 10 |
| 1 tbsp | Extra virgin olive oil |
| 454 gm | Ground turkey, lean |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1 medium pepper(s) | Yellow bell pepper (chopped) |
| 1 medium | Yellow onion (diced) |
| 2 can(s) (15oz) | Tomato sauce, canned |
| 2 can(s) (14oz) | Diced tomatoes, canned |
| 2 can (15oz) | Black beans, canned (rinsed, drained) |
| 2 can(s) (15 oz) | Red kidney beans, canned, drained (rinsed) |
| 1 jar (16 oz) | Jalapeno peppers, sliced, canned (drained) |
| 1 cup | Frozen yellow corn kernels |
| 2 tbsp | Chili powder |
| 1 tbsp | Cumin |
| 1 dash | Salt and pepper |
| 1/4 bunch | Green onion, scallion, ramp (chopped, for topping) |
1. Heat the oil in a skillet over medium heat. Place minced turkey in the skillet, and cook until brown. Pour turkey into slow cooker.
2. Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin. Stir and season with salt and pepper.
3. Cover and cook on High for 4 hours or low for 6 hours.
Serve with toppings, if desired.
| Meat | 0.5 |
| Meat Alternative | 1.0 |
| Vegetables | 3.3 |
For additional toppings
you can add coriander, avocado slices, olives, Greek yogurt or plain coconut yogurt
Nutritional Highlights
Turkey
is loaded with zinc and potassium and is a high protein meat option
Peppers
contain high amounts of vitamin C, they add a flavorful kick to meals
Red kidney beans
are high in calcium, folic acid and fiber they help to boost energy and have antioxidative properties
