Prep Time:0 hours 20 mins
Total Time:4 hours 20 min
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 red onion, finely chopped
- 1 Green Bell Pepper, chopped
- 1 1/2 lb. ground turkey
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 1 28-oz. can chopped tomatoes
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 1/2 c. low-sodium chicken broth
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- Shredded cheddar, for garnish
- sliced green onion, for garnish
Directions
- In a large skillet over medium high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes.
- Add ground turkey and cook, stirring occasionally, until the turkey is golden (it doesn’t have to be completely cooked through at this point).
- Season with salt and pepper then stir in garlic and tomato paste and cook until fragrant, about 2 minutes. Transfer mixture to a slow cooker.
- To the slow cooker, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until the chili has thickened.
- Check for seasoning and season with salt and pepper to taste.
- Garnish with cheese and green onion, if desired.
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