Ingredients

The following ingredients have 9 Servings
  • 1 lb ground turkey (extra lean)
  • 3 garlic cloves (minced)
  • 2 medium onions (finely chopped)
  • 3 large celery stalks (chopped)
  • 2 medium bell peppers (chopped)
  • 14 oz can low sodium red kidney beans (drained & rinsed)
  • 14 oz can low sodium white beans (drained & rinsed)
  • 28 oz can tomato sauce or crushed tomatoes (low sodium)
  • 1 cup chicken or vegetable broth (low sodium)
  • 1 tbsp chipotle pepper in adobo sauce (minced)
  • 1 tbsp chili powder (low sodium)
  • 1 tbsp taco seasoning (low sodium)
  • Salt and ground black pepper (to taste)
  • Oil (for frying)
  • Lime, cilantro, cheese, yogurt, chips etc. (for serving)

Instruction

  • Preheat large 5-6 quart Dutch oven, heavy bottom pot or ceramic non-stick skillet on high heat and add ground turkey. Cook until small pieces form or about 5 minutes, stirring and breaking into small pieces with spatula constantly. Transfer to a bowl or large slow cooker, and set aside.
  • Return skillet or pot to medium heat and swirl a bit of oil to coat. Add garlic and onion, sauté until translucent or 5 minutes, stirring occasionally. Add celery and bell peppers, sauté for 5 more minutes, stirring occasionally. If using slow cooker, transfer there, or leave in a dutch oven.
  • Then to either add red kidney and white beans, tomato sauce, broth, chipotle pepper, chili powder, taco seasoning and pepper.
  • Cover, bring to a boil, reduce heat to low and simmer for about 30 minutes. In slow cooker, cook on Low for 8 hours or on High for 4 hours.
  • Stir and adjust salt to taste, if necessary. Serve warm with your favorite toppings!