Ingredients
The following ingredients have 6 Servings
- 2 tablespoon avocado oil (or other neutral oil)
- 2 pounds ground turkey
- 2 cups chopped onions
- 2 tablespoons minced garlic
- 1 large red bell pepper (cored, deveined, and chopped)
- 1 cup chopped celery
- 1 jalapeno pepper (cored, deveined, and finely chopped)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 tablespoon dried oregano
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 (24 ounce) can fire-roasted diced tomatoes
- 1 cup chicken broth or water
- 2 (15 ounce) cans red kidney beans (light or dark, drained)
- salt and pepper (to taste)
- Shredded cheddar cheese
- Sliced green onions
- Chopped yellow onions
- Diced avocado
- Fresh or pickled jalapeño slices
- Sour cream or yogurt
Instruction
- In a large pot, heat 1 tablespoon oil over medium-high heat. Add turkey and brown, breaking up with a spoon or spatula. Add to slow cooker.
- Return pot to stove and heat remaining 1 tablespoon oil over medium heat. Add onions, garlic, pepper, celery, and jalapeño, chili powder, cumin, oregano, and bay leaves; sauté 3-5 minutes until softened. Stir in tomato paste and cook for 1 minute or until well combined. Scrape mixture into slow cooker.
- Pour in diced tomatoes and chicken stock; stir. Cover and cook on low heat for 3 hours.
- Add drained beans; stir. Cook uncovered 1 hour on low heat. Ladle into serving bowls and top with desired garnishes.
