Ingredients:
- 2 lbs Lean Ground Turkey (93/7)
- 15 oz Black beans, rinsed and drained
- 15 oz Red kidney beans, rinsed and drained
- 3 medium Zucchini (approx. 600g), cut into 1-inch thick half-moons
- 1 large Yellow Onion (200g), diced
- 2 large Bell Peppers, chopped into bite-sized pieces
- 3 cloves Garlic, minced
- 28 oz Fire-roasted crushed tomatoes
- 2 tbsp Tomato paste
- 3 tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 1 cup Low-sodium beef or vegetable bone broth
- 1 tsp Sea salt
- 0.5 tsp Cracked black pepper
Instructions:
- In your skillet over medium high heat, cook the 2 lbs Lean Ground Turkey until it is no longer pink and develops a golden brown crust. Note: This browning is where the flavor lives, so don't rush it.
- Add the diced 1 large Yellow Onion and 2 large Bell Peppers to the turkey. Cook for 5 minutes until the onions are translucent and fragrant.
- Stir in the 3 cloves minced Garlic and 2 tbsp Tomato paste. Cook for 2 minutes until the paste turns a deep brick red.
- Sprinkle the 3 tbsp Chili powder, 1 tbsp Cumin, 1 tsp Paprika, and 0.5 tsp Cayenne over the meat. Stir for 1 minute until the kitchen smells like a spice market.
- Pour in a splash of the 1 cup bone broth and scrape the bottom of the pan to loosen any stuck bits. Transfer everything to the slow cooker.
- Add the 15 oz Black beans and 15 oz Red kidney beans (both rinsed and drained). Note: Rinsing removes excess salt and metallic canned flavors.
- Pour in the 28 oz Fire roasted crushed tomatoes and the remaining bone broth. Stir gently to combine.
- Add the 3 medium Zucchini (600g), cut into 1 inch half moons. Note: Placing them near the top helps them steam slightly rather than boiling into mush.
- Add the 1 tsp Sea salt and 0.5 tsp Cracked black pepper. Cover and cook on LOW for 6 hours until the vegetables are tender but not falling apart.
- Taste for seasoning. If you want more kick, add an extra pinch of cayenne before serving.