Ingredients:

  • 1 lb lean ground turkey (93/7)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 15 oz canned kidney beans, rinsed and drained
  • 15 oz canned cannellini beans, rinsed and drained
  • 28 oz crushed tomatoes
  • 1 cup low-sodium chicken bone broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large skillet over medium-high heat, add the olive oil and ground turkey. Use a spatula to break the meat into small crumbles. Cook until the turkey is no longer pink and has developed a browned crust in spots.
  2. Add the diced onions and chopped red bell peppers to the skillet and sauté for 5 minutes to soften.
  3. Push the meat and vegetables to the side of the pan. Add the minced garlic, chili powder, cumin, and smoked paprika directly to the hot surface. Toast for 60 seconds until fragrant to bloom the spices.
  4. Transfer the turkey mixture into a 6-quart slow cooker. Add the kidney beans, cannellini beans, crushed tomatoes, and bone broth.
  5. Stir well to combine. Cover and cook on Low for 6 hours or on High for 3 hours.
  6. During the last 15 minutes of cooking, stir in the balsamic vinegar.
  7. Season with salt and black pepper to taste before serving.