1 large green bell pepper or 3-4 mini orange peppers, chopped
2 ears corn, kernels removed
2 ribs of celery, chopped
1/2 bunch of carrots, chopped
4 cups chicken broth
1 15 oz can black beans
1 8z can tomato sauce
2 tbsp tomato paste
2 oz taco seasoning
Salt and pepper to taste
2 tbsp olive oil
Cilantro, avocado, sour cream, shredded cheese, etc. for topping (optional)
Directions
Heat olive oil in a large skillet over medium heat. Once hot, add the ground turkey. Cook and stir for 5 minutes, then add 1 oz taco seasoning. Stir and break up the turkey as much as possible for another 7-8 minutes, or until completely cooked through.
Transfer the cooked turkey into a 6-quart slow cooker* and add all the remaining ingredients, except for the beans, but including the remainder of the taco seasoning.
Stir everything together until well combined, then cook on low for 8 hours or high for 4.5-5 hours. During the last 30-45 minutes of cooking, add in the beans.
Once vegetables are cooked through, add salt and pepper to taste, then serve chili warm with your favorite toppings!
*If you don’t have a slow cooker, you can cook the meat in a large dutch oven or pot, then use that to cook the chili. Once meat is cooked through, add the remaining ingredients, stir, and cook on medium-low heat for 45 minutes, stirring occasionally.* Yields 6-8 servings
