Ingredients
1 pound lean ground turkey1 medium green pepper, finely chopped1 small red onion, finely chopped2 garlic cloves, minced1 can (28 ounces) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) reduced-sodium chicken broth1-3/4 cups frozen corn, thawed1 can (6 ounces) tomato paste1 tablespoon chili powder1/2 teaspoon pepper1/4 teaspoon ground cumin1/4 teaspoon garlic powderOptional toppings: Reduced-fat sour cream and minced fresh cilantro
Preparation
In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain.
Transfer to a 4-qt. slow cooker. Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.
Cover and cook on low until heated through, 4-5 hours. If desired, serve with sour cream and cilantro.
