Ingredients
- 1 cup chicken broth
- 1 jar 25oz pasta sauce, plain no added flavors
- 1 can 15oz black beans, rinsed
- 1 can 15oz pinto beans, rinsed
- 1 can 15oz kidney beans, rinsed
Skillet
- 1 tbsp olive oil
- 1 med white onion, chopped
- 4 cloves garlic, minced
- 1 whole red bell pepper, chopped
- 1 lb lean ground turkey
- 1 1/2 tsp sea salt
- 1/2 tsp cumin
- 1 tsp oregano
- 1 pk 1.25oz chili seasoning
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 tbsp brown rice flour
Instructions
SLOW COOKER/ CROCKPOT INSTRUCTIONS
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Add the first five ingredients to the slow cooker/ crockpot and stir to combine. Cover and turn on high.
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In a large skillet heat the olive oil. Add the onion, garlic and red pepper and cook until soft and fragrant (3-5 minutes). Add the ground turkey and cook until no longer pink. Be sure to stir and break turkey into small chunks (10-12 mins). Add the salt, spices and seasoning, mix to combine. Next add in the tomato paste, chicken broth and brown rice flour to create a thick and flavorful broth.
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Pour the skillet content into the slow cooker/ crockpot, mix. Cover tightly and cook on high for 2 1/2 hours. When done serve with corn bread, sour cream and fresh parsley or cilantro.
