Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
• Add 1 lb (450 g) ground turkey (98% lean). Break it up with a spatula and cook, stirring occasionally, until the turkey starts to brown.
• Add 1 medium yellow onion, finely diced, and cook about 2 minutes more until the onion softens.
• Add 3 cloves garlic, minced, and cook about 30 seconds until fragrant. Remove the skillet from heat.
• Transfer the cooked turkey, onion, and garlic from the skillet into the slow cooker, scraping the skillet to get any browned bits.
• Sprinkle 2 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons sweet paprika, and salt and black pepper to taste over the turkey mixture; stir to combine.
• Add 1 14.5-oz can tomato sauce, 1 14.5-oz can diced tomatoes, 1 cup chicken broth/stock, 1 15-oz can black beans (rinsed and drained), 1 15-oz can red kidney beans (rinsed and drained), and 1 cup corn (frozen or canned) to the slow cooker; stir until evenly mixed.
• Cover and cook on HIGH for 4 hours or on LOW for 8 hours.
• Taste and adjust salt and pepper if needed, then serve hot.