(picture credited to allrecipes.com)
Ingredients:
1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup (I use a box of the Smoked Roasted Tomato soup from TJ's)
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice (never have this onhand, so I just throw in some cinnamon as a sub)
salt to taste
Instructions:
| 1. | Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain. |
| 2. | Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. |
| 3. | Cover, and cook 8 hours on Low or 4 hours on High. OPTIONAL: Near the end, I sometimes will cut up some fresh veggies and add it in (like zucchini, or peppers. I've also added canned corn in before with the beans to add some other veggies). |
