Ingredients
1 pound lean ground turkey3/4 cup chopped celery3/4 cup chopped onion3/4 cup chopped green pepper2 tablespoons chili powder1 teaspoon ground cumin1/4 teaspoon pepper1/8 to 1/4 teaspoon cayenne pepper2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained1 jar (24 ounces) meatless pasta sauce1 can (16 ounces) hot chili beans, undrained1-1/2 cups water1/2 cup frozen corn1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drainedOptional toppings: Sour cream, cubed avocado, diced jalapeno peppers
Preparation
In a large skillet, cook and crumble turkey with celery, onion and green pepper over medium-high heat until turkey is no longer pink, 6-8 minutes. Transfer to a 5-qt. slow cooker. Stir in seasonings, tomatoes, pasta sauce, chili beans, water and corn.
Cook, covered, on high 1 hour. Reduce setting to low; cook, covered, 5-6 hours or until flavors are blended.
Stir in kidney and pinto beans; cook, covered, on low 30 minutes longer. If desired, serve with sour cream, avocado and jalapeno.
