• 1 ¼ pounds lean ground turkey
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 1 cup chicken stock
  • 1 small onion, chopped
  • 1 tablespoon hot sauce (such as Frank’s® Redhot®), or more to taste(Optional)
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon minced garlic
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper, or more to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • Directions

  • Step 1

    Mix ground turkey, tomatoes, kidney beans, pinto beans, chicken stock, onion, hot sauce, chili powder, salt, minced garlic, paprika, oregano, cayenne pepper, cumin, and black pepper together in a slow cooker; stir to break the turkey into small chunks.


  • Step 2

    Cook on Low 6 to 8 hours (or High for 4 hours).

  • Cook's Note:

    The cayenne and the hot pepper sauce is what determines how spicy it gets. So start with the little that I recommended and then you can always add more.


    Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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