Ingredients:
2 1/2 lbs. ground turkey (Jay used leftover turkey from Thanksgiving)
1 (14 oz.) cans low-sodium chicken broth
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can tomato sauce
1 (30 oz.) can kidney beans
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 large red onion, diced
1 cubano pepper, diced
2 jalapenos, seeded and cut in half (use more for added heat)
2 tsp cumin
2 tsp chili powder
1 tsp dried oregano
1 tsp black pepper
1 tsp salt
1 (8 oz) package shredded cheddar cheese (to top with at end)
Brown turkey in saucepan on medium-high heat for about 4 minutes (skip this step if using leftover cooked turkey.) Combine all ingredients (except cheese) in slow-cooker and cook on low for 4 hours. Top with cheese and serve.
I neglected to take a photo of the finished product, but this looks much prettier anyway. Jay said it turned out great and we were able to freeze a lot for leftovers, which means I can slack off on a few dinners coming up. Enjoy!
