Crockpot Turkey Chili

Usually I make a southwestern vegetarian chili that I just made up by throwing a bunch of stuff in my crockpot but this time I had some ground turkey on hand because Eva loves nachos made with ground turkey (the girlie has never had beef and claims she never wants to….)
So I looked on Pinterest and found this recipe and thought it would be a good starting point.

Below is the original recipe. The things I changed were

1. I used about half the amount of ground turkey
2. I added a can of black beans
3. After cooking the onions, garlic, turkey, red pepper and spices I put them in the crock pot and added the rest of the stuff into that to cook for a few hours.

It turned out super good and I think just as good without the turkey if you wanted to keep it vegetarian. Remember to switch the chicken broth to veggie broth.

INGREDIENTS
2 teaspoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1 medium red bell pepper, chopped
1 pound extra lean ground turkey or chicken (99%)
4 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, plus more to taste
1 (28-ounce) can diced tomatoes or crushed tomatoes
1 1/4 cups chicken broth
2 (15 oz) cans dark red kidney beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
For topping: cheese, avocado, tortilla chips, cilantro, jalepenos

INSTRUCTIONS

Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.

*photo and recipe by ambitious kitchen