Amy’s Turkey Chili

Adapted from Haylie Pomroy

Ingredients

1 to 1½ pounds lean ground turkey
½ cup diced red onion, or more if desired
2 Tbsp fresh parsley or cilantro
1 heaping Tbsp chili powder
1 Tbsp minced garlic
½ tsp. crushed red chili flakes
15-ounce can white beans*
15-ounce can kidney beans*
15-ounce can black beans*
15-ounce can pinto beans*
15-ounce can lentils or adzuki beans*
4 cups chopped zucchini
28-oz can crushed tomatoes
1 heaping tsp. sea salt - to taste

Optional: Top with Cheddar Cheese

    *Substitute if needed 

Directions

1. Brown the turkey in a skillet and drain.
2. Turn a slow cooker to high setting. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside. This can also be done in skillet. 
3. Open and partially drain all 5 cans of beans. Save liquid and use to adjust consistency of chili. 
4. Puree 1/2- 3/4 of the canned beans in a food processor.
5. Add pureed beans, whole beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours or bake in 350 degree oven.
6. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.
7. Top with Cheddar Cheese if desired.
8. Serve as hot appetizer, side dish, or main course.