Ingredients:
1.3 lb (20 oz) – 99% lean ground turkey breast
1 – small onion, chopped
1 (28 oz) can – diced tomatoes, drained
1 (16 oz) can – tomato sauce
1 (4.5 oz) can – chopped chilies
1 (15 oz) can – chickpeas, drained
1 (15.5 oz) can – black beans, drained
1 (15.5 oz) can – small red beans, drained
2 tbsp – chili powder
1 tsp – cumin
1 Sprig – cilantro (chopped)
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro for topping
optional toppings, shredded cheddar, avocado, sour cream, etc
Directions:
Slow Cooker:
Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
Cook on high 6 to 8 hours or low 10 to 12.
Garnish with onions, cilantro and your favorite toppings.
Instapot:
Press saute, spray with oil and brown the turkey and onion, breaking the meat up with a spoon until cooked through. Add the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
Cook on high pressure 25 minutes. Natural release.
Garnish with onions, cilantro and your favorite toppings.
