Three Bean Turkey Chili

This is a fantastic, nutrient rich recipe to make on a Sunday morning and will last throughout the week. Or you can freeze a portion to easily reheat later.

3/4 cup chili beans (dried)

3/4 cup black beans (dried)

3/4 cup black eyed peas (dried)

1 28 ounce can chopped tomatoes

1 6 ounce can tomato paste

1 pound ground turkey breast

1 cup carrots (chopped)

1 onion (chopped)

3 cloves garlic (minced)

3 tablespoons chili powder

1 teaspoon ground cumin

2 cups chicken broth

1 cup zucchini (chopped)

1. Soak the beans in water overnight (8 hours). Drain and rinse.

2. Brown the ground turkey. (I like to use a non-stick pan to avoid added fat. It doesn’t make a difference in taste.)

3. Combine all of the ingredients in a slow cooker, EXCEPT for the zucchini. Cook on LOW for 7 hours.

4. Add the zucchini and cook for one hour.

5. Serve with shredded sharp cheddar cheese. Yum!

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