Delicious Turkey Chili in a Crock Pot

Ingredients:

1 Pound - Lean Ground Turkey
1 Onion, chopped as finely as you'd like
3 Tbs Chili Powder
1 Tbs Red Pepper Flakes
1.5 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp paprika
heaping dash of pepper
1/4 tsp of salt (I used pink salt)
1 1/2 tsp minced garlic (I use the pre-minced kind that comes in a giant container from Costco)
1 tsp  dried parsley
1 15 oz can of black beans, drained
1 15 oz can pinto beans, with juice
1 15 oz can kidney beans, with juice
1 28 oz can of diced tomatoes
1 6 oz. can tomato paste
1 15 oz can of corn or bag of frozen corn
2 diced sweet peppers (I used 2 1/2, because I had half of a yellow pepper in the fridge)

Directions:

1) Begin by browning turkey on the stove, once mostly browned, drain any excess of fat left in the pan. 

2) Add chopped onion and minced garlic to the pan and cook for a few minutes until onions become translucent. Once done, add to the bottom of a medium-large crock pot (you never want to fill a crock pot all the way to the top).

3) Add the rest of the ingredients into the crock pot. Once all added, stir together. 

4) Cook on low for 6 hours or high for 3 hours. Stirring a few times throughout the process. You can also choose to use less chili powder and pepper flakes, and taste test half way through to see if more needs to be added to adjust to your spice preference. 

My favorite way to serve chili is over spaghetti noodles with cheddar cheese and sour cream. But I can also attest that chili is wonderful paired with cinnamon rolls!

Enjoy!