Place the turkey in a large skillet over medium heat. Cook, stirring, until browned. Drain grease.
Add the onions, bell peppers, garlic and jalapeno peppers (if using). Cook for 3 to 5 minutes. Add the chili powder, cayenne pepper (if using), oregano, cumin, salt and pepper. Mix well.
Transfer turkey mixture to a crock pot. Add cannellini beans, butter beans, corn and chicken broth. Cook on low heat for 6 hours. Serve warm, topped with shredded mozzarella cheese.
MAKE THIS RECIPE ON THE STOVE TOP VS CROCK POT
Instead of transferring turkey mixture to a slow cooker, add to a large heavy saucepan or Dutch oven. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook for 2-3 hours, stirring occasionally to avoid burning.
- To boost flavor in this recipe, replace ground turkey with pork.
- If unable to find butter beans, use another can of cannellini beans.
- Delicious topping options: shredded cheddar cheese, sour cream, sliced green onions, saltine crackers or pickled jalapeno peppers.
- Omit jalapeno peppers and cayenne pepper for a mild dinner.
Calories: 386kcal | Carbohydrates: 49g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1064mg | Potassium: 907mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1211IU | Vitamin C: 40mg | Calcium: 133mg | Iron: 5mg
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