Spicy Turkey Chili

i have done so many variations of the chili that i have lost count. it's such a great winter meal and so easy to make. just throw everything into the crock pot and 8 hours later when you get home, it's done. i love to have it for lunches during the week.

i made this version spicier and added avocado and a dollop of the spicy lime sour cream i made the other day. so good! if only i had some cornbread to go with it. i am still working on perfecting my cornbread recipe . . .

this chili can be changed really easily too. add kidney beans if you like those, add more veggies (mushrooms and zucchini are good in this too although not traditional chili additions), omit the turkey and add more beans if you want vegetarian, use ground beef or bison if you want red meat. lots of possibilities. use your imagination!

Turkey Chili

1 lb ground lean turkey (i use 99% fat free)
1 medium onion, chopped
1 green pepper, chopped
1 orange pepper, chopped
1 large zucchini, chopped
1 jalapeno, seeded and minced (add another if you like it spicier)
15 oz can black beans, drained and rinsed
15 oz can no salt added corn, drained (frozen corn works too)
15 oz can diced tomatoes and green chilies
28oz crushed tomatoes (no sugar added)
2 tbs cumin
2 tbs chili powder
1 tbs garlic powder
1/2 tbs onion powder
2 tsp salt
1/2 tsp red pepper flakes (adjust depending on your spice level)

brown turkey in skillet over medium high heat until just cooked through. dump into crock pot along with all other ingredients. stir well and cook on low for 8-10 hours.