1red or green bell pepper, seeds and ribs removed, diced
1jalapeno pepper, seeds and ribs removed, minced
1and 1/2 teaspoons ground cumin
1/2teaspoonfresh ground black pepper
1/2teaspooncayenne pepper (use less if you're sensitive to spice)
(1) 28 ounce can diced tomatoes in tomato juice (don't drain!)
(2) 15 ounce cans kidney beans, rinsed and drained
(1) 15 ounce cans pinto beans, rinsed and drained
1/4cupfresh lime juice
Cilantro or parsley, chopped, for garnish (optional)
Sour cream, for garnish, optional
Grated cheese, for garnish, optional
Extra lime wedges, for garnish, optional
Heat a large skillet over medium-high heat. Add in the ground turkey and cook for 8 to 10 minutes, or until no longer pink, breaking the meat up with a wooden spoon as it cooks. Add in the olive oil, celery, carrot, onion, bell pepper, and jalapeno pepper; cook for another 5 minutes, or until softened. Add in the garlic, chili powder, cumin, Italian seasoning, salt, black pepper, and cayenne pepper and cook for another minute.
Transfer mixture into a 5-qt (or larger) slow cooker. Stir in the diced tomatoes, tomato puree, kidney beans, pinto beans, vegetable broth, and frozen corn, mixing well to combine. Cover and cook on low for 8 hours. Stir in the lime juice right before serving! Garnish with cilantro, sour cream, and cheese, if desired. Serve warm, with extra lime wedges.