1 tablespoon (15 ml) olive oil
2 pounds (900 grams) ground turkey
1 16-ounce (450 grams) kidney beans
1 28-ounce (790 grams) can crushed tomatoes
1 28-ounce (790 grams) can diced tomatoes
1 cup (240 grams) chicken broth
1 cup (240 grams) frozen corn
½ cup (120 grams) sliced mushrooms
1 green pepper, chopped
1 onion, chopped
2 tablespoons (30 ml) chili powder
2 tablespoons (30 ml) paprika
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) salt
½ teaspoon (2.5 ml) dried oregano
½ teaspoon (2.5 ml) freshly ground black pepper
½ teaspoon (2.5 ml) cayenne pepper
Heat the oil in a skillet over medium heat. Add the ground turkey and cook, stirring occasionally, until turkey is no longer pink.
Add turkey to slow cooker, along with all other ingredients. Stir to combine. Place lid on slow cooker, set to low and cook for 6 hours.