1 1/4 pounds lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) container crushed tomatoes
2cups black beans, rinsed and drained
1 cup tomato sauce
2 tbsp chili powder (or more if you choose, depending on your chili powder’s specific flavor)
1/2 teaspoon salt
Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 7 ingredients until well blended.
Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings.