Clean Eating Turkey and 6 Bean Chili

Although the weather isn't at -20 this weekend, winter always makes me crave hot hearty meals like soups and chilis. Chili is sort of my "go to" slow cooker meal because prep time is low, and the ingredients are usually always in my house. This week I decided to try a different variation of beans, and I also decided to make it a little spicier than usual.

Ingredients
-1.5-2 lbs ground turkey
-1 medium onion
-5 white mushrooms
-1 can no salt added tomato sauce
-1 can no salt added diced tomatoes
-1 can no salt added 6 bean medley (red kidney beans, black-eyed peas, white kidney beans, romano beans, baby lima beans, chickpeas)
-1 can no salt added tomato paste
-2 tbsp chili powder
-2 tsps cumin
-2 tsps garlic powder
-red chili flakes (I used about a tablespoon, but use more or less depending on how spicy you like your chili)
-pepper to taste

***You can find no salt added options in most grocery stores now. I used Hunt's tomato sauce and paste, and PC Blue Menu brand diced tomatoes and beans***

This was the first time I have added lima beans, chickpeas, and romano beans to a chili. I enjoyed the added textures and tastes, plus it adds more nutrition to the meal which never hurts.

1. Brown ground turkey.
2. Dice onion and mushrooms and add to meat. Cook until onion is translucent.
3. Place cooked meat mixture into slow cooker.
4. Add remaining ingredients and stir well to combine.
5. Cook in slow cooker on low for 5-6 hours.

ENJOY!