Ingredients:

• 1 lb ground turkey sausage


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 red bell pepper, chopped


• 1 can 15 oz black beans, drained and rinsed


• 1 can 15 oz kidney beans, drained and rinsed


• 1 can 15 oz pinto beans, drained and rinsed


• 1 can 28 oz crushed tomatoes


• 1 can 8 oz tomato sauce


• 1 cup vegetable broth


• 1 tablespoon chili powder


• 1 teaspoon cumin


• 1 teaspoon smoked paprika


• 1/2 teaspoon oregano


• Salt and pepper, to taste


• Optional toppings: avocado, cilantro, lime wedges, vegan sour cream

Instructions:

Break up the turkey sausage into crumbles and cook it in a skillet over medium-low heat until it turns brown

Get rid of any extra fat

Put the bell pepper, onion, and garlic in the pan

Keep cooking for two to three minutes more, until the vegetables begin to get soft

Put the cooked vegetables and sausage in a slow cooker

Put black beans, kidney beans, pinto beans, tomato sauce, vegetable broth, chili powder, cumin, oregano, salt, and pepper in the slow cooker

Also add the crushed tomatoes

Use a stir to mix

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

If you want, you can serve it hot with avocado, cilantro, lime wedges, and/or vegan sour cream on top