Slow Cooker Turkey and Veg Chili Recipe

Chop the onion, carrot, bell peppers, and mushrooms into small cubes.
½ onion, 1 large carrot, 1 green bell pepper, 1 red bell pepper, 5-6 button mushrooms
If you have an Instant Pot Duo Crisp, add a tablespoon of oil and turn the setting to sauté on low.
Add the onions, carrots and cook for 2 minutes until softened then add the rest of the veggies. If you are using thawed ground meat add it as well and break it up using a spatula.
1 lb ground turkey
Now add the diced tomatoes, passata and all the spices and stir well.
27 oz canned diced tomato, 23 oz passata, 2 tsp Paprika, 1 tbsp chili powder, 2 tsp garlic powder, ½ tsp smoked paprika, ½ tsp coriander, 2 tsp sugar, 1 tsp salt, ¼ tsp pepper
If you are using frozen ground turkey add it now as well and cover in the sauce as much as you can making sure the meat is not sitting directly on the bottom of the crockpot.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours.
With about 30 minutes left, open and drain the canned corn and rinse the black beans. Add the corn and kidney beans to the pot. If you used frozen meat take an extra minute to break up the meat using a spatula. Close the lid and cook for the remaining 30 minutes.
1 cup canned kidney beans, 1 cup corn
Serve on its own or topped with sour cream, avocado and jalapenos.