- 1 pound ground turkey
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1 clove garlic, minced
- 2 (14.5 ounce) cans red kidney beans, undrained
- 1 (16 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 teaspoons chili powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat a large skillet over medium-high heat. Cook and stir turkey, onion, bell pepper, and garlic together in the hot skillet until the turkey is completely browned, 5 to 7 minutes; transfer to the crock of a slow cooker.
- Stir kidney beans, diced tomatoes, tomato sauce, chili powder, basil, salt, and black pepper into the turkey mixture.
- Cook on Low for 4 hours.