Ingredients:

• ½ - 1 pound of lean ground turkey (you can use lean ground beef if you want, but turkey is best)
• 2 chopped yellow onions
• 2 sliced celery stalks
• 1 yellow pepper, deseeded and diced
• 10 oz of fresh white mushrooms
• 1 large jalapeño pepper, deseeded and minced
• 1 large minced garlic clove
• 2  14-1/2 oz cans diced tomatoes
• 1  15-1/2 oz can of black beans, rinsed and drained
• 3 cups water
• 2 Tbsp tomato paste
• 1-1/2 tsp chili powder (I used a little over 2 tsp for an extra kick)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp sea salt
• 3 Tbsp fresh chopped cilantro
• Nonstick vegetable oil

Directions

1. Spray a large nonstick pan with the nonstick veggie oil cooking spray, set over medium heat.
2. Add in the ground beef or turkey, and cook until browned. Drain off any fat or grease.
3. Add in the onions, celery, yellow pepper, mushrooms, jalapeno, and garlic. Cook while stirring occasionally until the veggies are softened; 5-10 mins depending on your stove.
4. In a crock pot mix together the tomatoes, beans, water, tomato paste, chili powder, cumin, oregano, salt, cilantro, and stir together and set to high.
5. Finally, mix the meat and veggies into the crock pot, stir, and let heat for 45 minutes, to 1 hour.

* I top it with some shredded cheese, and a simple guacamole mixture of avocado, some cilantro, and a splash of lime juice.