Turkey Chili

1 lb Ground Turkey Breast

1/2  of a Vidalia onion, diced

2 T. fresh parsley leaves, minced

2 garlic cloves, minced

1 T. chili powder or to taste

1/4 t. chili pepper paste or to taste

1 (15 oz) can black beans

1 (15 oz) can kidney beans (I used ranchero for a little extra zing)

1 (15 oz.) can great northern beans

1 (15 oz) can lentils

1 large zucchini, diced (about 4 cups)

4 cups chunky tomato soup, not milk based (I used 2 different brands)

1 t. seasalt or to taste


Place the turkey, onion, garlic, chili powder and chili pepper in a large, non stick skillet over med high heat.  Cook and stir until turkey is browned and onions are tender.  Remove to a slow cooker. Pour the soup into the skillet and cook over med high heat, deglazing the pan by bringing the soup to a boil and scraping up any brown bits that were stuck.  Pour over the turkey.  Rinse the beans and lentils and ad to the slowcooker along with the zucchini.  Stir to combine and cook on high heat for 4- 5 hrs or on low heat for 6-8 hrs.  Stir in salt, taste and season as needed.