Veggie-Packed Turkey Chili with Black Beans

Stovetop Instructions:

1. In a large heavy pot such as a Dutch oven, over medium-high heat, sauté the diced 1 onion and diced 1 red bell pepper in 2 tablespoons olive oil until softened and starting to brown (3-5 minutes).
2. Add the minced 3-4 cloves garlic, 1 tablespoon chili powder, ½ tablespoon cumin, ½ tablespoon smoked paprika, ½ tablespoon garlic powder, and ¼ teaspoon cayenne pepper and stir to coat, continuing to cook for about one minute until fragrant.
3. Add diced 1 large zucchini and the 1 lb. ground turkey and break apart, cooking until the turkey is fully cooked and browned and the zucchini has softened a bit.
4. Add the 1 cup chicken or beef broth, 1 tablespoon cocoa powder, 1 cup frozen corn, drained and rinsed 15 oz. canned black beans, 15 oz. canned crushed tomatoes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir to combine and bring to a boil.
5. Cover the pot and simmer on low heat (I like using the back burner for this) for at least 30 minutes (but if you have the time, you can let it simmer for hours on low heat, stirring occasionally. I cooked mine for about 4 hours. The longer you simmer, the more flavor will develop).
6. Serve with fixings as desired.

Slow Cooker Instructions:

1. In a large pot or skillet over medium-high heat, sauté the diced 1 onion and diced 1 red bell pepper in 2 tablespoons olive oil until softened and starting to brown (3-5 minutes). Add the minced 3-4 cloves garlic, 1 tablespoon chili powder, ½ tablespoon cumin, ½ tablespoon smoked paprika, ½ tablespoon garlic powder, and ¼ teaspoon cayenne pepper and stir to coat, continuing to cook for about one minute until fragrant. Add the 1 lb. ground turkey and break apart, cooking until it's fully cooked and browned.
2. Transfer everything from the skillet into a large slow cooker. Add the diced 1 large zucchini, 1 cup chicken or beef broth, 1 tablespoon cocoa powder, 1 cup frozen corn, drained and rinsed 15 oz. canned black beans, 15 oz. canned crushed tomatoes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir to combine.
3. Cook on low for 7-8 hours or high for 3-4 hours. Serve with fixings.

Pressure Cooker / Instant Pot Instructions:

1. Set your instant pot to the "sauté" setting. Add the 2 tablespoons olive oil, diced 1 onion, and 1 red bell pepper, and sauté until softened and starting to brown, about 5 minutes. Add the minced 3-4 cloves garlic, 1 tablespoon chili powder, ½ tablespoon cumin, ½ tablespoon smoked paprika, ½ tablespoon garlic powder, and ¼ teaspoon cayenne pepper. Stir to coat and continue to cook for about one minute, until fragrant. Add the 1 lb. ground turkey and cook, breaking it apart, until fully cooked.
2. Add the diced 1 large zucchini, 1 cup chicken or beef broth, 1 tablespoon cocoa powder, 1 cup frozen corn, 15 oz. canned black beans, 15 oz. canned crushed tomatoes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir together and turn off the "sauté" function on the pressure cooker.
3. Cover and seal the Instant Pot and set to "manual, high" for 20 minutes. Once the time has completed, allow the pressure cooker to come down from pressure for 10 minutes, then carefully flip the quick release valve to release the remaining pressure. Open once the float valve indicates it's safe to do so.
4. Serve with fixings as desired.