Ingredients

• 3 tablespoons olive oil , divided
• 1 pound lean ground turkey
• 1 cup red bell pepper , chopped
• 3 cloves garlic , minced
• 1 , 16 ounce
• 1 , 16 ounce
• 1 , 15 ounce
• 1 cup rinsed and drained canned black-eyed peas
• 1 dried habanero chile pepper , chopped
• 1 cup frozen corn kernels
• 1 tablespoon packed brown sugar
• 1 tablespoon dried basil
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried sage
• salt to taste

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey; cook until no longer pink and evenly browned, about 10 minutes. Transfer to a slow cooker using a slotted spoon; drain any oil from the skillet.
2. 2 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add bell pepper and garlic; cook until tender, about 3 minutes. Stir into turkey.
3. 3 Stir kidney beans, black beans, tomato sauce, black-eyed peas, and habanero into turkey mixture. Cover slow cooker. Cook on High for 2 hours or on Low for 6 hours.
4. 4 Stir in corn, brown sugar, basil, Worcestershire sauce, and sage; cook 1 hour more. Season with salt.

Nutrition per serving