Turkey Chili Soup and Corn-Free Cornbread

Last night I made Turkey Chili Soup. It's similar to my Bison Chili. This time I cut back on the beans, and added carrots and chicken stock. It tastes a lot like chili but is a little thinner, and with the carrots it seems more like a soup. It turned out spicier than I intended. If you don't like spicy, I would cut down the cayenne pepper.

I had hoped that Tommy might see the chunks of turkey and carrots and at least eat part of it. Alas, he refused to try the soup. Oh well. At least he had eaten a big lunch and did eat the Corn-Free Cornbread. 

Turkey Chili Soup

1 lb ground turkey
1 tsp minced garlic
1 Tbsp ground cumin
2 tsp garlic powder
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/2 tsp ground black pepper
2 14.5 oz cans diced tomatoes, undrained
2 cups chicken stock
15 oz cans Great Northern beans, rinsed and drained
3 carrots, peeled and sliced
1 medium onion, diced
1 red bell pepper, diced

1. Brown turkey and minced garlic in a large skillet. Then add the cumin through black pepper. 
2. Add the meat mixture and the remaining ingredients into a slow cooker.
3. Cook on high for 4 hours or low for 8 hours