1 can dark red kidney beans (16 ounces drained and rinsed)
1 can pinto beans (15 ounces drained and rinsed)
1 1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper or to taste
Sour cream and shredded cheddar for garnish (optional)
In a large nonstick skillet, or skillet lightly sprayed with cooking spray, cook the ground turkey, onion and green pepper until turkey is no longer pink inside. Transfer the mixture to the slow cooker.
Mix all the ingredients together in the slow cooker except for the Sour cream and shredded cheddar.
Cook on low heat for 6 – 7 hours or until the onion and green pepper are tender. Serve garnished with Sour cream and shredded cheddar