Slow Cooker Method

1. Brown meat in a sauté pan over medium-high heat. If using ground turkey, add a little olive oil so it doesn’t stick (ground beef typically has enough fat on its own).
2. Once the meat starts to brown, add onions, garlic, and bell peppers to the pan and sauté over medium heat for about 5 minutes, until vegetables begin to soften. Transfer everything to the slow cooker.
3. Add remaining ingredients except beans and toppings. Cook on low for 6 hours or high for 4 hours. If it gets too thick, add more broth 1/2 cup at a time.
4. Stir in beans once cooking is complete.

Stovetop Method

1. In a large Dutch oven or stock pot, brown meat over medium heat, stirring consistently (see note above on oil and ground turkey).
2. Once it begins to brown, about 5 minutes, add onion, garlic, and peppers and sauté until they begin to soften, about 5 minutes.
3. Add remaining ingredients except beans. Cover and bring to a boil, then reduce heat to low and simmer, covered, for at least 30 minutes and up to 2 hours, stirring occasionally (crack the cover slightly if it starts to boil). The longer it simmers, the more flavorful it becomes. Add more broth 1/2 cup at a time if it gets too thick.
4. Stir in beans once cooking is complete.

Serve with optional toppings and crusty bread or cornbread.