Because this recipe contains a large amount of starchy legumes, it counts

as a Grain as well as a Protein and Veggie serving. No need to add an additional

Grain, even if the meal map specifies a Grain.

1 pound lean ground turkey (or buffalo meat), browned and drained

1/2 cup chopped red onions

2 heaping tablespoons chili powder

2 tablespoons minced garlic

2 tablespoons parsley or cilantro

1 teaspoon crushed red pepper flakes (optional)

15-ounce can white beans

15-ounce can kidney beans

15-ounce can black beans

15-ounce can pinto beans

15-ounce can lentils or adzuki beans

4 medium zucchini, chopped

4 cups (32 ounces) red bell pepper tomato soup or tomato soup

1 heaping teaspoon sea salt

1/2 avocado, diced

Put meat, onions, chili powder, garlic, parsley or cilantro, and crushed red

pepper flakes into a slow cooker on high.

Cover and set aside while prepping the remaining ingredients.

Open and drain all cans of beans. Add the beans, zucchini, and the soup

to the pot and stir well.

Cook on high for 4 to 5 hours, or low for 6 to 8 hours.

Stir and taste occasionally, adjusting seasonings as needed.

Add the sea salt just before serving to preserve its nutrients.

Serve with diced avocado.