PREP VEGGIES: Trim off the ends of the zucchini + cut it down the center lengthwise before chopping into half-moons (about ½” thick). Cut the celery and carrots into thick ½” pieces as well. If your carrots are rather large (ie: if they are closer to the circumference of the zucchini), cut those into bite-sized half-moons instead of rounds so they are easier to eat.
COOK VEGGIES: Preheat a pan over medium heat. Add ½ tbs cooking oil to the pan. Add onion and a sprinkle of salt. Sauté onion for a few minutes, until almost translucent. Then add celery and carrots and cook for a few minutes (or until slightly softened). While you wait for the veggies to cook through, open all the canned ingredients (the tomatoes + beans). Pour the diced tomatoes (liquid included) straight into the slow cooker, liquid and all. For the beans, drain the liquid from the can first and rinse them well before adding them to the bottom of the crockpot too. When the veggies are done cooking, add them to the crockpot as well.
BROWN THE TURKEY: Add the remaining ½ tbs of oil to a large pan over medium-high heat. Add the ground meat and begin browning the turkey. After a minute or two, add the chili powder + oregano + garlic powder + 2 tbs of water and stir until well coated. The water will help rehydrate the dried spices so the flavors can really adhere to the meat. Turn off heat and add entire contents of pan to the crockpot.
TURN ON THE SLOW COOKER: Add 1 teaspoon of salt to the crockpot. Stir. Cover and cook on low for 8 hours (or on high for 4 hours).
Notes
*I used canned tomatoes WITH salt. If you use the kind without, adjust seasoning to taste.**I used an equivalent amount of baby carrots because that’s what we had on hand in the fridge AND because they fit really well on a spoon. Use whatever you prefer or have available.