1
Brown the turkey in a skillet and drain.
2
Turn a slow cooker to high setting.
3
Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot.
4
Stir, cover, and set aside.
5
Open and partially drain all five cans of beans; I leave a little liquid in to make my chili a little juicier.
6
Add the beans, zucchini, and soup to the cooker. Stir well. Keep the cooker set on high for 4 to 5 hours, or adjust heat to low and simmer for 6 to 8 hours. Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving to best preserve its nutrients.
