Slow-Cooker Turkey Picadillo

• 1 tablespoon extra-virgin olive oil
• 2 pounds ground turkey
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 cup water
• 2 tablespoons tomato paste
• 2 tablespoons red-wine vinegar
• 2 cups diced onion
• 2 cups chopped seeded bell peppers
• 1 cup frozen corn kernels, thawed
• 1/2 cup pitted green olives, sliced
• 5 cloves garlic, minced
• 1 28-ounce can low-sodium diced tomatoes
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper to taste

Directions:

• Heat oil in a large skillet over medium-high heat. Add bison (or beef) and sausage and cook, breaking up the bison (or beef) with a wooden spoon, for 5 to 6 minutes. If necessary, transfer to a colander and drain any extra fat, then return to the skillet.
• Add chili powder, cumin, oregano and cinnamon; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato paste and vinegar until combined.
• Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in onion, peppers, corn, olives and garlic. Add tomatoes with their juice.
• Cover and cook on High for 4 hours or Low for 7 to 8 hours. Stir the picadillo to combine and season with salt and pepper.