In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink.

Add garlic, cook 1 minute longer. Drain

Transfer to a 4qt slow cooker. Stir in tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through. Serve with optional toppings if desired.