Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the turkey and break it up. Add in the onion and mushrooms. Lightly salt and pepper the turkey. Cook for about 5 minutes.
2. While turkey is cooking prepare the vegetables. Core the peppers and dice. Slice the zucchini in half lengthwise and then slice into half inch pieces. Press or mince the garlic.
3. Pour the v8 into the pot and scrape bottom of pot so that nothing is sticking. Add in the prepared vegetables, beans, tomatoes, lime juice, cumin, coriander and parsley. 
4. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to zero minutes. When time is up let the pot sit 10 minutes and then move valve to venting. Remove the lid.
5. Salt and pepper to taste. Ladle into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the turkey and break it up. Add in the onion and mushrooms. Lightly salt and pepper the turkey. Cook for about 5 minutes. Add to the slow cooker.
2. While turkey is cooking prepare the vegetables. Core the peppers and dice. Slice the zucchini in half lengthwise and then slice into half inch pieces. Press or mince the garlic. Add to the slow cooker.
3. Add in the V8, beans, tomatoes, lime juice, cumin, coriander and parsley. Stir.
4. Cover the slow cooker and cook on low for 4-6 hours.
5. Salt and pepper to taste. Ladle into bowls and serve.