Slow-Cooker Turkey Chili
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| Yield | 8 - 10 |
| Meal type | Main Dish |
| Source | Cook's Country |
Ingredients
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 slices hearty white sandwich bread, torn into pieces
- 1/4 cup soy sauce
- 6 cloves garlic, minced
- salt and pepper
- 2lb ground turkey
- 3 tablespoons vegetable oil
- 3 onions, chopped fine
- 1 bell pepper, seeded and chopped
- 1/4 cup tomato paste
- 2 (16 ounce) cans kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes, drained
- 1 (15 ounce) can tomato sauce
- 1 1/4 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 2 teaspoons minced canned chipotle chiles in adobo
Directions
| 1. | |
| Heat chili powder, cumin, and oregano in large nonstick skillet over medium heat, stirring frequently, until fragrant, about 1 minute. Set aside. | |
| 2. | |
| Using potato masher, mash bread, soy sauce, 1 tablespoon toasted spices, half of garlic, and ½ teaspoon pepper in large bowl until smooth. Add ground turkey and gently knead until well combined. | |
| 3. | |
| Heat 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Cook turkey mixture, breaking up meat into 1-inch pieces with wooden spoon, until no longer pink, about 5 minutes. Transfer to slow-cooker insert. Add onion, bell pepper, and remaining oil to now-empty skillet and cook until softened, 6 to 8 minutes. Stir in remaining toasted spices, tomato paste, and remaining garlic and cook until paste begins to darken, 1 to 2 minutes. Transfer to slow cooker. | |
| 4. | |
| Stir beans, tomatoes, tomato sauce, broth, brown sugar, and chipotle into slow cooker. Cover and cook on low until turkey is tender, 4 to 6 hours. Season with salt and pepper. Serve. (Chili can be refrigerated in airtight container for 3 days.) | |