Turkey Chili In the Slow Cooker

• Meat

  • 2 lbs Ground turkey

• Produce

  • 6 Garlic cloves
  • 1 Green onions
  • 1 Jalapenos
  • 2 (15-ounce cans Kidney beans, dark red
  • 3 Onions, diced (about 3 generous cups
  • 1 tsp Oregano, dried
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 1 1/2 cups Beef broth
  • 1/4 cup Tomato paste

• Condiments

  • 1 Black olives
  • 2 tsp Chipotle chile in adobo sauce, canned
  • 3 tbsp Soy sauce
  • 1 (15-ounce can Tomato sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1/4 cup Chili powder
  • 1/2 tsp Pepper
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 2 slices White or wheat sandwich bread, high-quality

• Dairy

  • 1 Cheddar cheese
  • 1 Sour cream
  • 1/4 cup Whole milk

Found on gooddinnermom.com

Description

Ingredients

• For the chili:
• 2 slices high-quality white or wheat sandwich bread, torn into quarters
• ¼ cup whole milk
• 2 pounds ground turkey (I recommend 93% lean)
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 Tablespoons vegetable oil
• 3 onions, diced (about 3 generous cups)
• ¼ cup chili powder
• ¼ cup tomato paste
• 6 garlic cloves, minced
• 1 Tablespoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (or ¼ teaspoon for milder heat)
• 1 (15-ounce) can tomato sauce
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed (or 3¾ cups dried beans, soaked and cooked until softened)
• 1 (28-ounce) can diced tomatoes (I use fire-roasted for a slight charred flavor)
• 1½ cups beef broth (you can use chicken broth if you prefer)
• 3 Tablespoons soy sauce
• 1 Tablespoon brown sugar
• 2 teaspoons minced canned chipotle chile in adobo sauce (optional, I usually just add 1 teaspoon of the adobo sauce)
• Toppings- Optional, but not limited to:
• Shredded or cubed cheddar cheese
• Sliced jalapenos
• Diced green onions, including green parts
• Sour cream
• Black olives

Directions

• Mash bread and mild into paste in large bowl using a fork. Mix in ground turkey, ½ teaspoon salt, and ½ teaspoon using hands.
• Heat oil in a 12-inch skillet or pot over medium-high heat until shimmering. Add onions and cook until onions are softened, about 3 minutes.
• Add chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are lightly browned, about 4 minutes.
• Stir in turkey mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound (break up gently as ground turkey is usually pretty soft, so it doesnt become a mash).
• The bottom of your pan may develop a hard crust about now. Dont worry, just keep cooking everything until the turkey is not longer pink.
• Transfer the turkey mixture to your slow cooker.
• In the same skillet you cooked the turkey, turn off the heat and add the 15-ounce can of tomato sauce. Stir , scraping up any browned bits or crust. The crust will soften and mix into the tomato sauce. Pour this sauce into the slow cooker.
• Stir beans, diced tomatoes with juice, broth, soy sauce, brown sugar, and chipotles, if using, into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.
• Let chili settle for 5 minutes, then remove fat from surface using large spoon. Season with salt and pepper to taste and serve with toppings, if desired.