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Slow Cooker Turkey Chili
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(Don't use fat free 99% turkey) Serves 8-10
1/4 cup chili powder
1 Tblsp ground cumin
1 tsp dried oregano
2 slices good sandwich bread, torn into pieces
1/4 cup reduced sodium soy sauce
6 garlic cloves, minced
2 lbs ground turkey
3 Tblsp 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 cups low sodium chicken broth
1 Tblsp brown sugar
2 Tsps minced, canned chipolte chiles in adobo
Heat chili powder, cumin and oregano in large nonstick skillet over medium heat, stirring frequently, until fragrant, about 1 min.
Mash bread, soy sauce, 1 tablespoon toasted spices, half of garlic, and 1/2 tsp pepper in large bowl until smooth. Add ground turkey and knead until combined.
Heat 2 Tblsps oil in skillet until shimmering. Cook turkey mixture, breaking up meat into pieces, until no longer pink. Transfer to slow cooker insert. Add onion, bell pepper, and remaining oil to skillet and cook until softened. Stir in remaining toasted spices, tomato paste, and remaining garlic and cook until paste begins to darken, 1-2 mins. Transfer to slow cooker
Stir beans, tomatoes, tomato sauce, broth, brown sugar, and chipolte into slow cooker. Cover and cook on low 4-6 hours.
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