Slow Cooker Turkey Chili

By calypan

from 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 garlic cloves, minced
• Salt and pepper
• 2 pounds 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 cups low-sodium chicken broth
• 1 tablespoon brown sugar
• 2 teaspoons minced canned chipotle chiles in adobo

Preparation

Step 1

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.)