BEST Turkey Chili

Turkey Chili

This recipe I got from my friend BreeAnna, who has made it for us a few times. It has a little kick, just enough! Now, be aware this recipe leaves you with a TON of Chili, so make sure you have guests, or be willing to eat leftovers, or freeze some.

1/4 C chili powder

1 Tbsp ground cumin

1 tsp dried oregano

2 slices hearty white sandwich bread, torn into peices

1/4 C soy sauce

6 garlic cloves, minced

salt and pepper

2 pounds ground Turkey

3 Tbsp vegetable oil

3 onions, chopped fine

1 bell pepper, seeded and chopped (i use green pepper)

1/4 C tomato paste

2 (16-oz) Can Kidney beans, drained and rinsed

1 (28 oz) can diced tomatoes, drained

1 (15 oz) can tomato sauce

1 1/4 C low sodium chicken broth

1 Tbsp brown sugar

2 tsp minced canned chilies in adobo sauce

1. Heat chili powder, cumi, 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 1/2 tsp pepper in large bowl until smooth. Add ground turkey and gently knead until well combined.

3. Heat 2 Tbsp 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 7 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, brown sugar, and chipolte 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.)