Cook’s notes: Serve this delicious chili with corn muffins. The red, orange, and yellow from the peppers and corn contrast nicely with the dark beans. You can also use 1 can black beans and 1 can pinto beans. This chili cooked in the slow cooker has more integrated flavor than stovetop chili.
Makes 4 quarts
16 to 20 oz. (1 to 1.25 lb.) ground turkey
1/2 yellow onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 orange bell pepper, chopped
4 oz. can mild green chiles
28 oz. can crushed tomatoes
15 oz. can diced fire-roasted tomatoes
2 cans (15 oz.) black beans, rinsed and drained
~15 oz. can whole kernel corn, rinsed and drained
1 Tablespoon Mild Chili Spice Mix (or 1 Tablespoon mild chili powder)
1 Tablespoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Optional toppings for serving: shredded cheese, scallions, sour cream, etc.
Lightly coat a slow cooker with cooking spray.
In a medium skillet over medium-high heat, add a small amount of oil. Sauté the onion and garlic for a few minutes to soften. Add ground turkey. Crumble and cook until almost cooked through but still slightly pink, 4-5 minutes. Drain excess liquid.
Add turkey to your slow cooker along with all remaining ingredients (bell pepper to ground pepper). Stir until combined.
Cover the slow cooker and cook on Low for 6 hours, or High for 4 hours, stirring occasionally.
Once cooked, taste and adjust seasonings as desired. Ladle into individual serving bowls and top with any desired toppings.
Source: Adapted from The Comfort of Cooking (made it less spicy; added corn; changed beans; changed method to cook garlic and onion with turkey; reduced salt)