Dinner: Slow Cooker Turkey Chili Recipe

Ingredients

2 tablespoons olive oil
1-1/2 pounds ground turkey
1 medium onion, chopped
2 tablespoons ground ancho chili pepper
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 cup brewed coffee
3/4 cup dry red wine or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
Sliced avocado and chopped green onions

Instructions

In a large skillet, heat oil over medium heat. Add turkey and onion; cook 8-10 minutes or until meat is no longer pink, breaking up turkey into crumbles.
Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.
Cook, covered, on low 7-9 hours. Stir in beans; cook 15-20 minutes longer or until heated through. Top servings with avocado and green onions. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

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