Turkey Chili

Directions

Turkey Chili – Serves 8 to 10

Ingredients
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 slices hearty white sandwich bread, remove crust and cut in ½” cubes
• 1/4 cup soy sauce
• 6 garlic cloves, minced
• Salt and pepper
• 2 1/2 pounds 93%/7% ground turkey
• 4 tablespoons vegetable oil
• 3 onions, chopped fine
• 1 Red bell pepper, seeded and chopped fine
• 1/4 cup tomato paste
• 3 (16-oz) cans–1 kidney beans, 1 black beans and 1 pinto beans, drained and rinsed
• 1 (28-ounce) can fire roasted diced tomatoes,
• 1 (15-ounce) can tomato sauce
• 1 1/4 cups low-sodium chicken broth
• 1 tablespoon brown sugar
• 2 teaspoons canned chipotle chiles in adobo, minced
Instructions
• 1. Heat chili powder, cumin, and oregano in large nonstick skillet over medium heat, stirring frequently, until fragrant, about 1 minute. Set aside in small bowl.
• 2. Using a large fork 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 onion and bell pepper until softened, 6 to 8 minutes. Move the onion/pepper mix away from center of skillet and stir in tomato paste, and remaining garlic and cook until paste begins to darken, 1 to 2 minutes. Add remaining toasted spices and stir to everything together to combine. Transfer to slow cooker.
• 4. Add 2 tablespoons of oil to skillet and add the turkey mixture, breaking up meat into 1-inch pieces with wooden spoon, until no longer pink, about 5 minutes. Transfer to slow-cooker insert.
• 5. Stir beans, tomatoes, tomato sauce, broth, brown sugar, and chipotle into slow cooker.
• 6. Cover and cook on high for 1 hour then turn to low until turkey is tender, 4 to 6 hours (stirring every hour). Season with salt and pepper if needed.
• Serve with sour cream, chopped scallions or chives, saltines, oyster crackers, shredded cheese, lime wedges and or fritos.

• (Chili can be refrigerated in airtight container for 3 days.)