Turkey Chili with Cumin

Serves 10 in about 4 hours. The slow cooker brings bay leaves and mexican oregano together.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 large bay leaves
• 1 cup celery, diced
• 5 cloves garlic, minced
• 2 lbs ground turkey
• 1 ½ teaspoons kosher salt, divided (or 1 tsp table salt)
• ½ teaspoon pepper
• 1 7-ounce can diced green chiles (mild)
• 1 7-ounce jar roasted red bell peppers, chopped
• 1 14-ounce can diced tomatoes (with juice)
• 2 14-ounce cans tomato sauce
• 2 15-ounce cans black beans, drained and rinsed
• 2 15-ounce cans red kidney beans, drained and rinsed
• 1 15-ounce can garbanzo beans, drained and rinsed
• ½ teaspoon chipotle chili powder (or 1 chipotle in adobo sauce)
• 2 teaspoons mexican oregano (or regular) dried
• 2 tablespoons cumin
• 3 tablespoons chili powder

Method

1. Warm a skillet on med-high heat. When hot, add the olive oil. Then add the onions, bay leaves, and celery. Simmer while stirring now and then, until celery and onion are just softened.
2. Tip in garlic, cook for about 30 seconds, while stirring the whole time.
3. Stir in the ground turkey, 1 tsp of the salt, and pepper. Cook, stirring and breaking up the meat, until done.
4. Move the meat mixture to a 6 qt or larger slow cooker.
5. Stir in all remaining ingredients to the crock and mix well.
6. Simmer on Low for 7-8 hours, or High for 3-4 hours.
7. Taste and adjust salt or seasonings, if needed.
8. Plate with some corn bread, and any toppings you like.

More slow cooker ideas are in the slow cooker collection.