Ingredients

The following ingredients have 8 Servings
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 7 cloves garlic, minced
  • 2 large jalapeno peppers, seeds removed and flesh finely chopped
  • 1 serrano pepper, seeds removed and flesh finely chopped
  • 32 ozs diced tomatoes
  • 1 tbsp tomato paste
  • 2 lbs ground turkey
  • 2 14 oz cans kidney beans, drained and rinsed
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp paprika
  • ½ tsp cinnamon
  • 1 tsp dried oregano
  • 2 avocados, peeled and diced (don’t slice open that avocado until a few minutes prior to serving!)
  • optional shredded cheese for topping

Instruction

  • Heat the olive oil in a large skillet on medium heat. Add the onions, cook until they begin to soften, about 5 minutes.
  • Add the turkey to the skillet. Cook for about 10 minutes, stirring occasionally, until the turkey meat begins to brown. Add the garlic toward the end of this browning time.
  • Transfer the turkey and onions to a slow cooker. Add the remaining ingredients, except for the avocado and the cheese, to the slow cooker: peppers, tomato paste, kidney beans, and dried spices. Stir to combine the ingredients.
  • Cover the slow cooker, and cook on low for 7.5 hours.
  • When the cooking time is done, serve the chili in bowls, topped with the chopped avocado and cheese if you are using it. Enjoy!