Ingredients:

  • 1.5 lb lean ground turkey (93% lean)
  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • 4 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp packed brown sugar
  • 1 Tbsp unsweetened cocoa powder
  • 1 1/4 tsp salt

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking up the meat, until browned (approximately 5 minutes). Drain any excess grease.
  2. Add the chopped onion and bell pepper to the skillet. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. This stovetop step initiates the Maillard reaction and prevents a watery chili.
  3. Transfer the turkey and aromatic mixture to the slow cooker insert. Add the crushed tomatoes, black beans, kidney beans, pinto beans, and chicken broth.
  4. Stir in the chili powder, cumin, oregano, brown sugar, cocoa powder, and salt. Mix thoroughly to ensure the spices are fully incorporated.
  5. Cover the slow cooker and cook on HIGH for 4 hours, or on LOW for 8 hours, until the chili has thickened and the flavors have fully melded.