Ingredients
Scale
- 1lb ground turkey or very lean beef
- 1 medium white onion, chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 14 oz. can diced tomatoes
- 1 8oz can hunts tomato sauce
- 1–2 chipotle peppers in adobo sauce, diced (optional -reduce or leave out for mild chili)
- 2 teaspoons adobo sauce from the can of chipotles (optional – reduce or leave out for mild chili)
- 1 15oz can kidney beans, drained
- 1 15 oz can pinto beans, drained
- 1 15 oz. can navy beans, drained
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cornstarch (to thicken)
- 2 beef bouillon cubes
- enough vegetable stock to just cover ingredients
Add in the last hour so ground spices remain potent
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon unsweetened cocoa
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
Instructions
- No need to brown the turkey first.
- Combine ingredients in slow cooker, give them a quick stir, and add stock until it just covers the ingredients.
- Cook on Low for 8 hours or High for 4-6 hours.
- Add ground spices in the last hour of cooking.
Notes
- You don’t need to brown the turkey first because it’s very lean. If you choose to use beef instead, you may want to brown it first and skim off the fat before adding it to the chili.
- Gluten-free: This is gluten-free, but double-check the can of adobo and beef bouillon to make sure you buy the GF varieties.
- Vegan: leave out the ground turkey and beef bouillon and double-check the can of adobo.
Nutrition
- Serving Size: 6