I have a very unhealthy relationship with turkey chili.  It’s one of my favorite things ever, and I pretty much crave it all the time.  So I figured it was about time I actually figured out a recipe for it.  So chili is a very touchy subject for many people, depending on whether you like the kind that’s more like a soup, or the kind that’s very thick and is basically just meat and seasonings.  I like it to be somewhere in between – if it’s too soupy, it’s no good, but I do like vegetables and stuff in it.  So take that how you will.

The goods:

1 large red or yellow onion, diced

2 green peppers, seeded and diced

1 entire celery heart, leaves removed, trimmed and diced

1 tablespoon minced garlic

1 14.5 oz can tomato puree (crushed tomato is just fine)

1 14.5 oz can diced tomatoes (or diced tomatoes with chilies)

1 package ground turkey (I think they come in like 20-oz packages these days?)

1 can kidney beans, drained and rinsed

1 or 2 cans diced chilies (I think I used 2 4 oz cans)

salt, pepper, cumin, chili powder, crushed red pepper, paprika, ground chipotles

a dash of ground cinnamon

The method:

In a big ol’ skillet or wok, brown your turkey.  (This is particularly pleasant if you’ve got a nonstick wok, because you don’t really even need any oil.  If you don’t have a nonstick, heat up a tablespoon or two of oil before you add your meat)

Meanwhile, dump your canned stuff into your slow cooker.  Once the turkey’s cooked, drain off any fat that’s accumulated and add the turkey to the canned stuff.  Saute your veggies and garlic in your still-hot skillet/wok until the onions are translucent.  Add those to the slow cooker as well.

Add a couple heaping tablespoons of chili powder and cumin, and dashes of your other spicy stuff as you see fit.  Stir the whole lovely mess together and cook on low for 6ish hours or high for 4ish hours.  Taste, re-season as desired.

Serve topped with sour cream or shredded cheese, over rice, or with cornbread.  Enjoy =)