CK'S KITCHEN: Slow Cooker Turkey Chili

Within one November week that gave us temperature swings of 40 degrees and gifted us an extra hour of sleep, reality came crashing down. There was no denying it: our best grilling days were most definitely in the rearview and the slow cooker was going to start her predictable reign as the preferred seasonal appliance. It's an acknowledgement laced with low-grade despair and brain fog — thanks time change — but one we weather every fall. We will get through this, and we'll get through it with the help of slow cookers and hearty recipes like this turkey chili, which is packed with healthy protein (lean turkey and beans), veggies and spices. Homebody mode When you don't really want to leave the house on the weekend anyway, who cares if dinner is going to take 6 hours to cook in the Crockpot?! Not me because that was my sentiment exactly. After a morning excursion to the gym, I was in full homebody mode and delighted by the idea of a day of doing laundry, organizing, and tackling project around the house. The best part about this recipe is that I had all the ingredients on hand, thanks to a pre-emptive purchase of ground turkey at Costco (when it was still warm out). The second best part? I only had to chop up one onion, as I am a huge fan of using jarred minced garlic for most of my sauces. Cans to soup From there it was as easy as opening cans of tomatoes, tomato sauce and beans, and measuring out spices. The one surprise spice in this lineup of ingredients was the addition of two teaspoons of cocoa powder, which notches up the depths of flavor to the chili as well as balancing the richness and sweetness of the beans and tomatoes. I like a little heat in my chili so I sprinkled in a good amount of red pepper flakes. The result? A hearty bowl of greatness that delivered on every level — it was filling, flavorful, savory and delicious. Paired with some sweet cornbread, I happily gobbled it down and couldn't help thinking about how all the flavors and spices would meld together on Day 2. If you're looking to get back into the slow cooker game, I highly recommend putting this turkey chili recipe into the rotation! Contact Chrissy Kadleck at ckadleck@sbcglobal.net Slow Cooker Turkey Chili 2 teaspoons olive oil 2 pounds ground turkey 93% lean 1 onion finely diced 1 teaspoon minced garlic 1 28-ounce can diced tomatoes 3 8-ounce cans tomato sauce ¾ cup chicken broth 2 tablespoons chili powder 2 teaspoons cumin 2 teaspoons smoked paprika 2 teaspoons cocoa powder 1 teaspoon sugar 1½ teaspoons salt divided use ½ teaspoon pepper 2 15-ounce cans kidney beans, drained and rinsed Assorted toppings such as sour cream and cheese 1. Heat the olive oil in a large pan over medium high heat. Add the turkey and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, until turkey is browned and cooked through. 2. Add the onion to the pan, and cook for 3-4 minutes or until softened. Add the garlic and cook for another 30 seconds. 3. Place the turkey in the slow cooker along with the tomatoes, tomato sauce, chicken broth, chili powder, cumin, smoked paprika, cocoa powder, sugar and remaining 1/2 teaspoon salt. 4. Stir to combine, then cook on LOW for 6 hours. Add the beans and cook for an additional 20 minutes until beans are warmed through. Add toppings if desired, then serve immediately. Recipe can be made up to two days in advance. Makes 6 servings NUTRITION FACTS: Calories: 206kcal. Carbohydrates: 4g. Protein: 36g. Fat: 5g. Saturated Fat: 1g. Cholesterol: 83mg. Sodium: 614mg. Potassium: 575mg. Fiber: 1g. Sugar: 1g. Vitamin A: 1165IU. Vitamin C: 3.4mg. Calcium: 26mg. Iron: 2.4mg.