This chili is a quick meal to prepare in the morning and a delicious, wholesome dinner to return to in the evening.
—TERRI CRANDALL GARDNERVILLE, NV
PREP: 30 MIN. • COOK: 7 1/4 HOURS • MAKES: 8 SERVINGS (2 3/4 QUARTS)
2 tablespoons olive oil
1 1/2 pounds ground turkey
1 medium onion, chopped
2 tablespoons ground ancho chili pepper
1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
2 cans (14 1/2 ounces each) fire-roasted diced tomatoes, undrained
1 medium sweet yellow pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 cup brewed coffee
3/4 cup dry red wine or chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
Sliced avocado and chopped green onions
1. In a large skillet, heat oil over medium heat. Add turkey and onion; cook for 8-10 minutes or until the meat is no longer pink, breaking up turkey into crumbles.
2. Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chilies and garlic; stir in coffee and wine.
3. Cook, covered, on low for 7-9 hours. Stir in beans; cook 15-20 minutes longer or until heated through. Top each serving with avocado and green onions.
FREEZE OPTION Cool and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat in a saucepan, stirring occasionally, adding broth or water if necessary.