It’s a good day for heart warming chili. I love this turkey chili recipe! It has just the right spice for me and the turkey keeps it on the lighter side. And it’s always a crowd pleaser at winter potlucks

2 tbsp olive oil
4 lbs lean ground turkey
6 garlic cloves, peeled and finely chopped
1 1/2 lbs Spanish onions, peeled and chopped
1/3 cup chili powder
1 tbsp ground cumin
1 1/2 tsp ground allspice
1 1/2 ground cinnamon
1 1/2 ground coriander
1 1/2 tsp oregano
2 cans (14 oz each) diced tomatoes
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 cup low sodium chicken stock
2 tbsp wine vinegar
1 bay leaf
1 tsp salt

Heat the olive oil in pan and add 1/3 of the turkey, cook until brown, breaking up clumps with the back of a spoon. Transfer to the ceramic pot of a slow cooker. Brown the remaining meat in two more batches each with one tbsp of olive oil. Heat more oil over medium heat in the same pan, add the garlic and onion and cook until translucent and softened, about 5 minutes. Add chili powder, cumin allspice, cinnamon, coriander, and oregano, cook over low heat until fragant, about 5 minutes.
Transfer onion mixture to the slow cooker. Stir in diced tomatoes, peppers, chicken stock, wine vinegar, bay leaf and kosher salt. Set timer on slow cooker for 6hours/Low.
Serve with chili condiments – shredded lowfat cheese, diced avocado, chopped tomatoes, choppend onions and chopped peppers.
Bon appetit!