Hearty Turkey and Bean Chili

1. Bloom the Spices

In a large nonstick skillet, heat the chili powder, ground cumin, and dried oregano over medium heat for about a minute.

2. Prepare the Turkey Mixture

In a large bowl, mash the torn pieces of sandwich bread with the soy sauce, 1 tablespoon of the toasted spice mixture, half of the minced garlic, and 0.5 teaspoons of black pepper. Add the ground turkey to the bowl and knead until well combined.

3. Cook the Turkey

In the now-empty skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the turkey mixture and cook for about 5 minutes, breaking it into 1-inch pieces with a wooden spoon until the turkey is no longer pink.

4. Transfer Turkey to Slow Cooker

Transfer the cooked turkey mixture to your slow cooker insert.

5. Cook the Vegetables

Return the skillet to the stove, heat the remaining 1 tablespoon of vegetable oil, and add the chopped onions and bell pepper. Cook for 6 to 8 minutes until they soften, stirring occasionally.

6. Add Spices and Tomato Paste

Stir the remaining toasted spices, tomato paste, and the rest of the minced garlic into the skillet. Cook for 1 to 2 minutes until the tomato paste darkens.

7. Transfer Onion Mixture to Slow Cooker

Transfer the onion mixture to the slow cooker with the turkey. Stir in the drained kidney beans, diced tomatoes, tomato sauce, chicken broth, brown sugar, and minced chipotle chiles.

8. Cook the Chili

Set your slow cooker to low and let the chili cook for 4 to 6 hours until the turkey is tender and the flavors have melded beautifully.

9. Season and Serve

Before serving, taste the chili and season it with salt and pepper as needed.