2large jalapeno peppersminced (remove the seeds and veins for less heat…leave them for more heat)
1/4cupchili powder
3tablespoonsground cumin
1tablespoonsground cayenne pepperOr more if you like a lot of heat!
1tablespooncrushed red pepper
6ouncejar of chopped sweet peppers and juice
1/2cuppacked light brown sugar
1can black beansdrained and rinsed
28ouncecan tomato sauce
28ouncecan crushed fire roasted tomatoes
Instructions
In a large frying pan, brown the ground turkey until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the turkey.
Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
Add the brown sugar, tomato sauce and crushed tomatoes and black beans stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos…just to name a few.
Notes
Don't have a slow cooker? You can make this turkey chili on the stovetop in a large pot or dutch oven. Just cover and simmer on low for 1-2 hours until thickened, stirring occasionally to prevent scorching the bottom.