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Browning the turkey is a crucial step in the preparation of Harvest Delight Turkey Chili. This technique not only enhances the flavor but also contributes to the overall richness of the dish. When the turkey is seared in a hot pan, the Maillard reaction occurs, creating complex flavor compounds that deepen the taste profile of the chili. This golden-brown crust adds a savory depth that sets the foundation for the entire recipe. To achieve the best results, use a large skillet over medium-high heat, ensuring that the turkey is spread out in an even layer. Avoid overcrowding the pan to allow the turkey to brown properly without steaming.

Slow Cooker Fall Turkey Chili

Warm up your autumn evenings with Harvest Delight Turkey Chili, a nutritious spin on the classic comfort food. Packed with lean ground turkey, hearty beans, vibrant vegetables, and aromatic spices, this chili not only satisfies your taste buds but also nourishes your body. Perfect for family gatherings or cozy nights in, serve it with cornbread or tortilla chips. Embrace the warmth and flavors of fall through this delightful recipe that brings loved ones together.
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or yellow), diced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juices)

1 can (6 oz) tomato paste

1 cup corn (frozen or fresh)

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

2 cups low-sodium chicken broth

2 tablespoons olive oil

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions
 

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and bell pepper. Sauté for 3-5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.

    Brown the Turkey: Increase the heat slightly, then add the ground turkey to the skillet. Using a wooden spoon, break it apart and cook until it is no longer pink, about 6-8 minutes. If there is any excess fat after browning, carefully drain it off.

      Combine Ingredients in Slow Cooker: Transfer the turkey and sautéed vegetable mixture into the slow cooker. Add in the kidney beans, black beans, diced tomatoes with their juices, tomato paste, corn, and all the spices: chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper. Pour in the chicken broth and season with salt and black pepper to taste. Stir everything well to ensure an even distribution of ingredients.

        Cooking Time: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. If possible, stir halfway through the cooking time to enhance the flavor melding.

          Serve: Once thoroughly cooked, give the chili a big stir. Taste and adjust the seasoning with more salt, pepper, or cayenne, if desired. Ladle the chili into warm bowls and add your preferred toppings.

            Enjoy: Serve the turkey chili hot alongside your favorite cornbread or crunchy tortilla chips. This dish encapsulates the warmth and flavors of the autumn season!

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings

                Presentation Tips: For an appealing presentation, serve the chili in rustic bowls topped with a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, and a few slices of jalapeños. Add a side of cornbread on a vibrant plate for a comforting touch!