Ingredients
- 2 tablespoon canola oil
- 2 pound ground turkey
- 3 pound jalapenos, cored, seeded and diced
- 2 pound yellow onions, diced
- 1 pound large red bell pepper, diced
- 3 pound garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 1 teaspoon cinnamon
- 1 tablespoon ras el hanout
- 1 teaspoon each ground cumin and dried oregano
- 1/2 teaspoon red pepper flakes
- 2 can (each 14 oz.) diced tomatoes with juices
- 12 ounce canellini beans from can
- 12 ounce can of chick peas
- 2 ounce sweet potatoes, peeled and cut into 1/2-inch dice
- 2 cup chicken stock
- 2 cup water
Preparation
Baking Directions:
1.In a stovetop-safe insert of a slow cooker, warm 1 tbsp.
oil over medium-high heat.
Add ground turkey; cook, stirring occasionally, until browned, about 10 minutes.
Season with salt and black pepper.
Transfer to bowl.
Add 1 tbsp.
oil, jalapenos, onions and bell pepper to insert.
Cook, stirring occasionally, until softened, 4 to 6 minutes.
Add garlic, tomato paste, chili powder, cinnamon, ras el hanout, cumin, oregano and red pepper flakes; cook, stirring until fragrant, 1 to 2 minutes.
Add tomatoes, beans, chick peas, sweet potatoes, stock, water and turkey; bring to a simmer.
2.Transfer insert to slow-cooker base.
Cover and cook on high until beans are tender, 3 to 3 1/2 hours.
Skim off excess fat.
Ladle chili into bowls.
