New and improved turkey chili with fresh corn, no peppers, and it tastes way better when cooked on high for 5 hours instead of 6 hours on low.
4 tbsp extra virgin olive oil
1 lb ground turkey thigh meat
4 large garlic cloves, peeled and finely chopped
1 medium sweet onion, chopped
1/6 cup chili powder
1/2 tbsp ground cumin
3/4 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground coriander
3/4 tsp ground oregano
3/4 tsp ground ginger
1 28 oz can of diced tomatoes
1 15 oz can of kidney beans
2 ears fresh corn
1/2 cup chicken broth
1/3 cup apple cider vinegar
2 bay leaves
1/2 tsp fresh ground sea salt
Heat 2 tbsp olive oil in a medium skillet on medium-high heat. Add the ground turkey and cook until browned.
Transfer turkey and any remaining liquid in pan to the slow-cooker pot.
Add and heat remaining 2 tbsp olive oil to the skillet on medium heat.
Add the garlic and onion to the skillet and cook until translucent and softened.
Add chili powder, cumin, allspice, cinnamon, coriander, oregano, and ginger to the skillet and heat on low heat until fragrant.
Transfer the onion mixture to the slow-cooker pot.
Add and stir in the diced tomatoes, corn, chicken broth, apple cider vinegar, bay leaves, and sea salt to the slow-cooker pot.
Cover and set the slow-cooker for 5 hours on high heat.