Slow Cooker Turkey Chili with Kidney Beans

Ingredients

• 1.25 pounds ground turkey
• 2 onions , chopped
• 2 Anaheims chile peppers , chopped
• 2 cans kidney beans , 16 ounce
• 1 can Mexican-style hot tomato sauce , 16 ounce
• 0.25 cups chili powder
• 0.25 cups cornmeal
• 2 tablespoons minced garlic
• 1 tablespoon dried onion flakes
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 teaspoon dried parsley
• 1 teaspoon dried Mexican oregano
• 1 teaspoon beef base
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons ground coriander
• 0.5 cups water , or as desired

Instructions

1. 1

   Heat a large skillet over medium-high heat. Cook and stir turkey, onions, and Anaheim chile peppers in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and transfer turkey mixture to a slow cooker.

2. 2

   Mix kidney beans, Mexican-style tomato sauce, chili powder, cornmeal, garlic, onion flakes, cocoa powder, cumin, ground black pepper, sugar, parsley, oregano, beef base, red pepper flakes, and coriander into turkey mixture. Add enough water to reach desired consistency.

3. 3

   Cook on High for 4 hours (or on Low for 8 to 10 hours).