Adapted from Slow Cooker Revolution
2 lbs ground turkey
3 tablespoons grapeseed oil (or vegetable oil)
6 garlic cloves, minced
3 onions, minced
1 red bell pepper, minced
1/2 zucchini, minced or grated
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 cup tomato paste
1 (15-oz) can tomato sauce
2 (15-oz) can chili beans (red kidney beans)
1 (28-oz) can diced tomatoes
1&1/2 cups chicken broth
3 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon minced chipotle peppers in adobo sauce (optional)
Heat oil in a large skillet over medium-high heat. Add the garlic, raw veggies, herbs, spices, and tomato paste and cook a few minutes until veggies are softened. Stir in the ground turkey and cook until no longer pink, about 3 minutes per pound. Stir in the tomato sauce. Transfer to slow cooker.
Add the remaining ingredients to the slow cooker and stir. Cover and cook for 4 to 6 hours on low.
Serve with whatever accompaniments you enjoy.