Slow Cooker Turkey Chili

Chili is a winter comfort food for me.  I used ground turkey instead of beef for a leaner alternative, and sneaked in some extra veggies.  I didn't notice a huge difference in taste from classic chili at all.  It was still delicious.  I cut this recipe in half when I made it because I only had one pound of meat to use, but next time I think I'd make the full recipe and freeze half.   Chili is fun because you can customize it before you eat it-- Jeremy chose to mix his with macaroni.  I chose a pinch of shredded cheese and green onions.

Turkey Chili
Adapted from Slow Cooker Revolution
Serves 8-10

Ingredients:
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)

Directions:
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.