Ingredients:

  • 2 lbs (900g) ground turkey (93% lean)
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 2 (15 oz / 425g) cans kidney beans, drained and rinsed
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 2 medium (300g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (15 oz / 425g) can diced tomatoes with green chilies
  • 1 cup (240ml) low-sodium chicken broth
  • 3 tbsp (21g) chili powder
  • 1 tbsp (6g) ground cumin
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) dried oregano
  • 1 tbsp (6g) unsweetened cocoa powder
  • 1 tbsp (15ml) apple cider vinegar

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground turkey, seasoning with salt and pepper. Cook until the meat is no longer pink and has developed a mahogany-colored crust.
  2. Add the diced onion to the skillet with the turkey. Cook for 3-5 minutes until translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, and oregano. Stir constantly for 60 seconds to bloom the spices in the fat.
  4. Transfer the seared meat and aromatic mixture into the slow cooker.
  5. Add the drained kidney beans, drained black beans, cubed sweet potatoes, crushed tomatoes, diced tomatoes with green chilies, and chicken broth to the slow cooker. Stir to combine.
  6. Cover and cook on High for 6 hours or Low for 8 hours.
  7. Just before serving, stir in the unsweetened cocoa powder and apple cider vinegar to balance the flavors.