Ingredients
Equipment
Method
- For the Slow Cooker Method: Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.
- Transfer the browned turkey to the bowl of your slow cooker. Add the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves. Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the drained beans. If your chili is too thick, add the remaining broth to thin it to your preferred consistency.
- For the Instant Pot Method: Set the instant pot to sauté. Add the olive oil and onion and cook about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Turn the instant pot off.
- Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves. Stir to combine.
- Cover and cook on soup/chili setting for 25 minutes. Use the quick release method to release the steam when done cooking. Stir in the beans.
- Remove the bay leaves from either method. Ladle the chili into bowls. Top with cheddar cheese, avocado, green onions, and cilantro before serving.
Nutrition
Notes
The slow cooker method allows for a longer, slower cook time which develops deeper flavor. If you use the slow cooker, you can let it simmer for up to 8 hours on low.