Chili is a wonderful thing. Warm, hearty, and husband pleasing, it’s one of our favorite autumn meals. Plus, it feeds a crowd and is perfect for football parties or camping trips.

But, it’s definitely a heavier meal. No one wants to run a marathon after downing a bowl of chili. I decided to lighten up my classic chili a bit with ground turkey. To cut calories but keep flavor, I amped up the seasoning and added some chipotle peppers. Cumin, chili powder, and cayenne pepper maintained that classic chili taste while fennel and a dash of taco seasoning give the turkey a little more depth. The chipotle peppers lend a rich, smoky flavor with just the right amount of kick. The result? Jason didn’t even question the ground turkey, and I didn’t feel like I over ate after a bowl with all the fixings. It’s nice to have some lighter comfort food around.

Slow Cooker Chipotle Chili
Click here for a printable recipe!

Ingredients:
1 lb lean ground turkey
1 small red onion, chopped
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon fennel seed
1/2 teaspoon cayenne pepper
1 teaspoon Mrs. Dash’s Fiesta-Lime Seasoning
2 (16 oz.) cans chilli beans
1 (16 oz.) can low-sodium black beans, drained
2 (15 oz.) cans mild Rotel Tomatoes
1 diced chipotle pepper, plus two tablespoons adobe sauce
1/4 cup water
1/4 cup brewed coffee

Fixins:
Shredded Cheese
Sour Cream

Prep Time: 10 minutes
Cook Time: 3-4 hours on High
Yields: 6 servings

Method:

1. Brown turkey, onion, garlic, and spices in a large saucepan until thoroughly cooked.

2. Place turkey in crock pot. Add beans, tomatoes, chipotle pepper, water, and coffee. Stir everything until well blended. Cook on low for 6-8 hours or high 3-4 hours.

3. To serve, place chili in a bowl and top with a little cheese and sour cream. Freezes well.