2teaspoonschili powder (chilli powder in British English)
2teaspoonscumin
1teaspoondried oregano
Instructions
In a large skillet, cook turkey and onion until thoroughly cooked, stirring frequently. Drain.
In a 4- to 6-quart slow cooker, combine turkey and all remaining ingredients; mix well.
Cover, and cook on low setting for 7 to 8 hours. Garnish with diced avocado, if desired.
Notes
What I love about this recipe is that you can toss any leftover veggies in. That is how I started adding the carrots – I had a bag that wasn’t going to get used, so I diced them up and tossed them in. I loved the texture and how the carrots absorb the flavors, so now they are part of my standard recipe! I’ve also added frozen corn and diced celery. Once I was out of carrots and tried tossing in some canned sweet potatoes. I wouldn’t recommend it. They turned really mushy, and the sweet potato flavor took over the whole pot! Fresh diced sweet potatoes might work, though. If you like it spicy, you can add a little ground cayenne pepper too! I love it with the cayenne pepper.Also, depending on what additional veggies you toss in, the chili might be a little watery after 7 or 8 hours. If that happens, just take the lid off of the slow cooker and let it cook off some of the excess liquid for 20 to 30 minutes or so prior to serving.