Slow Cooker Turkey and Chorizo Chili

Ingredients

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Pork and beef chorizo

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  14 oz or 397g

• Honey

  1 tbsp or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

Directions

1. Warm a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, until it starts to brown, 3 to 5 minutes.
2. Sprinkle in the cinnamon, coriander, cumin, paprika, and chili powder. Cook 1 to 2 minutes until fragrant, then transfer everything to the slow cooker.
3. Return the skillet to medium heat and add the chorizo. Cook 1 to 2 minutes until it releases some fat, then add the red bell pepper, onion, garlic, and diced hot chili pepper. Sauté until the vegetables begin to soften, about 3 minutes.
4. Stir in the tomato paste and the diced tomatoes with their juices and bring to a brisk simmer for 1 minute, scraping up any browned bits.
5. Pour the tomato mixture into the slow cooker with the turkey. Add the chickpeas and honey, and stir to combine.
6. Cover and cook on LOW until the flavors meld and the turkey is very tender, 6 to 8 hours.
7. Taste and season with salt and black pepper.
8. Ladle into bowls and garnish with shredded Mexican cheese, sour cream, and chopped scallions. Serve warm.