Slow-Cooker Turkey Chili

• 2 tablespoons olive oil
• 1-1/2 pounds ground turkey
• 1 medium onion, chopped
• 2 tablespoons ground ancho chili pepper
• 1 tablespoon chili powder
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons paprika
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 can (4 ounces) chopped green chiles
• 1 garlic clove, minced
• 1 cup brewed coffee
• 3/4 cup dry red wine or chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• Sliced avocado and chopped green onions

1. In a large skillet, heat oil over medium heat. Add turkey and onion; cook until meat is no longer pink, breaking up turkey into crumbles, 8-10 minutes.
2. Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chiles and garlic; stir in coffee and wine.
3. Cook, covered, on low 7-9 hours. Stir in beans; cook until heated through, 15-20 minutes longer. Top servings with avocado and green onions.
4. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding broth or water if necessary.

olive oil, ground turkey, onion, ground ancho chili pepper, chili powder, salt, ground cumin, paprika, tomatoes, sweet yellow pepper, sweet red pepper, green chiles, garlic, coffee, red wine, kidney beans, cannellini beans, avocado

Taken from www.tasteofhome.com/recipes/slow-cooker-turkey-chili/ (may not work)