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Slow-Cooked Chili

Slow cooking ground turkey chili in the June Oven tenderizes the meat and melds its flavor with the spices and vegetables, creating a rich and hearty meal. You can swap lean ground beef for the turkey but be sure to drain the fat from the cooked crumbles before you add them to the casserole dish. If you’re short on time, substitute ¼ cup chili powder for the cumin, coriander, paprika, garlic powder, oregano and thyme. Chipotle powder adds a wonderfully smoky kick, though, so it’s worth seeking out.

Prep Time — 45 min
Cook Time — 6 hours
Servings — 8
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Ingredients

2 pounds ground turkey

½ teaspoon baking soda

1 teaspoon salt

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon dried oregano

2 teaspoons chipotle powder

1 teaspoon dried thyme

½ cup tortilla chips

1 can whole peeled tomatoes

2 teaspoons salt

2 teaspoons sugar

1 teaspoon black pepper

1 teaspoon extra-virgin olive oil

1½ cups diced onion

1 tablespoon crushed garlic

1 can pinto beans

1 can diced green chilies

1¼ cups water

1 tablespoon apple cider vinegar

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the turkey

Combine the turkey, baking soda and salt in a medium bowl. Mix well and set aside.

2 pounds ground turkey

½ teaspoon baking soda

1 teaspoon salt

medium bowl

measuring spoons

wooden spoon

Start the chili base

Combine the cumin, coriander, paprika, garlic powder, oregano, chipotle powder, thyme and chips in a food processor. Pulse until roughly chopped.

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon dried oregano

2 teaspoons chipotle powder

1 teaspoon dried thyme

½ cup tortilla chips

food processor

measuring cups

Add tomatoes and seasonings

Add the canned tomatoes and their juices, salt, sugar and pepper to the food processor.

1 can whole peeled tomatoes

2 teaspoons salt

2 teaspoons sugar

1 teaspoon black pepper

Blend the chili base

Pulse the chili base until it is blended but not completely smooth.

Cook the onions

Heat the oil in a saute pan over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until translucent, about 3 minutes.

1 teaspoon extra-virgin olive oil

1½ cups diced onion

saute pan

Add the garlic

Add the garlic and stir to combine. Cook until fragrant, about 30 seconds.

1 tablespoon crushed garlic

Brown the turkey

Add the turkey to the pan and cook, breaking up large chunks with a spoon, until browned, about 8 minutes.

ground turkey

Assemble the chili

Scrape the turkey mixture into a casserole dish. Add the chili base, pinto beans and liquid from the can, green chiles and water to the casserole dish. Stir to combine and cover.

covered casserole dish

chili base

1 can pinto beans

1 can diced green chilies

1¼ cups water

Slow cook the chili

Place the chili on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 6 hours on low or 4 hours on high. June will notify you when the chili is ready.

June Oven

Cool slightly

Remove the chili from the June Oven and stir in the apple cider vinegar. Let the chili cool with the lid off for 10 minutes before serving.

1 tablespoon apple cider vinegar

Garnish and serve

Transfer to serving bowls. Garnish as desired.

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