Slow Cooker Turkey Chili

Ingredients:

• 2 tablespoons of vegetable oil
• 3 tablespoons tomato paste
• 3 tablespoons chili powder
• 1 tbsp. l. ground cumin
• 0.5 tsp cayenne pepper
• 350 g ground turkey (preferably dark meat)
• 1 can (800g) of canned baked tomatoes, diced
• 2 3/4 cups lightly salted chicken broth, plus more to thin the chili if needed
• 1/4 cup cocoa powder
• 2 tablespoons red wine vinegar
• 1 tbsp. l. dried oregano
• 2 x 14 oz cans pinto beans, drained and rinsed
• 1 medium onion, chopped
• 2 tbsp. crushed corn tortilla chips + whole chips for serving
• 3 cloves garlic, chopped
• Sliced ​​green onions, shredded cheddar, sour cream, and sliced ​​pickled jalapeños, for serving

Preparation:

1. Heat oil in a large skillet over medium-high heat. Add tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, until the oil turns brick-orange and the mixture is dry, about 2 minutes. Add the ground turkey and 1 teaspoon of salt and cook, stirring and breaking it up into small pieces to combine (the ground turkey should not be fully cooked at this point). Transfer the mixture to a 6-quart slow cooker.
2. Add the tomatoes, chicken broth, cocoa powder, vinegar, oregano, and 1 teaspoon of salt to the pan and bring to a boil, stirring. Cook for about 2 minutes. Transfer the tomato mixture, along with the beans, onion, crushed chips, and garlic, to the slow cooker and stir well. Cover and cook on low for 6-8 hours.
3. Add more chicken broth, if needed, to thin the chili. Season with salt. Serve with onions, cheddar, sour cream, pickled jalapeños, and tortilla chips.