📖 Instructions

1. Prep the Ancho Peppers: Start by snipping off the stems of the dried ancho peppers. Shake out any seeds. Toast the peppers in a dry skillet over medium heat for about 2-3 minutes per side, until fragrant. Be careful not to burn them! Soak the toasted peppers in 2 cups of hot water for at least 30 minutes to soften.
2. Sauté Aromatics: In a large skillet, brown the ground turkey over medium-high heat. Drain any excess grease. Add the chopped onion, bell pepper, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes. Sprinkle in the cumin, oregano, chili powder, and a pinch of salt and pepper. Stir well to combine.
3. Blend the Ancho Paste: Once the ancho peppers are soft, transfer them and the soaking liquid to a blender. Be careful when blending hot liquids! Blend until smooth, creating a rich ancho paste. This is where the magic happens, trust me!
4. Combine Ingredients in Slow Cooker: Transfer the browned turkey mixture to a 6-quart slow cooker. Pour in the blended ancho paste, diced tomatoes, kidney beans (drained and rinsed), and chicken broth. Stir everything together to ensure all ingredients are well combined. This is what I love to do.
5. Slow Cook to Perfection: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more the flavors meld together. I prefer the low setting as it gives the spices time to blossom. I forgot to cover it last time, but it was still great, just a little dry.
6. Adjust and Serve: Before serving, give the chili a good stir. Taste and adjust seasonings as needed. Add more salt, pepper, or chili powder to your liking. Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, chopped cilantro, avocado, or a squeeze of lime. Enjoy!