A hearty and flavorful Tex-Mex chili made in a slow cooker, perfect for a comforting meal.
Heat a non-stick skillet over medium heat and cook the ground turkey until browned.
Ensure the turkey is fully cooked and crumbled for even texture.
Add the garlic, celery, and onion to the skillet and sauté until softened.
Stir frequently to prevent sticking and ensure even cooking.
Stir in the chili powder, oregano, and cayenne pepper, cooking for an additional minute.
Toasting the spices enhances their flavor.
Transfer the mixture to the slow cooker using a slotted spoon.
Drain any excess fat before transferring for a leaner dish.
Add the diced tomatoes, kidney beans, cocoa powder, brown sugar, cloves, vinegar, and black pepper to the slow cooker. Stir to combine.
Mix thoroughly to ensure even distribution of flavors.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Cooking on low heat allows the flavors to meld beautifully.
Add the green bell pepper and cook for an additional 20-25 minutes.
Adding the bell pepper towards the end retains its crunch and color.
Serve the chili hot, garnished with your favorite toppings like shredded cheese or sour cream.
Pair with cornbread or tortilla chips for a complete meal.
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