Inspired by cowboy wranglers on the range who would throw leftover coffee into the beans, this chili ropes you in with its deep robust flavor.
Brown the ground turkey in a skillet, breaking up the meat into bite size pieces as it cooks. Drain off liquid or use a slotted spoon to transfer the ground turkey to your slow cooker. Sprinkle with red pepper flakes or add a few dashes of hot pepper sauce if you like your chili to have some heat.
Add the remaining ingredients. Stir to combine. Because of the sodium in canned beans, I don’t add salt and, especially where kids and special diets are concerned, I prefer to let diners add their own salt, pepper, and hot sauce.
Cook on low for at least 6-8 hours or longer. That’s it! Serve with your favorite chili condiments: shredded cheese, chopped onions, tortilla chips, crackers, and hot sauce.
*I use a combination of California chile powder, New Mexico chile powder and Chipotle chile powder
Buy organic if you can. I find that canned organic beans have less sodium than other brands – don’t know why, but for example a can of a common grocery brand of pinto beans has 530 mg of sodium per ½ serving while the TJs brand organic pinto beans have 270 mg. of sodium per ½ cup serving. Whole Foods 365 Brand carries many varieties of beans with No Salt Added.