This tasty chili, which has just a hint of heat, is perfect for family get-togethers. Add a tossed green salad, sprinkled with shredded carrots, and whole-grain rolls.
If you are halving this recipe, be sure to use a small (2 to 3 1/2 quart) slow cooker.
Toasting the cumin seeds intensifies their flavor. Stir the seeds in a dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a mortar or spice grinder and grind.
You'll need about 3 cups (750 mL) cubed turkey breast to make this chili. You can also use leftover turkey. Use 3 cups (750 mL) shredded cooked turkey and add along with the bell peppers.
Add the jalapeño pepper if you're a heat seeker; add the chipotle in adobo sauce if you like a hint of smoke as well.
For this quantity of beans, cook 2 cups (500 mL) dried beans or use 2 cans (14 to 19 oz/ 398 to 540 mL) pinto beans, drained and rinsed.
Recipe notes
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