CROCKPOT CLASSIC TURKEY CHILI

Do not use ground turkey breast here (also labeled 99% fat free) or the turkey will be very dry. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 10

2 slices white sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds ground turkey

Salt and pepper

3 Tb. vegetable oil (or reasonable substitute)

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried

1/2 tsp. red pepper flakes (use less if you are sensitive to spicy food)

1 (15-ounce) can tomato sauce

2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3 Tb. soy sauce

1 Tb. brown sugar

2 tsp. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)

Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in turkey mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir beans, diced tomatoes with juice, soy sauce, sugar, and chipotles into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of turkey with spoon. Season with salt and pepper to taste and serve.