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.
