Slow Cooker Turkey Chili w/ Red Wine
1 lb ground turkey (or any other ground meat)
2 cans tomatoes, diced
2 cans kidney beans, drained
1 ½ cups red wine
3 tbsp tomato paste
1 tbsp cumin pwd
1 tsp chili powder
2 bay leaves
1 tsp Oregano
1 medium onion, finely chopped
5 cloves garlic, minced
2 tbsp brown sugar
1 tsp black pepper
½ tsp salt
Shredded cheese, sour cream, scallions for garnishing (optional)
Heat a large pan over medium-high heat and spray with cooking oil.
Cook turkey for 5-6 minutes until lightly browned and transfer to the slow cooker.
Add onion, garlic, cumin powder, bay leaves to the pan, and sauté for 2-3 minutes. Place in the slow cooker.
Place rest of the ingredients in the slow cooker. Stir to combine.
Cover and cook on high for 4 hours. Remove bay leaves. Serve warm topped with shredded cheese, sour cream, chopped scallions etc. as desired.