I love this slow-cooker turkey chili recipe. Surprise ingredients like coffee and wine give it a rich, deep flavor that we balance by topping it off with avocado and green onion. Make a big batch and freeze any leftovers! —Terri Crandall, Gardnerville, Nevada

Ingredients

• 2 tablespoons olive oil
• 1-1/2 pounds ground turkey
• 1 medium onion, chopped
• 2 tablespoons ground ancho chile pepper
• 1 tablespoon chili powder
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons paprika
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1 medium sweet yellow pepper, chopped
• 1 medium sweet red pepper, chopped
• 1 can (4 ounces) chopped green chiles
• 1 garlic clove, minced
• 1 cup brewed coffee
• 3/4 cup dry red wine or chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• sliced avocado and chopped green onions

Directions

1. In a large skillet, heat oil over medium heat. Add turkey and onion; cook until meat is no longer pink, breaking up turkey into crumbles, 8-10 minutes.
2. Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chiles and garlic; stir in coffee and wine.
3. Cook, covered, on low 7-9 hours. Stir in beans; cook until heated through, 15-20 minutes longer. Top servings with avocado and green onions.