2 large jalapeno peppers, seeds removed and flesh finely chopped
1 serrano pepper, seeds removed and flesh finely chopped
32 ozs diced tomatoes
1 tbsp tomato paste
2 lbs ground turkey
2 14 oz cans kidney beans, drained and rinsed
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp cinnamon
1 tsp dried oregano
2 avocados, peeled and diced (don’t slice open that avocado until a few minutes prior to serving!)
optional shredded cheese for topping
Heat the olive oil in a large skillet on medium heat. Add the onions, cook until they begin to soften, about 5 minutes.
Add the turkey to the skillet. Cook for about 10 minutes, stirring occasionally, until the turkey meat begins to brown. Add the garlic toward the end of this browning time.
Transfer the turkey and onions to a slow cooker. Add the remaining ingredients, except for the avocado and the cheese, to the slow cooker: peppers, tomato paste, kidney beans, and dried spices. Stir to combine the ingredients.
Cover the slow cooker, and cook on low for 7.5 hours.
When the cooking time is done, serve the chili in bowls, topped with the chopped avocado and cheese if you are using it. Enjoy!