Unhurried-Cooker Turkey Chili

1. Add turkey, onion, garlic and jalapeño to a dapper nonstick skillet. Cook over medium-high heat, stirring continuously, till the turkey is browned, about 6 minutes. Switch to a 6-quart late cooker.

2. Stagger in kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and pepper. Duvet and cook dinner on Low till the flavors meld, about 4 hours. Support topped with avocado, cheese and crimson onion, if desired.

To secure ahead

Refrigerate chili in an airtight container for as much as 5 days or freeze for as much as 2 months.