Ingredients
2 tablespoons olive oil1-1/2 pounds ground turkey1 medium onion, chopped2 tablespoons ground ancho chile pepper1 tablespoon chili powder1-1/2 teaspoons salt1-1/2 teaspoons ground cumin1-1/2 teaspoons paprika2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1 medium sweet yellow pepper, chopped1 medium sweet red pepper, chopped1 can (4 ounces) chopped green chiles1 garlic clove, minced1 cup brewed coffee3/4 cup dry red wine or chicken broth1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drainedSliced avocado and chopped green onions
Preparation
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.
Transfer to a 5-qt. slow cooker; stir in seasonings. Add tomatoes, sweet peppers, chiles and garlic; stir in coffee and wine.
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.
